At A Glance
- Base
- Exo Gonia, Santorini
- Family tradition
- Assyrtiko cultivation
- Vines
- Majority over 100 years old
- Training
- Basket-shaped kouloura
- Vineyard approach
- Low yields and concentrated grapes
The Producer
Artemis Karamolegos's grandfather created the family's first canava in 1952 to make wine for home consumption. In 2003, Artemis made his first wine at a new winery in Exo Gonia.
Assyrtiko centers the cellar work. Lees contact, stainless-steel tanks and micro-vinifications are joined by clay and concrete vessels and barrels of different styles, sizes and previous uses. Wines may remain in the cellar until the winery considers them ready for release. Fruit comes from privately owned vineyards and long-term relationships with experienced Santorini growers.
Wines
The range spans Santorini PDO, Nykteri, 34, Pyritis, Single-Vineyard wines and Mystirio.
Santorini Kouloura blends 90% Assyrtiko with 5% Athiri and 5% Aidani. Each variety is vinified separately in stainless steel, with the final blend adjusted to the vintage's aromatic profile. At least twelve months on the lees precede stone-fruit, floral and herbal aromas, intense minerality, fresh acidity, gentle structure and a persistent finish.
Pyritis is pure Assyrtiko drawn from three vineyards. Fermentation and more than twelve months of ageing take place in stainless steel with frequent lees stirring, followed by four months in bottle before release. Ripe stone fruit, a voluptuous mouthfeel, integrated acidity, complexity and a long mineral finish define the wine.
Mystirio is a pure Assyrtiko fermented with indigenous yeasts. Several weeks of skin contact are followed by twelve months on the lees. Chamomile, peppermint, black tea, cardamom and coriander accompany firm tannins, salinity and a persistent finish. The winery presents Mystirio as Santorini's first skin-contact Assyrtiko.
Mavrotragano is made solely from its namesake grape. It receives 24 hours of pre-fermentation cold maceration, controlled-temperature fermentation in stainless steel and three to four weeks of maturation. Fourteen months in French oak barrels and stainless steel follow. Black fruit, white pepper and aromatic herbs meet fine tannins and a persistent finish.
Vinsanto combines 85% Assyrtiko and 15% Aidani. The grapes dry beneath the Santorini sun for 9 to 14 days. Dried fruit, coffee, caramel, chocolate and nuts lead into sweetness balanced by searing acidity and a very long finish.
Sources
- www.artemiskaramolegos-winery.com/en/about-us/our-story
- www.artemiskaramolegos-winery.com/en/about-us/vineyards
- www.artemiskaramolegos-winery.com/en/about-us/winemaking-philosophy
- atheneeimporters.com/producers-profiles/artemis-karamolegos-winery
- www.artemiskaramolegos-winery.com/en/our-wines/fine-selection
- www.artemiskaramolegos-winery.com/en/our-wines/classics-collection