wine still
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Domaine Sigalas Santorini Assyrtiko
Santorini PDO, Greece
About this product
Sigalas Santorini Assyrtiko is the reference wine for the appellation — unoaked, pure, from 70-200+ year old basket-trained vines on volcanic pumice and ash. Assyrtiko naturally produces wines of extraordinarily high acidity (sometimes under pH 2.8) and deep saline-mineral character from the island's volcanic soils. The wine ages magnificently — 10-20 years in great vintages.
The deductive profile Library
appearancepale gold-green, brilliant
noselemon, grapefruit, saline, volcanic mineral, white flower, petrol (with age)
palatebone dry, electric acidity, volcanic mineral, extraordinary length
signaturevolcanic mineral + extreme acidity = Santorini Assyrtiko; the most mineral white in Greece
blind cluesif Chablis but more powerful and volcanic = Santorini Assyrtiko
Service
agingexcellent at 3-8 years; great vintages 10-20 years
glasswarewhite wine glass
temperature10-12C
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Open The LibraryThe quality ladder Library
Santorini PDO benchmark — unoaked Assyrtiko
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Open The LibraryTasting profile
lemon, grapefruit, saline, volcanic mineral, white flower, petrol (with age)
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Pairings
complement
Seafood general
Grilled sea bream (the great Mediterranean fish) with olive oil-lemon sauce (ladolemono). Sigalas Assyrtiko's saline volcanic mineral and electric acidity is the perfect match for Mediterranean fish — the wine's salinity mirrors the Aegean sea environment.
classic
main
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seafood
Sigalas Assyrtiko and grilled octopus over lava rock is Santorini's defining food-wine experience: the wine's volcanic mineral character and the octopus's sea-char are born from the same volcanic landscape
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main
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seafood
Assyrtiko's powerful acidity and volcanic mineral character were made for Greek oven-baked fish; the herb-tomato base bridges the wine's citrus-mineral character
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main
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Vegetables legumes
Taramosalata's briny, oily fish roe needs Assyrtiko's powerful acidity and saline mineral character to cut through; the wine's volcanic mineral echoes the seafood's depth
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aperitif
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Fish course
Sigalas Santorini's volcanic mineral bridges the grilled horse mackerel; a Cyclades wine for the Aegean's daily catch
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Fish course
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seafood
Sigalas Santorini Assyrtiko is produced on the same volcanic island as the grilled octopus; the purest terroir pairing
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casual
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food
Sigalas Santorinis and the island's yellow lentil purée (fava) are both from the same volcanic terroir; a pure island pairing
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casual
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seafood
Saganaki's crispy-melting cheese needs a wine of acidity; Assyrtiko's lemony precision and mineral depth cleanse the frying fat while the volcanic character bridges with honey
established
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