The 2023 growing season in Santorini was defined by mild winter temperatures, persistent drought and low rainfall of just 190 mm, well below the long-term average. Strong winds, hail in the south and two July heatwaves further reduced yields. Production declined sharply across the island, though fruit quality remained high in Oia, where Domaine Sigalas sources its grapes. Ripening was delayed, with harvest beginning in mid-August and concluding in early September.

Rigorous grape sorting was carried out by hand on a conveyor belt. Fermentation took place in a combination of open wooden vats (500 litres) and stainless steel tanks, with extended maceration under controlled temperatures. The wine was matured for 12 months in predominantly used 500-litre French oak barrels, with periodic lees stirring.