Karamolegos Pyritis White

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  • 750ml, bottle
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      Karamolegos Pyritis White - Main
      Karamolegos Pyritis White

      Beyond the Label

      Pyritis is made from extraordinary three parcels of 100% Assyrtiko that can be more than 120 years of age, two in Pyrgos and one in Megalochori. These are two villages that are highly regarded for producing top quality grapes. Classic white vinification under controlled temperature using only neutral yeasts in order to maintain the varietal character. We take care to vinify these parcels as naturally as possible letting them speak for themselves. When the fermentation ends the blend matures on total lees for 10 months with regular lees stirring.

      100% Assyrtiko

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type White Wine
      Varietal Assyrtiko
      Country Greece

      Make a Cocktail

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      Ingredients
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      About this item

      Beyond the Label

      Pyritis is made from extraordinary three parcels of 100% Assyrtiko that can be more than 120 years of age, two in Pyrgos and one in Megalochori. These are two villages that are highly regarded for producing top quality grapes. Classic white vinification under controlled temperature using only neutral yeasts in order to maintain the varietal character. We take care to vinify these parcels as naturally as possible letting them speak for themselves. When the fermentation ends the blend matures on total lees for 10 months with regular lees stirring.

      100% Assyrtiko

      California Residents:Click here for Proposition 65 WARNING

      Product Details

      Product Type White Wine
      Varietal Assyrtiko
      Country Greece

      Scent and Flavor

      TASTING NOTES

      Pure nose, full of minerality and flint which is a typical hint of Santorini’s Assyrtiko. Notes of matured stone-fruits and tart of citrus fruits. The palate shows considerable depth and genuine concentration, rich and dense with finesse and well balanced acidity. Long aftertaste with saltiness and minerality.

      PAIRING

      Decanting is suggested in order to breath and open up its complicated character. Better served at 11-13⁰C, matches perfectly with oily fish or salmon carpaccio. Alternatively try it with lamb fricassee or white meat like stuffed turkey, making also a great pair with pasta or shellfish risotto.