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The winemaking approach—spontaneous fermentation in barrels followed by 16 to 18 months of maturation on fine lees—serves only to amplify this site's inherent mineral clarity
the base wine is fortified with estate-distilled Cognac
soils that impose a lean
Cyrielle Rousseau maintains the estate’s technical continuity through precise canopy management and high-proportion whole-cluster fermentation to anchor the wine’s structural backbone
Henri Duboscq pushed a riper
2023 Artemis Karamolegos Winery, Santorini Kouloura Cuvee_Blaufrankisch The winemaking approach—spontaneous fermentation inSantorini is becoming one of the hardest places in Europe to keep old vines in the ground. Vineyard land is under pressure from tourism, hotel development, drought, and rising global demand for Assyrtiko. Historic estimates put the island at 3,000 to 4,000 hectares under vine; today, closer to 1,000 hectares remain. That makes bottles from old vine, basket trained parcels feel much more limited than the label might suggest. Karamolegos is one of the
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