The volcanic footprint of the Santorinian vineyard
Santorini is a living geological archive, where the volcanic land, wind, and light collaborate to create one of the most distinctive wine landscapes in the Mediterranean. The vineyard here is among the oldest in Europe. Protected for centuries from phylloxera thanks to the volcanic substrate, it is still cultivated using the traditional method of the kouloura (basket-shaped vine), a skilful weaving of the vines designed to protect the grapes from strong winds.
The result is wines with exceptional purity and minerality: The famous Assyrtiko is crisp and bright. Nychteri is strong and aged in barrels and holds on to the imprint of the night harvest. Vinsanto is a sweet treasure of a wine made from sun-dried grapes that imbue it with a deep amber colour. Athiri is fresh and vibrant and is distinguished by aromas of white and yellow fruits. Aidani stands out for mineral hints and floral aromas. Mandilaria has a deep dark colour, untameable tannins, and aromas of ripe fruit. Mavrotragano requires demanding processing and bears aromas of coffee, tobacco, and red fruits.
The island’s wineries are scattered from Megalochori and Pyrgos to Exo Gonia and Oia. Some are housed in restored yposkafa (dugout village homes), others in modern spaces with a view of the caldera. The ones that accept visitors allow you to see the production process first-hand, tour cellars dug into the earth, and taste wines that are made nowhere else in the world. Many of the wineries offer wine tastings, vineyard tours, and wine pairings with local products.
The wine tradition of Santorini is inextricably linked to daily life on the island: the vineyards carve their way through the landscape, the harvests in August are an entire ritual, and many families continue to produce their own wine in the cellars of their homes.
Viticultural areas (indicative): Megalochori, Pyrgos, Exo Gonia, Vothonas, Oia.
Main varieties: Assyrtiko, Athiri, Aidani (whites), Mandilaria, Mavrotragano (reds).
Wine types: Assyrtiko PDO Santorini, Nychteri PDO, Vinsanto PDO.
The result is wines with exceptional purity and minerality: The famous Assyrtiko is crisp and bright. Nychteri is strong and aged in barrels and holds on to the imprint of the night harvest. Vinsanto is a sweet treasure of a wine made from sun-dried grapes that imbue it with a deep amber colour. Athiri is fresh and vibrant and is distinguished by aromas of white and yellow fruits. Aidani stands out for mineral hints and floral aromas. Mandilaria has a deep dark colour, untameable tannins, and aromas of ripe fruit. Mavrotragano requires demanding processing and bears aromas of coffee, tobacco, and red fruits.
The island’s wineries are scattered from Megalochori and Pyrgos to Exo Gonia and Oia. Some are housed in restored yposkafa (dugout village homes), others in modern spaces with a view of the caldera. The ones that accept visitors allow you to see the production process first-hand, tour cellars dug into the earth, and taste wines that are made nowhere else in the world. Many of the wineries offer wine tastings, vineyard tours, and wine pairings with local products.
The wine tradition of Santorini is inextricably linked to daily life on the island: the vineyards carve their way through the landscape, the harvests in August are an entire ritual, and many families continue to produce their own wine in the cellars of their homes.
Viticultural areas (indicative): Megalochori, Pyrgos, Exo Gonia, Vothonas, Oia.
Main varieties: Assyrtiko, Athiri, Aidani (whites), Mandilaria, Mavrotragano (reds).
Wine types: Assyrtiko PDO Santorini, Nychteri PDO, Vinsanto PDO.
