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The grandfather of Artemis Karamolegos, oddly named Artemis Karamolegos, began the winery in 1952. When the current Artemis took over in 2004, the modern era of the winery began. A modern production facility was built in Exo Gonia, vineyards were purchased on Santorini, and PDO wines began being produced. Today, they are the third largest winery in Santorini.


The winery is designed to marry respect for traditions, whilst employing modern techniques, equipment, and ideology. Their onsite restaurant, Aroma Avlis, features seafood, as well as an array of traditional Greek and Mediterranean dishes.  The privately owned vineyards are the heart of their operations. They produce eleven wines including Santorini PDO, Mavrotragano, Nykteri, Vinsanto, as well as Santorini’s first skin contact Assyrtiko.


Santorini is an island in the southern Cyclades, in the eastern end of the Mediterranean, the Aegean Sea. The climate is Mediterannean, clearly. Rainfall is minimal at the very best. Despite this, humidity is rather high during the growing season. Additionally, the wind is the defining factor. The winds are so intense that vines are trained low to the ground, and woven into a sort of basket called at Stefáni, which means crown. The vines appear similar to a wreath, with grapes sitting in the middle, protected from the winds. The vines grow for about 75 to 100 years, at which time yield begins to drop exponentially. At this point the vines are revitalized. The vine is clipped just above the ground, and the old root begins the regeneration of a new Stefáni, which generally takes about 3 years. According to records, this process has occurred as many as five times with various roots, making them as old as 300 years or more. These roots are often over 30 meters in length, as their sole purpose is to burrow deep into the ground in search of water, minerals, and nutrients. As a result, the wines derived from these most unique vines and circumstances are some of the most complex, idiosyncratic, and intense white wines  on earth.


Although known for white wine, red, rosé, and a passito wine called Vinsanto is made.  Santorini was created by the eruption of a volcano around 1630BC. Santorini wines have been traded for centuries, and prized for their ability to travel.





Feredini is the name for a pruning tool used in the vineyards. The wine is classified as PGI Cyclades. The purpose for this classification relegation is to  provide some wiggle room in terms of the sourcing of grapes. Santorini will often go years without rain, and sometimes it is necessary to use grapes from other nearby islands, offering a similar climate and characteristics in the wine. Moreover, the additional vineyard sites, mean greater production, and therefore better pricing.  This is classic Assyrtiko, citrus zest, fresh minerals, green apples, and hints of grapefruit rind.




This is 90% Assyrtiko blended with 10% Athiri and Aidani. The grapes are sourced from old vineyards throughout the island, with most coming from Pyrgos, Exo Gonia, Megalochori, as well as Akrotiri, Emporio, and Fira. Vinification is classic, with each site being vinified separately in temperature controlled stainless steel.  Layers of herbs, citrus oil, volcanic rocks, white flowers, and jasmine. This wine spends 5 months on the lees, with frequent batonnage. This is not a retentive wine. This is big and fat, intense, and yet sophisticated, a world-class wine.




This is called the Mega Cuvée. It is 100% Assyrtiko, derived from three choice parcels, from vines exceeding 100 years of age, two in Pyrgos, and one in Megalochori.  The wines are vinified in temperature control, using neutral yeast, with the goal of preserving the integrity of the fruit. After fermentation, Pyritis rests on the lees for 10 months with regular batonnage. This is full bodied, with layers upon layers of Peaches and Pears, chamomile, salty, stony, a mouthful of elegance, with a long, salty finish.




This is the pinnacle, barrel-matured, 150 year old vine, 100% assyrtiko. Here is everything the winery has, concentrated into one tête de cuvee. Papa is intense, mineral driven, just a gorgeous Assyrtiko, considered one of the top in the world, with a bottomless finish.


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