Sigalas ‘A/A’ Assyrtiko-Athiri, Santorini, Greece 2023
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
From one of Greece’s most influential estates, Domaine Sigalas blends two ancient varieties—Assyrtiko and Athiri—to showcase the full breadth of Santorini’s volcanic terroir. Founded by Paris Sigalas in the early 1990s, the winery helped catapult Santorini wines onto the global stage through a philosophy he calls the “dynamic evolution of tradition.” Today, the estate farms 40 hectares of vines surrounding the plain of Oia, crafting wines that balance innovation with the legacy of one of the world’s oldest vineyard zones.
- WINEMAKER: Paris Sigalas
- FARMING: Sustainable
- VARIETY: 85% Assyrtiko, 15% Athiri
- TERROIR: Old vines (50+ years) grown in volcanic soils—rich in pumice, ash, and lava stone—formed by the massive eruption of 1620 B.C. Santorini’s unique climate, with intense sun, dry winds, and phylloxera-resistant soils, creates wines of high acidity, structure, and salinity.
- VINIFICATION: Hand-harvested; whole-cluster sorting and pressing after an overnight chill. Cold maceration for 1–2 days. Fermentation in stainless steel under temperature control.
- AGING: Aged 3–6 months on fine lees in stainless steel tanks before bottling.
- TASTING NOTES: Crisp and expressive, with citrus zest, white peach, and crushed seashell. The Assyrtiko drives minerality and tension, while Athiri adds softness and aromatic lift. Long, saline finish.
- FOOD PAIRINGS: Grilled octopus, shrimp saganaki, lemon-dressed greens, tinned sardines on toast, or creamy hummus with preserved lemon
- SCORES:
From one of Greece’s most influential estates, Domaine Sigalas blends two ancient varieties—Assyrtiko and Athiri—to showcase the full breadth of Santorini’s volcanic terroir. Founded by Paris Sigalas in the early 1990s, the winery helped catapult Santorini wines onto the global stage through a philosophy he calls the “dynamic evolution of tradition.” Today, the estate farms 40 hectares of vines surrounding the plain of Oia, crafting wines that balance innovation with the legacy of one of the world’s oldest vineyard zones.
- WINEMAKER: Paris Sigalas
- FARMING: Sustainable
- VARIETY: 85% Assyrtiko, 15% Athiri
- TERROIR: Old vines (50+ years) grown in volcanic soils—rich in pumice, ash, and lava stone—formed by the massive eruption of 1620 B.C. Santorini’s unique climate, with intense sun, dry winds, and phylloxera-resistant soils, creates wines of high acidity, structure, and salinity.
- VINIFICATION: Hand-harvested; whole-cluster sorting and pressing after an overnight chill. Cold maceration for 1–2 days. Fermentation in stainless steel under temperature control.
- AGING: Aged 3–6 months on fine lees in stainless steel tanks before bottling.
- TASTING NOTES: Crisp and expressive, with citrus zest, white peach, and crushed seashell. The Assyrtiko drives minerality and tension, while Athiri adds softness and aromatic lift. Long, saline finish.
- FOOD PAIRINGS: Grilled octopus, shrimp saganaki, lemon-dressed greens, tinned sardines on toast, or creamy hummus with preserved lemon
- SCORES: