Akulumbο takes its name from the local Santorini word for Kolumbo, the active underwater volcano lying just off the island’s northeastern tip. It is a name that carries weight: elemental, ancient, and charged with the same intensity the wine delivers in the glass.

Crafted by Paris Sigalas from 100% Assyrtiko, Akulumbο is made in the traditional Nykteri style using overripe fruit harvested almost a full month after the regular Santorini harvest. The vines are old, ungrafted, and basket-trained. Over 60 years rooted in volcanic soils, shaped by extreme winds and a punishing dry climate.

The wine ferments and ages sur lie in a 1,600-litre clay amphora for 24 months. The result is an extreme, full-bodied expression of Santorini Assyrtiko. Rich in body, high in natural alcohol, long in finish, and clean volcanic in character.

On the nose, intense and seductive: ripe peach, candied citrus, and the bright lemony straw signature that defines Assyrtiko. On the palate, saline and mineral richness is balanced by vivid acidity, leading into a finish of rare length and depth.

Akulumbο is Santorini pushed to its limit; silky and ripe, yet dry and precise.