Tria Ampelia is the signature wine of Oeno P, the first label created by Paris Sigalas for his new Santorini winery. It comes from three old-vine Assyrtiko vineyards, all planted on the island’s volcanic terraces, each contributing a different facet of Santorini’s mineral identity. The fruit is hand-selected from ungrafted, basket-trained vines that have adapted over centuries to wind, drought and ash-rich soils.

The winemaking follows the precise, non-interventionist approach that defines Oeno P. Fermentation takes place in stainless steel, with the goal of preserving purity, salinity and tension. The wine gains its depth from extended lees aging without the use of new oak. Every part of the process is designed to let the vineyards speak, a philosophy Sigalas has championed for decades.

Tria Ampelia has already been recognised as a benchmark Santorini Assyrtiko, receiving some of the highest critical scores ever awarded to a Greek white. Decanter, Wine Advocate and Jancis Robinson consistently highlight its combination of volcanic minerality, saline precision and age-worthy structure. Production remains very limited, and demand is driven by collectors and sommeliers who follow Sigalas’s work closely.

A pure expression of Santorini. Three vineyards, one vision, crafted with absolute clarity.