Santorini 2025

Domaine Sigalas

Santorini
2025

Country
Greece
Regulated designation
Appellation origine protégée (AOP)
Region
Santorini
Appellation
Santorini
Varietal(s)
Assyrtiko 100 %
Alcohol percentage
14.5%
Colour
White
Sugar
Dry
Producer's website

About this winery

Domaine Sigalas was founded in 1991 by Paris Sigalas, Christos Markozane and Yiannis Toundas. Initially, Sigalas made its wine in the converted family home of Sigalas. In 1998, a new winemaking, bottling and aging unit was built on a private estate in Oia, north of Santorini. Today, after constant investments in technology and modernization, current production allows the development and bottling of 350,000 bottles per year. In addition Sigalas was a pioneer in organic viticulture. Since 1994,...

See the Domaine Sigalas detail page for more information on this brand

Product notes

Located in Imerovigli, in the Oia area of ​​Santorini, Sigalas’s Assyrtiko vines (*kouloura*) average 60 years of age and are cultivated in soils of black lava, volcanic ash, and pumice.

Production notes

Fermentation in temperature-controlled stainless steel tanks. The wine is composed of 50% free-run juice. 80% whole-cluster pressing (slow press) and 5 months on the lees.

Tasting notes

Clear, brilliant color. The nose offers intense minerality and citrus notes. A mineral taste—derived from Santorini's unique terroir—is complemented by flavors of citrus and peach. Notes of minerality and honey emerge on the finish. Pairs well with seafood, salads, and white meats.

Press reviews

Wine Advocate

- 94 points -

Mark Squires, June 2023 (Vintage 2022)

The 2022 Santorini Assyrtiko, the flagship 100% Assyrtiko (usually producing around 100,000 bottles), is unoaked and comes in at 14.5% alcohol. Ripe and dense, this is a big wine on the palate, yet it is never overripe and it is sometimes stonewashed in demeanor. It shows good balance while it coats the palate, and it finishes with great fruit supported by impressive structure. The main flaw here is that this is underdeveloped and not yet fully expressive. That, of course, is something that will only be fixed by a couple of years in the bottle. It should hold well after that. That's not to say you can't drink it today. It is very good right now.

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Jancis Robinson

17 / 20 Points

Julia Harding, April 2026 (Vintage 2025)

More stony and less fruity than the Kir-Yianni The North Assyrtiko just tasted. Creamy texture around high acidity. The alcohol adds weight and fullness in the mouth. More savoury and intense on the long finish

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