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JOYFUL EXPLORATION I SANTORINI

The man behind Santorini’s

exciting wine-making

An exclusive interview with Paris Sigalas.

Producing just 20,000 bottles
every year, Paris Sigalas
ensures the high quality of
his wines through the use of
very specific equipment using
amphoras in the vinification
and aging process whereby
wines from separate vineyards
are stored in separate amphora.

PARIS SIGALAS studied mathematics and continued his winery, followed seven years later, by the construction of for a limited number of bottles of high quality Santorini (with a reel diameter of two metres). At the same time,
postgraduate studies in Mathematical Logic in Paris. From a production unit for bottling and aging purposes in the wines. There will be three labels: the first to be released following your research, which began in 2015 at Sigalas
a very young age, he volunteered during the harvest and Oia vineyard and the winery moving to the new privately will be “Tria Ampelia”, a 100% Assyrtiko, produced from Estate with the “Seven Villages” label, you now use
wine making process for his father, who followed Santorini’s owned space where it operates to this day. OENO P now the grapes of three selected vineyards and a vinification 750 and 1,600 litre amphoras in the ageing process,
great wine-making tradition. During his studies in Paris, occupies the very same expanded and modernized kanava, and ageing period of 16 months. The second, which is so that each amphora corresponds to an individual
he was introduced to French wine and his passion for created by Paris Sigalas with the aim of continuing his also 100% Assyrtiko picked when overripe (in the first ten selected vineyard. How does this equipment affect
good wine began, resulting in the creation of Domaine research and highlighting the great potential of this unique days of September), is aged for 24 months and will be the wine that you produce?
Sigalas in 1991. The present day new venture for his new vineyard in synergy with Domaine Sigalas. released on the market in September 2023 under the name The choice of equipment, 750 and 1,600 litre amphoras
small winery OENO P is the continuation of this passion What is the first thing you say to visitors to your new “Akulumbo”. The third label will be 100% Mavrotragano (instead of stainless steel tanks), a vertical press – the
for good wine: What was once the family’s traditional space on Santorini? and I hope it will hit the market in 2025. traditional press used in Campania – bottling after 16
wine cellar (kanava) later housed the Domaine Sigalas That the new, small-production winery, OENO P, is designed You have chosen to use a traditional Campanian press months, without the use of any filtering, aim to give

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