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Sigalas Assyrtiko Barrel Fermented Santorini

  • White
  • Assyrtiko (100%)

Vinification & Aging

Grapes are harvested by hand from the vineyards. They spend a night in a refrigerator at cold temperatures. Next day whole-cluster sorting and pressing. Cold maceration at low temperatures for 1-2 days, then the must goes into stainless steel tanks to start fermentation. Just before fermentation has reached the halfway point the wine is transferred into 225L French Oak barrels, 15% new oak, where fermentation is completed.

After fermentation the wine remains on its lees for 6 to 8 months in 225L French Oak barrels, 15% new oak. The wine is racked then bottled.

Ecosystems

The soil of Santorini is unique; the whole island is a super volcano and has been covered with volcanic material since the last eruption in 1620 B.C. These vines are classified as old vines, over 50 years in age. The wine producing lineage of the island makes it part of the global historic legacy of grape cultivation.

Tasting Notes

Medium lemon with golden hues. Aromatically Complex, with citrus notes, minerality is harmonically balanced with discreet hints of vanilla and nuts. Full-bodied with hints of ripe citrus, peach, and honey, combined with the refreshing acidity and minerality of Assyrtiko and a Long-lasting aftertaste.