Mm Sigalas 2021
Art. # 6721A blend of two traditional island varieties - Mavrotragano and Mandilaria, whose first letters also give the name of the wine.
It has a bright, ruby-red color and captivates with an intense fruity nose, featuring cherry and strawberry. The varieties age separately for about 12 months in mostly old French oak barrels, with the oak being well integrated and adding delicate sweet notes of vanilla in the background. On the palate, it has a medium body and lively, refreshing acidity, while the finish is long.
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Domaine Sigalas
Santorini is one of the islands in the Cyclades group, located in the southern part of the Aegean Sea. Viticulture and the varieties grown there are as ancient as their land. A volcanic cataclysm around 1600 BC almost destroyed the island, but gave it a unique porous volcanic soil that retains water and allows the grapes to withstand high summer temperatures. The vineyards remain unaffected by the global phylloxera epidemic of the late 19th and early 20th centuries, and most are over the age of 50. Paris Sigalas is the largest producer on the island, and many call it the largest producer of white wines in all of Greece. He is also an acclaimed master of the Assyrtiko variety and wine. Although the winery is equipped with the latest production technologies, the philosophy here is that the wine is produced in the vineyard and not in the winery.
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Aegean Islands
Many places around the world claim to produce wines with 'terroir', but very few can assert that nature shapes their wines in such a significant way as it does in the Aegean Islands. The winds, the mix of rare grape varieties, and the extremely complex composition of soils, shaped until recently by earthquakes and volcanoes, are decisive factors in the formation of some of the most characteristic wine styles found in the world. The vineyards of the Aegean Islands, with the exception of Crete, cover thousands of hectares, where almost entirely local varieties are grown. It is not surprising that the vast sea expanse surrounding the islands has a positive impact on the vineyards. In the northern part of the Aegean Sea, white varieties of Muscat, including Alexandria Muscat, prevail, while in the southern part of the Aegean Sea, which consists of the Cyclades and Dodecanese, the main varieties are Assyrtiko, Athiri, Monemvasia, and the red variety Mandilaria, as well as small quantities of other local varieties. The strong winds that hit the islands throughout the growing season, the rugged and often inhospitable terrain, as well as the poor and unproductive soil with minimal water resources, have led to the natural 'cup' pruning of the vines. To a large extent, traditional methods continue to be used in the viticulture of the islands, and mechanical processing is only used in some areas. One such example of traditional methods is the stepped terraces (pezoules), built as a way to combat soil erosion and retain the little precious rainwater. The unique volcanic terroirs of Santorini stand out among the vineyards of the Aegean Islands, as do those of the islands of Paros and Rhodes. Other places in the archipelago, such as Samos and Lemnos, have been known since ancient times for their sweet wines.
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Mavrotragano
Mavrotragano is an indigenous Greek black grape variety, grown initially on the island of Santorini, considered to be its birthplace, but is now increasingly widespread across Greece. The name stands for "black and crunchy" and accurately describes the texture of the fresh grapes. For many years Mavrotragano was battling extinction. But following the commercial success of its wines, which also enjoy high prices, is becoming popular among grape growers and wine producers.
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