OENO P — Santorini in its purest form.
On the volcanic slopes of Santorini , in the historic Baxedes Oia zone.Founded by Paris Sigalas , this boutique project is built on one principle: respect the vineyard, intervene less, express more. This is Mediterranean heritage without compromise.
Ancient, pre-phylloxera vines. The traditional kouloura basket training system. Volcanic soils shaped by lava and sea winds. Blinding sunlight balanced by Aegean salinity. Everything here speaks of a unique place. Production is intentionally small. Around 20,000 bottles. Precision over volume. Identity over scale.
The focus is Assyrtiko, Santorini’s flagship variety. Structured, saline, mineral, and built for aging. Fermentation takes place in clay amphorae (pitharia), allowing gentle micro-oxygenation and textural depth without masking terroir. Native yeasts. Extended lees contact. No unnecessary filtration.
The wines:
• Tria Ampelia — three old vineyards, over 60 years of age. Layered, tense, long.
• Pithari single-vineyard expressions — micro-terroir in liquid form.
• Akulumbo — late-harvest Assyrtiko, powerful and concentrated, yet precise.
• SIMA — a blend of Assyrtiko, Athiri, and Aidani, showcasing Cycladic diversity.
This is not commercial Santorini. It is intellectual Santorini. Structured. Mineral. Gastronomic.
OENO P proves that Mediterranean tradition is not nostalgia. It is methodology. It is discipline. It is cultural wealth expressed through wine.
Gourmet Pairings — structured for fine dining:
• Gillardeau oysters with cucumber granita and finger lime
• Langoustine carpaccio, citrus oil, and fennel pollen
• Lobster medallions with beurre blanc and bottarga dust
• Sea bass crudo with yuzu kosho and olive oil emulsion
• Scallops, cauliflower purée, brown butter, and toasted hazelnut
• Turbot on the bone with Champagne sabayon
• Aged sheep’s milk graviera with thyme honey and toasted almonds
For Akulumbo, with its deeper concentration:
• Butter-poached lobster with saffron risotto
• Monkfish with shellfish bisque reduction
•Free-range chicken
Wine is heritage. Wine is identity. Wine is value.
