Artemis Karamolegos Winery, Pyritis, 2023
Artemis Karamolegos founded his winery in 2004, building on his grandfather's vine-growing traditions dating to 1952. In less than twenty years, the estate has become one of Santorini's leading producers. Pyritis comes from three extraordinary parcels of 120-year-old Assyrtiko vines in the highly-regarded villages of Pyrgos and Megalochori. Santorini's viticulture is unique: ungrafted vines (phylloxera never reached these volcanic soils) are trained into basket shapes called kouloura to protect from fierce Aegean winds. The wine ferments with native yeasts in stainless steel and ages 10 months on lees. The result is everything great Santorini Assyrtiko should be: pure minerality, stone fruits, beeswax, and that distinctive volcanic saltiness on the finish. Complex enough to contemplate, vibrant enough for seafood.
Original: $89.99
-65%$89.99
$31.50Artemis Karamolegos Winery, Pyritis, 2023
Artemis Karamolegos founded his winery in 2004, building on his grandfather's vine-growing traditions dating to 1952. In less than twenty years, the estate has become one of Santorini's leading producers. Pyritis comes from three extraordinary parcels of 120-year-old Assyrtiko vines in the highly-regarded villages of Pyrgos and Megalochori. Santorini's viticulture is unique: ungrafted vines (phylloxera never reached these volcanic soils) are trained into basket shapes called kouloura to protect from fierce Aegean winds. The wine ferments with native yeasts in stainless steel and ages 10 months on lees. The result is everything great Santorini Assyrtiko should be: pure minerality, stone fruits, beeswax, and that distinctive volcanic saltiness on the finish. Complex enough to contemplate, vibrant enough for seafood.
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Artemis Karamolegos founded his winery in 2004, building on his grandfather's vine-growing traditions dating to 1952. In less than twenty years, the estate has become one of Santorini's leading producers. Pyritis comes from three extraordinary parcels of 120-year-old Assyrtiko vines in the highly-regarded villages of Pyrgos and Megalochori. Santorini's viticulture is unique: ungrafted vines (phylloxera never reached these volcanic soils) are trained into basket shapes called kouloura to protect from fierce Aegean winds. The wine ferments with native yeasts in stainless steel and ages 10 months on lees. The result is everything great Santorini Assyrtiko should be: pure minerality, stone fruits, beeswax, and that distinctive volcanic saltiness on the finish. Complex enough to contemplate, vibrant enough for seafood.
