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Sigalas Vinsanto PDO Assyrtiko-Aidani

The traditional wine of Santorini that has been made since at least medieval times. Literally named the wine of Santorini by the Venetians, and not to be confused with Vino Santo from Tuscany, Assyrtiko and Aidani grapes are harvested and dried in the sun for 10-12 days to concentrate the sugars. It is aged in old oak barrels for at least 2 years, though usually much longer. This is Christmas-pudding in a glass, raisins and apricots, but with such exquisite structure and freshness. It will keep for decades. Goes well with both strong cheese and full-on desserts of dried fruits and chocolate.

Type: Sweet White
Region: PDO Santorini, Aegean Islands, Greece
Varieties: Assyrtiko 75% & Aidani 25%
Vinification: Typical white wine vinification from sun dried grapes (10-12 days). Ageing in old oak barrels for a minimum of 24 months.

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. Since 2022, Paris Sigalas is no longer involved in Domaine Sigalas and is now making wines as ‘Oeno Π’, in the original family canava.

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