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Sigalas Assyrtiko Monemvasia Santorini

  • White
  • Assyrtiko (50%), Monemvasia (50%)

Vinification & Aging

Grapes are harvested by hand from the vineyards. They spend a night in the refrigerator at 4-5 degrees Celsius. The next day whole bunches (whole-cluster) pass from the sorting table and pressed. Cold maceration at low temperatures for 1-2 days, then the must is transferred into the stainless steel where fermentation takes place.

The wine is aged for 3 months in stainless steel tanks on the fine lees.

Ecosystems

The vineyards of Santorini from one of the most historical viticulture regions in the world. The Assyrtiko vines are classified as old vines and are over 50 years in age. 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. The Monemvasia comes from a neighboring island of Paros composed of rocky limestone and granite soils.