Volcanic minerality, saline energy and layered texture define the Sigalas Assyrtiko Santorini 2025. Produced entirely from Assyrtiko, the wine draws fruit from selected vineyard parcels spread across Santorini, including vines cultivated around the village of Oia. The vines are more than 60 years old and traditionally trained in the island’s protective basket-shaped kouloura system. They grow in Santorini’s distinctive volcanic soils, where basaltic ash, pumice, lava and other pyroclastic materials contribute to the wine’s pronounced mineral identity. The 2025 growing season was exceptionally dry, with rainfall reaching only 165 millimetres, approximately half the island’s 20-year average. Despite the drought, temperatures during the growing season remained generally typical, while beneficial sea fog near harvest supported gradual ripening and helped preserve freshness. Assyrtiko was harvested by hand between 8 and 23 August, with rigorous sorting used to select the healthiest grapes.
Following harvest, the whole bunches were gently pressed over an extended period before fermentation in temperature-controlled stainless-steel tanks. The wine remained on its lees for at least four months, with periodic bâtonnage contributing depth, body and a gently creamy texture. Bright pale lemon in colour, it opens with expressive aromas of peach, lemon and lime supported by white blossoms and delicate savoury notes. The palate is rich and layered, combining ripe stone fruit with vibrant acidity and the inviting salinity characteristic of Santorini Assyrtiko. Its generous texture is balanced by freshness and precision, allowing the wine to remain poised rather than heavy. The finish is long and persistent, leaving a delicate interplay of citrus, salt and subtle lees-derived complexity. Although immediately approachable, the wine has an official ageing potential of more than seven years.
Volcanic minerality, saline energy and layered texture define the Sigalas Assyrtiko Santorini 2025. Produced entirely from Assyrtiko, the wine draws fruit from selected vineyard parcels spread across Santorini, including vines cultivated around the village of Oia. The vines are more than 60 years old and traditionally trained in the island’s protective basket-shaped kouloura system. They grow in Santorini’s distinctive volcanic soils, where basaltic ash, pumice, lava and other pyroclastic materials contribute to the wine’s pronounced mineral identity. The 2025 growing season was exceptionally dry, with rainfall reaching only 165 millimetres, approximately half the island’s 20-year average. Despite the drought, temperatures during the growing season remained generally typical, while beneficial sea fog near harvest supported gradual ripening and helped preserve freshness. Assyrtiko was harvested by hand between 8 and 23 August, with rigorous sorting used to select the healthiest grapes.
Following harvest, the whole bunches were gently pressed over an extended period before fermentation in temperature-controlled stainless-steel tanks. The wine remained on its lees for at least four months, with periodic bâtonnage contributing depth, body and a gently creamy texture. Bright pale lemon in colour, it opens with expressive aromas of peach, lemon and lime supported by white blossoms and delicate savoury notes. The palate is rich and layered, combining ripe stone fruit with vibrant acidity and the inviting salinity characteristic of Santorini Assyrtiko. Its generous texture is balanced by freshness and precision, allowing the wine to remain poised rather than heavy. The finish is long and persistent, leaving a delicate interplay of citrus, salt and subtle lees-derived complexity. Although immediately approachable, the wine has an official ageing potential of more than seven years.
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