Οenop Π was founded by Paris Sigalas in an old canava belonging to his family, which is also his home. It’s located right on the coast in Baxedes, near the area of the active underwater Kolumbo Volcano.

The winery was created for the production of high-quality wines and puts out a limited number of bottles, no more than 20,000 annually.

Finesse and elegance are what characterize these wines, epitomizing the desire of Paris Sigalas to bring out the sophisticated side of Santorini. “Three main elements contribute to his success in attaining this goal, ” explains oenologist Εva Athanasopoulou, who has been working with Sigalas since 2020. “First, there’s the emphasis on single vineyards, located in Fira, Akrotiri and Megalochori, a continuation of the Seven Villages project he worked on while still the owner of Domaine Sigalas.

The second factor is vinification in clay amphorae that hold either 1600 liters or 750 liters. The last element is the mild pressing of the grapes, which takes place in the vertical press that Sigalas brought over from Champagne some years ago.”

Athanasopoulou guided us through a vertical wine tasting of three different years of one of the winery’s three main labels, Tria Ampelia, an Assyrtiko made with grapes from the three vineyards mentioned above.

We had the opportunity to observe the evolution of this excellent wine. All the wines produced by Oeno Π are unfiltered and have a high-alcohol content, over 14% per volume. It’s characteristic of the Assyrtiko grape which most Santorini winemakers wish to maintain, despite the international trend for more low-alcohol wines. The winery is open to visitors, who can sample the winery’s achievements right at the water’s edge.

WINE TASTING

• ΤRIA AMPELIA 2022, 2021, 2020
  This is 100% Αssyrtiko, from single-vineyard grapes from Fira, Megalochori and Akrotiri. It is vinified in clay vats, where it spends at least 16 months on its lees. The common characteristic of all three vin- tages is elegance and finesse.
• ΤRIA AMPELIA PITHARI 11 2020
  This is another version of Assyrtiko, from a single vineyard in Fira, fermented with wild yeasts in an amphora where it spends 16 months on the lees. It has some residual sugar and is more floral.
• AKOLUMBOS 2021
  Τhis wine is Paris Sigalas’ version of Nychteri. It is not a typical Nychteri, since it is not vinified in a barrel; amphorae are used instead. It is made from overripe grapes and the wine ages on the lees for two years. A unique wine, it is perhaps the ultimate expression of the variety, a rich and more intense Santorini Assyrtiko, with full body, a lasting palate and a high alcohol content.
• MAVROTRAGANO 2021
  Αn elegant red wine from the Mavrotragano grape, it is not yet on the market but is served at the wine-tastings in the winery. It’s worth trying, as it is a different expression of the traditional Mavrotragano produced on the island.