Short info
Owner: Paris Sigalas
Winemaker: Paris Sigalas, Agricultural Consultant: George Germanis, Consultant Oenologist: Thanos Fakorelis
Story
Paris Sigalas is an emblematic figure of Greek wine and the Santorini vineyard and has managed to associate his name with some of the greatest Greek white wines. After a short absence of about 2 years, he returns to what he knows how to do better than anyone, creating great Assyrtikos.
What was formerly Paris Sigalas’ family’s traditional wine cellar (kanava) became the first steps of Domaine Sigalas winery, which was formed in 1991. Seven years later, a bottling and maturing unit was created in the Oia vineyard, and the winery relocated to this new privately owned location, where it still works today.
Today, Paris Sigalas establishes OENO Π in the same expanded and modernized kanava, with the goal of continuing his research and exhibiting the immense potential of this unique vineyard.
“Unfortunately my tasting palate is evolving much better than the wine improvement I am making. Fortunately, this is also the biggest motivation to make better wines”.
Paris Sigalas
Awards - Recognitions
Awards and recognitions gathered over the years. For the full list click below.
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Portfolio

Tria Ampelia
Tria Ampelia is crafted from three distinct single vineyards on Santorini, with vines averaging over 60 years old. This exceptional wine is fermented and aged sur lie for 16 months in 750- and 1600-liter amphoras, resulting in remarkable depth and complexity. With its unfiltered composition and significant aging potential, it embodies the essence of the island's ancient vineyards. As the debut label of Paris Sigalas' new winery, OENO P, Tria Ampelia represents a harmonious blend of tradition and innovation, celebrating the rich heritage and unique terroir of Santorini.

Akulumbo
Akulumbo is an extraordinary and unfiltered expression of Assyrtiko, showcasing a rich body, high alcohol content, and remarkable complexity. Crafted from 100% late-harvest Assyrtiko grapes, picked approximately a month after the regular harvest (mid-September), this wine embodies the essence of Santorini's unique terroir. Fermented and aged on its lees for 24 months in a 1600-liter amphora, Akulumbo reveals a harmonious balance of ripe fruit, well-integrated minerality, and an impressively long aftertaste. Its creation draws inspiration from the underwater volcano Kolumbo, referred to by the locals of Oia as "Akulumbo." This limited-production white wine is a testament to the bold, extreme character of Assyrtiko, offering an unparalleled taste experience that celebrates the volcanic soul of Santorini.
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