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    DOMAINE SIGALAS VINSANTO 2006

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    12,400 円(税込)
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    12,400 円(税込)

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    DOMAINE SIGALAS VINSANTO 2006DOMAINE SIGALAS VINSANTO 2006DOMAINE SIGALAS VINSANTO 2006

    詳細情報

    Vintage 2006
    Color/Type White, naturally sweet
    Body Full
    Style Sustainable & Classic
    Aging Barrels Oak Barrels
    Country Greece
    Region Santorini / Cyclade Islands

     

    Grade/Grading PDO Santorini (Protected Designation of Origin)
    Grape Variety 75% Assyrtiko, 25% Aidani
    Alcohol Content 9
    Volume 500ml
    Cork Type Cork
    Serving Temperature 8-12°C
    Remarks

    About the wine.

    Vinsanto is a naturally sweet dessert wine, famous in Santorini. The grapes are spread out and dried under the Santorini sun. This process produces a concentrated, sweet golden wine with aromas of raisins, dried figs, honey, nuts, and coffee. This wine belongs to the Protected Designation of Origin (PDO Santorini) and must be made from at least 51% Assyrtiko grapes. Santorini's Vinsanto is one of the few sweet wines in the world that is produced without added sugar. Its natural sugar content is formed while the grapes are drying in the sun.

    Domaine Sigalas uses grapes that have been sun-dried for 10 to 12 days and aged in oak barrels for a minimum of 24 months. Enjoy with rich cheeses, dried fruits and chocolate, or as an after-dinner drink.

    Once harvested, the grapes are sun-dried in the Santorini sun.

    About Assyrtiko

    Assyrtiko is a rare and elegant white grape that is considered to be one of the greatest varieties in the Mediterranean. It originates from the island of Santorini (Assyrtiko Santorini), but has now spread throughout Greece and is one of the most important indigenous varieties. It produces mainly dry white wines, some of which are aged in oak, but a number of sweet wines are also made from sun-dried grapes.

    Assyrtiko is one of the few white grape varieties that can grow in hot and dry climatic conditions, while at the same time maintaining a perfect balance of high alcohol content due to its refreshing acidity. It is one of the few grapes that have not been affected by phylloxera, as it was protected by its location on the island when the disease spread. Rather than being an aromatic grape, it is a textural variety with an emphasis on extract, body and structure. It produces very concentrated white wines with mineral notes.

    On the island of Santorini, where the wind and sun are strong, a special cultivation method called "kurra" is used to protect the grapes. The branches of the grapes are woven together like a basket, and the grapes are carefully protected in the basket. The resulting Assyrtiko grapes have a dense minerality that is the result of thousands of years of Santorini's history.

    The "kurra" protects the grapes from strong winds and sunshine.

    About the winery.

    The winery was established in 1991 and is one of the most prestigious wineries on the island of Santorini. 1998 saw the addition of a new bottling and aging facility and the gradual modernization and expansion of the facilities to a production capacity of 300,000 bottles per year for processing and bottling. The year 2003 was a milestone in strengthening the company's financial position by increasing the number of shareholders. Wines are exported to Japan, Germany, France, Belgium, Austria, the Netherlands, the United Kingdom, Cyprus, Switzerland, Hong Kong, Shanghai, Sweden, Singapore, Australia, Brazil, the United States, and Canada. Today, Domaine Sigalas continues to implement its growth plan based on the three founding principles: a creative relationship with Santorini's traditions, technical knowledge and quality.

    Winemaker Mr. Paris Sigalas

    About Santorini.

    Santorini is one of the Cycladic islands in the South Aegean Sea. The viticultural area of the island is about 1,400 hectares, starting at sea level and terraced up to the caldera at 150 to 250 meters depending on the location.
    The soil is a mixture of volcanic ash and pumice, and along the entire length of the island there are deposits of large and small rocks composed of magnesium and iron, as well as small and large lava deposits, all of volcanic origin. Pumice, consisting of small to very small porous stones, extends from the surface to a considerable depth.

    Santorini's soil is sandy, with layers more than 40 meters thick, about 3600 years old, and unaffected by the underlying layer of semi-crystalline limestone and schist. The presence of large amounts of large and small rocks composed of magnesium and iron define the soil characteristics of Santorini. These formations enrich the soil with calcium, magnesium and iron, producing soils with different moisture contents.

    The soil of Santorini is also characterized by a very low content of organic matter. The same is true for the content of nitrogen, phosphorus and most other trace elements. There is very little clay and a very high percentage of sand (93-97%), which creates a harsh environment for the pest called Phylloxera. Phylloxera eradicated most of the world's viticultural areas in the last century, but Santorini has managed to escape its harm.

    Santorini's iconic white walls and the blue roofs of its churches

    Santorini's viticultural areas are ancient, with varieties dating back to antiquity. Archaeological finds from the excavation of the prehistoric city of Akrotiri provide clear evidence of the existence of vineyards in Thira (Santorini) from around the 17th century BC. However, this prehistoric viticultural area was destroyed by a major volcanic eruption around 1620 BC. Around 1200 B.C., the island was re-inhabited and the vines were restored to the new volcanic soil. It is no exaggeration to say that the viticultural area of Santorini has a history of 3,000 years. Cultivated without interruption to this day, grapes and wine are at the core of the island's economic, social and cultural life.

    Viticulture in Santorini has been handed down from generation to generation for 3,000 years.

    Santorini has a Mediterranean climate with mild winters, cool summers, and strong north winds that blow for up to a month in the summer. The vines are freed from the heat of the sea breeze by these north winds. The average annual rainfall is up to 350 mm and the average temperature is 16.5οC.
    The humidity created by the sea, especially in the caldera due to the high daytime temperatures during the summer nights, falls like a gentle rain on the surface of the soil and grape leaves. This "rain" is called "pusi" (meaning fog rising from the sea) by the locals, and it heals the vines from the high temperatures during the day. The cool air that pours down on the island during the summer nights contributes to the high quality of the wines produced in Santorini due to the large temperature difference between day and night.

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