Perched on the northern plain of Santorini just outside the village of Oia, Domaine Sigalas manages around 40 hectares of old, un-grafted vineyards rooted in mineral-rich volcanic ash. Across these ancient, draught-prone soils, many vines exceed 50 years of age and are carefully woven on the ground into the traditional basket-shaped kouloura system. This low-lying basket structure shields the delicate grape clusters from the island's fierce Aegean winds and searing sun. Combined with low yields and coastal moisture, these extreme growing conditions concentrate a striking, sea-salt salinity and vibrant, razor-sharp acidity into the harvested fruit.
The estate's winemaking philosophy centres on what they call the "dynamic evolution of tradition," combining indigenous yeasts and temperature-controlled stainless steel fermentation with modern precision. While the winery is famed for its crystalline flagship Santorini Assyrtiko and the layered, single-vineyard Kavalieros, the team is equally committed to safeguarding the island's environmental and economic future. They actively champion local producer cooperation alongside innovative sustainability initiatives, such as grey-water reuse, to preserve Santorini's unique viticultural culture. In the cellar, winemaker Sara Iakovidou continues this focus on purity, ensuring the wines reflect the raw, mineral energy of the land.
Founded in 1991 by Paris Sigalas, the estate was instrumental in establishing Greece's Aegean Islands on the global fine wine stage. A long-standing partnership with the Boutaris family of Kir-Yianni helped build the winery's international profile, leading to Kir-Yianni taking ownership to invest further in the island's vineyards and heritage. Beyond their world-renowned, bone-dry Assyrtiko whites, the estate also crafts layered field blends like their vibrant Aa, alongside a rich, spicy red made from the rare local Mavrotragano grape.