When Paris Sigalas, a young mathematician who had studied mathematical logic in Paris, France, was setting out to produce his first wine at his father’s estate at Baxedes, Oia, for his own personal enjoyment in 1976, there was little to indicate that in forty years his self-owned facility “Sigalas Winery” would be among the top three wineries in Santorini.
The field of logic may have lost a good university professor but Santorini gained a “perpetually moving and ceaselessly experimenting” vintner, as the island welcomed the “French May of ‘68” into its wine.
Operations were moved from the small, traditional seaside winery to a self-owned facility (Sigalas Winery) that produces, bottles and ages some 300,000 bottles annually. Though Paris travels extensively across the globe promoting his award-winning wines, one is likely to encounter him in the summers on the small balcony of the tasting room – since that is the time of year he pays close attention to the vintner’s art – and to experience first hand his passion for the wines, innovation and his efforts to preserve threatened local varieties.
His best known wines are the classics, Santorini, Santorini barrel, Vinsanto, Nychteri, Assyrtiko, Athiri, and the red Mavrotragano.
Sigalas Winery exports wines to Germany, France, Belgium, Austria, the Netherlands, the UK, Cyprus, Switzerland, and Hong Kong.