DECANTER : "Ripe apple, pear skin, sea salt and quince. Round textured harmoniously with long length and purity. A full bodied and expansively textured wine."
Organic. 100% Assyrtiko from vines with an average age of 60 years. The soil is composed of sand, black lava, volcanic ash and pumice and is poor in organic substances and nitrogen, with minimal clay. The wine is fermented in temperature-controlled stainless steel tanks. Winery notes: This very crisp dry white is straw blonde color with light shades of green. On the nose you find subtle hints of citrus fruit. Excellent structure with a depth of flavor and high acidity, which brings the flavors to the front and adds freshness, with a lasting after-taste. Has the characteristic minerality of a world class Assyrtiko.
Sigalas has been a pioneer in the organic viticulture and has participated in a government organic farming methods program since 1994. Paris Sigalas remains committed to the founding principles of Domaine Sigalas - a creative relationship with the tradition, the Santorini Vineyards as well as the use of the best in winemaking technology and experience.
Organic. 100% Assyrtiko from vines with an average age of 60 years. The soil is composed of sand, black lava, volcanic ash and pumice and is poor in organic substances and nitrogen, with minimal clay. The wine is fermented in temperature-controlled stainless steel tanks. Winery notes: This very crisp dry white is straw blonde color with light shades of green. On the nose you find subtle hints of citrus fruit. Excellent structure with a depth of flavor and high acidity, which brings the flavors to the front and adds freshness, with a lasting after-taste. Has the characteristic minerality of a world class Assyrtiko.
Sigalas has been a pioneer in the organic viticulture and has participated in a government organic farming methods program since 1994. Paris Sigalas remains committed to the founding principles of Domaine Sigalas - a creative relationship with the tradition, the Santorini Vineyards as well as the use of the best in winemaking technology and experience.
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