Estate Argyros was founded in 1903 in Episkopi Gonia, on the southeastern slope of Santorini, though the family had been growing vines and selling wine on the island for generations before that. Each generation added land: Matthew Argyros tripled the vineyard after 1950, and his son Yiannis, who took over in 1974, expanded it again while proving that dry assyrtiko could age and that Vinsanto belonged among the great sweet wines of the world. Today Yiannis's son Matthew, the fourth generation, runs the estate from a gravity-fed winery completed in 2015 and farms more than 120 hectares, the largest private vineyard holding on the island. The vines are ungrafted, since phylloxera has never survived in Santorini's clay-free volcanic ash, and they are trained low in the traditional kouloura basket that shields the fruit from the Aegean wind. Average vine age exceeds 70 years, and the oldest parcels pass 200.

Cuvée Monsignori comes from a single vineyard directly below the winery in Episkopi, a site the family has farmed for more than 200 years and one named for the Venetian "Mon Signor" who once held the land. Most of the vines here are roughly 220 years old and give minute yields. The fruit is fermented cool in stainless steel, partly with indigenous yeasts, and rests on its fine lees in tank for close to a year before bottling. There is no oak anywhere in the process.

Caper leaf, citrus blossom, thyme, and wild sage lead, then give way to crushed stone and volcanic ash. The palate is lime-sharp and tightly coiled, with acidity that stays electric on the second day and a finish that is all salt and smoke. The Wine Advocate gave the 2022 95 points and noted it will benefit from bottle time, which matches the estate's own guidance of about four years. Drink from 2026 through 2036.