Skip to main content

Sigalas Vinsanto Santorini

  • Amber/Tawny
  • Assyrtiko (75%), Aidani (25%)

Vinification & Aging

Grapes are harvested by hand late then left out in the sun to dry for 10-15 days to dehydrate the fruit and concentrate the sugars. Then they are gently crushed and put straight into 225-500L used french oak barrels for fermentation. Fermentation can last 2 to 3 years due to the high sugar concentration.

The wine ages in old 225-500L French Oak barrels for a minimum of 7 years, 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

Deep amber as a result of the sun drying process and the extended ageing in the barrel Complex with scents of dried and sugared fruits like raisins, figs and apricot and honey exquisite structure, acidity and finesse with a strong long-lasting aftertaste.