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Sigalas Nychteri PDO Grand Reserve Assyrtiko

Faithful to tradition, Domaine Sigalas make their Nychteri (tr. all-nighter) by picking the grapes overnight, in the coolest temperatures, to preserve the fruit. The grapes are picked when over-ripe, giving a 15% alcohol wine, with some residual sugar still remaining. It is then aged on the lees in large barrels for 20 months, with some oxidation allowed. Not a sweet wine but a unique style with ferocious complexity of lemon peel, honey, almonds, walnuts and herbs. Assyrtiko's minerality and acidity are still here, balancing out the full-body and retaining freshness. Very long finish. Try it with duck a l'orange!

Type: Dry White
Varietal Composition: 100% Assyrtiko
Region: PDO Santorini, Cyclades, Aegean Islands, Greece
Vinification: Typical, white wine vinification, where the fermentation and ageing take place in old, oak barrels and on the lees for 30 months. Nychteri is released in the market after 3 years.

Suitable for Vegetarians and Vegans

Domaine Sigalas, Santorini, Aegean Islands

The winery of Domaine Sigalas was initially located in the traditional canava of the Sigalas family. Paris Sigalas, a professor of mathematics, professionalised and modernised the winery, with a new building near the village of Oia in 1998. The soil of Santorini, along with the ancient pruning techniques employed in the vineyards (the ‘giristi’ and ‘koulouri’ or ‘klada’), combine to make their grapes unique the world over. The soil is sandy — a mixture of volcanic ash and pumice — the spring wind is fierce, and the summer sun scorching, factors which have combined to create a peculiar and unique method of cultivation and a powerful, full-bodied white wine, with famous minerality and acidity. Domaine Sigalas is one of the best wineries on the island, producing a range of both PDO Assyrtiko wines, along with vinifications of other indigenous Santorini varieties, including Aidani, Mavrotragano, Mandilaria and Athiri.

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