Domaine Sigalas

If Santo Wines and Venetsanos are about the view, Domaine Sigalas is about the vineyard. The estate lies in the flat, wind-swept plain below Oia in the north of the island, surrounded by the low basket-trained vines that define Santorini viticulture. It was founded by Paris Sigalas, a mathematician turned winemaker, who became one of the leading figures in the modern revival of Santorini wine, and the winery has since built an international reputation for its Assyrtiko, from fresh, mineral entry-level bottles to single-vineyard wines and age-worthy barrel-fermented styles, alongside Nykteri, rare red varieties such as Mavrotragano, and the sweet Vinsanto. A visit here feels like visiting a working wine farm. According to the estate's own visitor page, guests sit on a patio with sunny and shaded tables overlooking the vineyards, where the staff pair the wines with traditional Santorini and Cycladic dishes from a menu created by the estate's chef. You can also take a guided tour of the vineyards and winery to see how the vines are trained, how the harvest works and how the wines are made, and the outdoor spaces host organised wine experiences and events. Visits are booked ahead rather than walk-in, which keeps the atmosphere relaxed even in high season. For serious wine lovers it is one of the essential stops on the island, and it is easy to fit into a day in Oia: the estate is a short drive or taxi ride from the village, and an afternoon tasting among the vines makes a calm prelude to the sunset crowds. It is less of a spectacle than the caldera wineries, and that is its strength. You come away understanding why Santorini Assyrtiko is now poured in serious restaurants all over the world.

Planning a visit: book through the estate's website or by email, choosing between a straightforward wine tasting, a food-pairing session or a fuller experience with the guided vineyard tour. The food pairings use local produce, so tell the team about allergies or dietary needs when you book. Prices sit in the middle to upper range for Santorini tastings, reflecting the quality of the wines; if you want to buy bottles to take home, the estate can advise on packing for flights. Expect to spend between one and two hours.

When to go: the estate works on a seasonal calendar like most island businesses, opening to visitors through the warmer months and closing or reducing visits in winter, so check before you plan a trip between November and March. Harvest time in late summer is especially atmospheric, though also the busiest period for the winemakers. Late afternoon tastings are lovely in the golden light, and you can still be in Oia for sunset, though in peak season you should allow time for traffic and parking near the village.

Getting there and combining it: the winery is in the Baxes area of the northern plain, a short drive below Oia and close to the road towards Finikia. Taxis and island tours reach it easily; driving is fine but, as always on Santorini, choose a designated driver. A rewarding wine day runs north to south: Domaine Sigalas for the vineyard and the most refined Assyrtiko, the Wine Museum in Vothonas for the history, and Venetsanos or Santo Wines for a caldera sunset. If you only want one tasting and care most about the wine, make it this one. And if the estate is closed when you visit, look for its bottles on restaurant wine lists around the island, where they are among the most reliable choices.