ΣΙΓΑΛΑΣ ΣΑΝΤΟΡΙΝΗ ΛΕΥΚΟ 750ml

The Santorini Classic from Domaine Sigalas is a world-class, monovarietal dry white wine made from 100% Assyrtiko, originating from the unique volcanic ecosystem of Santorini (PDO Santorini). It is a top-tier white wine that precisely expresses the intense mineral character and power of the Cycladic terroir.

• Appearance: Bright, pale lemon.
• Aromas: A complex nose where citrus blossoms, lemon zest and white-fleshed peach blend ideally with herbal hints and the signature volcanic minerality.
• Palate: Full-bodied, with impressively sharp, explosive acidity, intense marine salinity and a long, metallic, highly persistent aftertaste.
• Vinification: Crafted using the classic white vinification method in stainless steel tanks under controlled temperatures. It matures for at least 4 months on the fine lees with periodic stirring (bâtonnage) to enhance its body. It is sourced from selected, ungrafted (franco-piede) vines over 60 years old.
• Aging Potential: It possesses one of the most impressive aging potentials for a white wine, comfortably reaching up to 7 years (and often more) from the vintage date. The volcanic soil, ancient ungrafted vines and explosively high acidity of Assyrtiko act as natural preservatives, allowing the wine to evolve beautifully in the bottle. In its mature phase (4–6 years), the acidity integrates and softens sweetly, the body becomes oilier and fuller, while fresh fruits give way to ripe, dried citrus and more intense herbal notes. At its peak (7+ years), it acquires a stunning, evolved character reminiscent of premium aged Rieslings or great Chablis, dominated by aromas of honeycomb, nuts, iodine and the characteristic, deep mineral "petrol" note, while always maintaining its vibrant structure.

Due to its high acidity, full body and intense salinity, it demands dishes with intensity, fat or rich textures. It pairs flawlessly with grilled fish (red porgy, goldblotched grouper, dusky grouper, white grouper), lobster, grilled octopus, oysters, white fish tartar with a few drops of lemon and premium olive oil, sashimi, seafood tempura and roasted lamb with lemon potatoes. Finally, it pairs uniquely with a platter of rich, fatty cheeses (Santorinian chlorotyri, aged graviera and arseniko of Naxos). Best served at 10-11°C.