Pithari 11 belongs to the amphora series of Tria Ampelia — a collection where each clay vessel is vinified separately, bottling a distinct micro-expression of old-vine, ungrafted Assyrtiko from a single Santorini vineyard.

The fruit comes from a single vineyard in Fira, farmed on volcanic soils with vines over 60 years old, basket-trained and harvested by hand. This amphora also contributes to the Tria Ampelia blend each year,  but when Paris Sigalas finds a vessel that speaks more clearly than the rest, it is set aside and bottled on its own.

For 2022, that vessel is Pithari No. 11.

Fermented with native yeasts in a clay amphorae of 1,600 liters, the wine sees no oak, no fining, and no filtration. Extended lees aging of 18 months builds depth and texture while preserving the tension and salinity intrinsic to Assyrtiko from volcanic Santorini.

Pithari 11 is selected for its richness of body, a whisper of residual sugar, and a softness that sets it apart from the rest of the series. It represents a bolder, more unconventional side of Santorini — transparent in origin, honest in craft, and bottled in limited quantities for those who seek Assyrtiko in its most unguarded form.