The long winemaking tradition of Santorini island coupled with modern practices and state-of-the-art technology are the founding principles of Domaine Sigalas, one of the most highly-appreciated Santorini wineries. The vineyards are situated at the fields of Oia village, at the northern part of the island. Mild winters, cool summers and the island's volcanic soil create a unique ecosystem, favouring the production of high quality wines, of distinct character. The most versatile grape variety of the Mediterranean region, the Assirtiko (or Assyrtiko) of Santorini, as well as other indigenous varieties - Aidani, Athiri, Mandilaria, Mavrotragano - are cultivated, giving superior quality wines, which have gained many international distinctions. Irrigation on this arid island is permitted, administered post-veraison, with the bunches limited to four per vine. Average yields are in the region of just 20 – 25 hectolitres per hectare. As for vinification, Sigalas avoid the use of pumps at all phases, favouring a more protective approach. Cold maceration last for approximately one week and the resulting fermentation takes place in used French oak barrels. In achieving physiological (phenolic) ripeness Mavrotragano builds sugars and, as a result, may reach as much as 15% alcohol by volume. This grape has an affinity for new oak, in which it matures (an element of which are new barrels) for some 18 months.
What The Critics Say
93/100 Parker's Wine Advocate, Mark Squires
"The 2019 Assyrtiko Barrel Fermented is an Assyrtiko aged for six to eight months in mostly (90%) used French oak. It comes in at 14.5% alcohol, 1.6 grams of residual sugar and 6.5 of total acidity. This adds a little depth to the regular Santorini this issue. It loses a little purity—the typical trade off. It seems equally well balanced and lovely, full-bodied and mouth coating, yet surprisingly elegant. It might have a bit less freshness in perception than the regular bottling, but it coats the palate better. It will be a better choice for some food pairings. It showed much better the next day. It does need to have a little time to evolve in the cellar. Give it at least a year or two. This should hold well and develop more nuance as it goes along. Even now, the wood is well controlled." Drink 2021- 2035
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