Terra Nera
Discover the fruitiest expression of Assyrtiko, Terra Nera collection which is a celebration of Santorini’s volcanic heritage. From the crisp Terra Nera Assyrtiko to the elegant Terra Nera Aidani and the vibrant Terra Nera Rosé, each wine captures the essence of the island’s terroir. Completing the collection is the Terra Nera Red, offering a bold and juicy red wine experience.
![Terra Nerra The Terra Nera collection in a grey background and black stones of the volcanic soil.](https://www.artemiskaramolegos-winery.com/wp-content/uploads/2024/01/Terra-Nerra.webp)
![Terra Nera Assyrtiko A bottle of Terra Nera Assyrtiko in a white background.](https://www.artemiskaramolegos-winery.com/wp-content/uploads/2024/01/Terra-Nera-Assyrtiko.webp)
Terra Nera Assyrtiko
Vintage |
2023 |
Variety |
100% Assyrtiko |
Appellation |
PGI Cyclades |
Origin of grapes |
Young Assyrtiko vines with an average age of 50 years old, grown in the lower elevation areas of Santorini. |
Vinification |
White wine vinification at low temperature to bring out the fruity side of Assyrtiko. The wine ages on its lees for six months. |
Description |
Notes of melon, pear and citrus fruit, combined with herbal hints and evident minerality. Fresh mouth, balanced acidity, long finish. |
Best served |
At 8-10°C. Pairs well with traditional Cycladic dishes, fried fish and shell fish. |
Ageing potential |
3-4 years. |
![Terra Nera Aidani](https://www.artemiskaramolegos-winery.com/wp-content/uploads/2024/01/Terra-Nera-Aidani.webp)
Terra Nera Aidani
Vintage |
2023 |
Variety |
100% Aidani |
Appellation |
PGI Cyclades |
Origin of grapes |
Τhree selected vineyards of this indigenous grape variety located in Kamari and Exo Gonia, from approximately 20 years old vines. Partial green harvest; the rest of the grapes are harvested fully ripe to highlight the aromatic complexity of the variety. |
Vinification |
White wine vinification at low temperature, using selected and indigenous yeasts. Ageing on the lees for a minimum of six months. |
Description |
Jasmine flowers and fruity nose with ripe stone fruit notes, leechee and kumquat. Citrus fruit and minerality. Gentle, intensely aromatic mouth, vibrant acidity, elegant finish. |
Best served |
At 8-10°C. Ideal as an appetizer, pairs well with grilled vegetables, seasonal salads and vegetable risotto. |
Ageing potential |
3-4 years. |
![Terra Nera Rose](https://www.artemiskaramolegos-winery.com/wp-content/uploads/2024/01/Terra-Nera-Rose.webp)
Terra Nera Rosé
Vintage |
2023 |
Variety |
60% Assyrtiko – 40% Mandilaria |
Appellation |
PGI Cyclades |
Origin of grapes |
50 years old vines from the viticulture areas of Exo Gonia, Megalochori, Messaria and Akrotiri. |
Vinification |
Brief pre-fermentation cold maceration. White wine vinification from then on, ageing on the lees for five months. |
Description |
Lifted nose with intense red fruit notes of red cherry and strawberry. Floral and white pepper hints. Crispy acidity, fresh mouth, long finish. |
Best served |
At 8-10°C. Pairs well a large variety of dishes, like traditional tomato fritters, green beans with tomato sauce, Greek ratatouille. Also excellent with pizza or pasta with red sauce. |
Ageing potential |
Up to 2 years. |
![Terra Nera Red](https://www.artemiskaramolegos-winery.com/wp-content/uploads/2024/01/Terra-Nera-Red.webp)
Terra Nera Red
Vintage |
2023 |
Variety |
50% Mandilaria – 50% Mavrotragano |
Appellation |
PGI Cyclades |
Origin of grapes |
60 years old Mandilaria vines from selected vineyards around the island and 20 years old Mavrotragano vines from our estate vineyard. |
Vinification |
Red wine vinification at low temperature and short maceration time. Each grape variety ferments separately and blended post fermentation. The blend rests in stainless steel tanks for eight to nine months with only a small percentage of less than twenty per sent ageing in old oak barrels for a short period. Bottled within a year of production to retain the signature freshness of this style. |
Description |
Fresh red fruit notes combined with spicy hints and typical Mediterranean herb aromas. Elegant style, round with fine tannins. |
Best served |
At 14-16°C. Pairs well with a variety of cured meat, fried salmon or tuna, pasta Bolognese or even a juicy burger. |
Ageing potential |
2-3 years. |