Domaine Sigalas Santorini Assyrtiko

In the glass

Aroma: citrus, white peach, sea salt

Palate: lemon zest, saline minerality, wet stone

Saline, mineral PDO Santorini from ungrafted Assyrtiko on volcanic soil. Citrus and white-stone-fruit aromatics with high acidity and a stony finish.

What it pairs with

• Grilled octopus
  Saline minerality echoes the charred char of the grill; high acidity refreshes the rich tentacle flesh.
• Fava santorinis (yellow split-pea puree)
  The wine's lemony lift cuts through the silky pulse purée; both come from the same volcanic terroir.
• Tomatokeftedes (Santorini tomato fritters)
  Bright acid handles fried-crisp texture while the saline core picks up the sweet local cherry-tomato fruit.

How to serve Domaine Sigalas Santorini Assyrtiko

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
4. Pair with. Grilled octopus, Fava santorinis (yellow split-pea puree), Tomatokeftedes (Santorini tomato fritters). Match the wine's structure to the dish's fat and salt.

History

Sigalas's flagship dry PDO Santorini, bottled from the 1991 foundation vintage at Oia. The cuvée established the modern dry Assyrtiko profile and remains the estate's volume bottling.

1. 1991 — Domaine Sigalas founded at Oia; first PDO Santorini Assyrtiko vintage
2. 2025 — Kir-Yianni group (Boutaris family) acquires majority shareholding in Sigalas

Facts

Producer

Domaine Sigalas

Grapes

Assyrtiko

Classification

PDO Santorini

Oak

Stainless steel; no oak

ABV

13.5%

Price

EUR 25-35 at retail

Drinking window

1-8 from vintage

First vintage

1991

Frequently asked about Domaine Sigalas Santorini Assyrtiko

Tags