Greek Wine Festival 2025

This is the estate's flagship wine with 100,000 bottles produced (representing 70% of the winery total). The Domaine Sigalas 2023 Santorini Assyrtiko delivers marine influences with salty overtones around a core of honeydew melon and white peach. The wine's volume is driven mostly by its fruit flavors, but there is a subtle hint of sweetness to close. It sees stainless steel only. What makes this wine stand apart, however, is the impressive intensity of the mouthfeel and its lingering concentration. That rich fruit shows solid runway for bottle aging. (94) MONICA LARNER, The Wine Advocate

Founded in 1994 by Yiannis Paraskevopoulos and Leon Karatsalos, Gaia Wines is one of the most respected names in modern Greek winemaking. With estates in both Santorini and Nemea, Gaia has long been a pioneer in highlighting Greece’s native varieties through both tradition and innovation. Their focus has always been on expressing the unique potential of indigenous grapes like Assyrtiko and Agiorgitiko in their purest form.

The Monograph Agiorgitiko is Gaia’s entry-level expression of the red grape that defines the Nemea region. It’s a bright, fruit-driven red designed for early drinking and pure enjoyment. In the glass, it shows a vivid ruby colour with aromas of sour cherry, raspberry, and a hint of spice. The palate is juicy and medium-bodied, with soft tannins and a refreshing line of acidity that keeps everything vibrant and easy. Its got all the broody Agiorgitiko fruit and density but with some lovely freshness too. 

The grapes come from selected old vines over 40 years old, giving low yield per hectare with good concentration. Classic red vinification and malolactic fermentation. The wine matures in 500L oak barrels for 24 months and then additional 6 months in ideal cellar conditions.

Pale red colour. Complex nose with aromas reminiscent of ripe red fruits, notes of spicy spices, herbs, tomato leaves and cedar. Full mouth with high acidity and tannins with a pleasant long aftertaste.

The grapes are cold-soaked for up to 10 hours to release all their aromas. The free-run juice is fermented in stainless steel tanks with selected cultured yeast at low temperatures. Following fermentation, the wine is kept on the fine lees for three months. Very little filtration and fining are employed.

On the nose, elegant peachy and floral aromas with a refreshing grassy note. On the palate, the well-judged alcohol adds to the overall richness of the peach and apricot flavours. Medium-full bodied with a satiny texture and a long fruity finish.

Based on the Malvasia of the Venetians, which was made with both red and white grapes. Sun-dried for 4–6 days: 85% is Assyrtiko, Vidiano, Liatiko, plus 15% Muscat of Spina and Malvasia Aromatica. Bottled in 2023 after two years in barrel and then time in tank. RS 156 g/l, TA 7.8 g/l.

Deep, browny gold. Intense aroma of dried and caramelised apricots. Honeyed dried fruits. Immense freshness in a sweet wine and the merest hint of tannins. Candied and bitter orange. Long, delicious finish. JancisRobinson.com

A wine of pale ruby colour, medium aromatic intensity. On the nose, it delivers red fruit dominated by red cherry, raspberry, cranberry, and red plums; black fruit mainly bramble, damson, black cherries, and black plums; herbaceous aromas, such as tomato leaf, tomato paste, olives; spice such as allspice. Fruit is enveloped in restrained oak influence giving aromas of vanilla, cream, and butterscotch.

On the palate, the wine is dry, with medium + acidity, medium body, framed by fine-grained medium + tannins, firm but suave versus red, black fruit extract, a layer of botanical flavours and medium alcohol. It displays medium intensity of flavours but persistent and vibrant finish. Its tannins and acidity levels are balanced versus fruit and alcohol integration; a clean, elegant easygoing start on the palate but followed with layers of complexity, juiciness and characteristic herbs. This vintage can be enjoyed now but can be kept for bottle ageing as it has enough tannins to be resolved, acidity and fruit.

Young Assyrtiko vines with an average age of 50 years old, grown in the lower elevation areas of Santorini.White wine vinification at low temperature to bring out the fruity side of Assyrtiko. The wine ages on its lees for six months.Notes of melon, pear and citrus fruit, combined with herbal hints and persistent minerality. Fresh