In the sun-scorched vineyards of Santorini, where volcanic soils meet the cobalt blue of the Aegean Sea, a quiet revolution is underway. Assyrtiko, Greece’s flagship white grape, is experiencing a renaissance led by three wineries whose names have become synonymous with quality, authenticity, and innovation: Gaia Wines, Santo Wines, and Domaine Sigalas. Each of these estates plays a distinct role in restoring Assyrtiko’s ancient legacy and positioning it as a serious contender on the world wine stage.
Santorini’s viticultural history dates back thousands of years, yet the modern chapter of Assyrtiko’s story began only in the late 20th century. Gaia Wines emerged in 1994 as one of the first modern estates dedicated to Assyrtiko. Founded by Yiannis Paraskevopoulos and Leon Karatsalos, Gaia’s mission from the start was to elevate indigenous Greek varieties through precise, terroir-driven winemaking. Located directly on Monolithos Beach, Gaia’s winery, housed in a restored industrial building, marries modern technology with minimal intervention techniques. Stainless steel fermentation, the use of wild yeasts, and a restrained hand in the cellar allow Assyrtiko’s trademark acidity and mineral profile to take centre stage.
While Gaia represents the boutique, artisanal face of Santorini winemaking, Santo Wines exemplifies the collective power of community. Founded in 1947 as Santorini’s largest cooperative, Santo Wines brings together over 1,200 local growers. From its striking caldera-edge winery, Santo transforms the harvests of small-scale farmers into wines that capture the identity of the entire island. As both a producer and exporter, Santo Wines plays a pivotal role in keeping Santorini’s wine industry sustainable and internationally visible.
Domaine Sigalas, established in 1991 by Paris Sigalas, represents the philosophical heart of Santorini winemaking. Situated near Oia, Domaine Sigalas takes a scientific yet deeply respectful approach to vineyard management and winemaking. Paris Sigalas, originally a mathematician, pioneered single-vineyard expressions of Assyrtiko, highlighting the subtle distinctions between Santorini’s various microclimates and soil types. His methodical study of terroir and dedication to minimal intervention has earned Domaine Sigalas international acclaim for producing Assyrtiko with exceptional ageability and complexity.
Visiting these wineries offers a unique glimpse into Santorini’s wine culture. Gaia Wines welcomes visitors at Vrachies Monolithos, 84700 Santorini. Reservations for tastings can be made via phone at +30 22860 34186 or email at info@gaiawines.gr, with more information available on www.gaiawines.gr. The winery’s Instagram account (@gaiawines_gr) and LinkedIn presence provide regular updates on vintage releases and sustainable practices.
Just outside Pyrgos, Santo Wines invites guests to its modern tasting centre, located at Pyrgos, 84700 Santorini. The winery can be reached at +30 22860 22596 or info@santowines.gr, with detailed visitor information at www.santowines.gr. Social media enthusiasts can follow on Instagram or find Santo Wines on LinkedIn.
To the north, Domaine Sigalas operates its visitor-friendly estate in Baxes, Oia, 84702 Santorini. Bookings can be arranged via +30 22860 71644 or winery@sigalas-wine.com, with detailed insights into their portfolio available at www.sigalas-wine.com. Domaine Sigalas also maintains active Instagram , where followers can learn about their single-vineyard experiments and sustainability projects.
At the core of these estates’ success are dedicated individuals whose philosophies drive the Assyrtiko revival. At Gaia, Yiannis Paraskevopoulos continues to guide production with scientific rigor and a purist’s touch. Santo Wines benefits from the collective expertise of its growers, backed by a professional team that champions sustainable agriculture and quality control. Domaine Sigalas remains committed to expressing terroir with precision, its legacy now carried forward by a new generation of viticulturists and winemakers.
Santorini’s terroir is as dramatic as its landscape. The island’s porous volcanic soils—rich in pumice, ash, and lava stone—allow for exceptional drainage and mineral uptake. The fierce Aegean winds and intense sunlight are mitigated by the island’s iconic kouloura training system, where vines are woven into low-lying basket shapes to protect fruit from the elements. Vines here are dry-farmed, some over 80 years old, their roots stretching deep into volcanic rock to seek out moisture. This extreme environment produces grapes of rare concentration, crisp acidity, and intense salinity—the very qualities that define Santorini Assyrtiko.
The wine portfolios of these three producers reflect both tradition and innovation. Gaia Wines focuses on purity and minerality, with flagship bottlings like the “Thalassitis” and experimental cuvées aged underwater in the Aegean Sea. Santo Wines offers a broad range, from classic Assyrtiko PDO Santorini to traditional Nykteri, a late-harvested, oak-aged style with richer texture and complexity. Domaine Sigalas, meanwhile, specializes in site-specific expressions, such as the single-vineyard “Kavalieros,” as well as innovative skin-contact and barrel-aged bottlings that explore the full potential of Assyrtiko.
Sustainability underpins much of this work. All three wineries adhere to dry farming, preserving precious water resources. Gaia employs solar energy at its winery, while Santo Wines supports organic certification among its member growers. Domaine Sigalas integrates biodiversity practices and soil preservation methods, safeguarding Santorini’s fragile ecosystems for future generations.
For sommeliers, importers, and wine lovers seeking authenticity, Assyrtiko offers something few modern wines can: a direct, mineral-driven expression of place, shaped by volcanic soils, centuries-old traditions, and the passion of its makers. The renaissance of Greek Assyrtiko is not simply a trend. It is a reclaiming of heritage, a celebration of terroir, and a bold statement that Greece’s vinous future is as promising as its ancient past.
