Sigalas Assyrtiko Santorini 2024 twr evolving to butter and brioche

evolving to butter and brioche notes with age

Again the fruit is drawn from a mosaic of different vineyards spanning Monterrei's myriad of soil types and sub-zones

homogenised Beaujolais being produced in the region

The wine displays vibrant citrus and tropical fruit flavours with lovely texture and complexity

Vaulorent was not classified as Grand Cru for a purely political issue

Sigalas Assyrtiko Santorini 2024 twr evolving to butter and briocheLocated in Imerovigli, the sub region of Oia Santorini, Sigalass Assyrtiko basket trained vines (Kouloura) average 60 years of age, and are tended in black lava, volcanic ash and pumice soils. Fermentation in stainless steel tanks under controlled temperature. The wine comprises of 50% free run juice. 80% full cluster is slowly pressed and spends 5 months on lees.