Oeno P
OENO Π is a Greek winery founded by the famous vigneron Paris Sigalas, who was already the owner of Domaine Sigalas in Santorini. The new project was born from the desire to recover and restore the old family winery, which is located directly overlooking the sea, just a few meters from the beach, in Baxedes-Oia. It is a true Boutique Winery aimed at a production of only 20,000 high-end bottles per year, made in an artisanal way. The philosophy of uncompromising quality involves all aspects of the winery. Only small, particularly suited parcels have been selected, which have always given exceptional results, and dedicated winery equipment has been used specifically for the project. Each vineyard is vinified in a single terracotta container to preserve its unique character.
In Santorini, the vine has an ancient history. It is estimated that viticulture was already practiced on the island three thousand years ago. After the terrible eruption of 1620 BC, which submerged much of the ancient island, the few emerged lands were covered by lapilli, pumice, and volcanic ash to a thickness of about 40 meters. Only in 1200 BC did Santorini repopulate, and viticulture also came back to life. The particular nature of the soil has protected Santorini from phylloxera, and today there are many centennial vines still planted on their own roots. A viticulture that has preserved an ancient face even regarding pruning techniques. The vines are grown on the ground, with the shoots gathered to form a sort of basket, which protects the bunches from the sun and from the Melteni, the strong wind that blows from the northern quadrants during the summer months.
The old family winery has been equipped with terracotta containers of 750 and 1600 liters, so that each dolium corresponds to a single vineyard. A parcel management method that Sigalas began to use in 2025 with the project “Seven Villages”, with separate vinifications of the Assyrtiko coming from the different villages of the island. The bunches are pressed with a vertical press, the same as those used in Champagne, to extract only the free-run juice. The wine Tria Ampelia is made from grapes from three vineyards, which are over 60 years old. The vinification and aging in terracotta give the wine an authentic character and also a remarkable aging potential.
OENO Π is a Greek winery founded by the famous vigneron Paris Sigalas, who was already the owner of Domaine Sigalas in Santorini. The new project was born from the desire to recover and restore the old family winery, which is located directly overlooking the sea, just a few meters from the beach, in Baxedes-Oia. It is a true Boutique Winery aimed at a production of only 20,000 high-end bottles per year, made in an artisanal way. The philosophy of uncompromising quality involves all aspects of the winery. Only small, particularly suited parcels have been selected, which have always given exceptional results, and dedicated winery equipment has been used specifically for the project. Each vineyard is vinified in a single terracotta container to preserve its unique character.
In Santorini, the vine has an ancient history. It is estimated that viticulture was already practiced on the island three thousand years ago. After the terrible eruption of 1620 BC, which submerged much of the ancient island, the few emerged lands were covered by lapilli, pumice, and volcanic ash to a thickness of about 40 meters. Only in 1200 BC did Santorini repopulate, and viticulture also came back to life. The particular nature of the soil has protected Santorini from phylloxera, and today there are many centennial vines still planted on their own roots. A viticulture that has preserved an ancient face even regarding pruning techniques. The vines are grown on the ground, with the shoots gathered to form a sort of basket, which protects the bunches from the sun and from the Melteni, the strong wind that blows from the northern quadrants during the summer months.
The old family winery has been equipped with terracotta containers of 750 and 1600 liters, so that each dolium corresponds to a single vineyard. A parcel management method that Sigalas began to use in 2025 with the project “Seven Villages”, with separate vinifications of the Assyrtiko coming from the different villages of the island. The bunches are pressed with a vertical press, the same as those used in Champagne, to extract only the free-run juice. The wine Tria Ampelia is made from grapes from three vineyards, which are over 60 years old. The vinification and aging in terracotta give the wine an authentic character and also a remarkable aging potential.
