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Domaine Sigalas Vinsanto 0.500ml 2009

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Art. # 0210
Vinsanto is a naturally sweet wine, produced mainly in Tuscany and Santorini. It is obtained by using a method called in the past “passon oinon” - sun dried wines. It matures for a minimum of two years in old oak barrels.
Alc. 9 %


  • Fruit
  • Body
  • Sweetness
  • Freshness
  • Alcohol




  • Honey Honey
  • Nuts Nuts
  • Caramelized fruits Caramelized fruits
  • Dried Fruits Dried Fruits


For dessert wine

Serving Temperature

Cold Cold

Food pairing

  • Vegetables Vegetables
  • Desserts Desserts
  • Soft Cheese Soft Cheese


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More about this wine

Domaine Sigalas

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

Aegean Islands


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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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