Domain Sigalas Vin Santo 0.500ml. 2009
Art. # 0210Region
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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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Assyrtiko
Assyrtiko (Assyrtico or Asyrtiko) is probably the most emblematic wine grape variety in Greece. It originates and is best grown on the volcanic island of Santorini in the Aegean Sea. The variety is quite versatile and its wines can be found in many styles, from fresh and mineral white wines to rich, nut-dessert, known as Vinsanto. On the island of Santorini there are up to 70-year-old vines, and, of course, this age affects the quality of wine - yields decrease and the concentration of aromas in the fruit gives the potential for production of complex and rich wines. The volcanic soils of the vineyards on the island do not allow the spread of phylloxera and here the vines do not need to be grafted on rootstocks. The harsh climatic conditions of the island - strong winds and hot sun - determine the unconventional form of growing Assyrtico - in "baskets" whose walls are made of plant stems and leaves, thus providing shelter for the fruit and protecting them from strong winds. Limited water resources in the soil force growers to plant the vines farther apart than generally accepted standards. Assirtiko is an oxidation-resistant variety used by Santorini winemakers in the production of Vinsanto sweet wines. By controlling the level of oxidation, darker wines with the characteristics of fig, coffee, kirsch and chocolate can be obtained. In the form of dry white wine, Assirtiko has a yellow-golden color with aromas of pear, apple and citrus, as well as fine minerality in the aftertaste. Naturally high acidity means that Assyrtico wines can be aged for many years.
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