Tria Ampelia is the first label of Paris Sigalas' new winery: Oeno P. Mr. Sigalas sourced the grapes for this Assyrtijo from three 60 plus years old Santorini vineyards. The wine was fermented and matured sur lie for 16 months in 750 liter and 1600 liter amphoras and was not filtered when bottled. This complex, crisp white has great potential for aging.
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