Santorini, a Greek island in the Aegean Sea, is globally recognized for its distinctive viticulture and renowned white wines. The island’s wine production is strongly influenced by its volcanic soils, dry climate, and the persistent Meltemi winds, which pose unique challenges and opportunities for Santorini’s vine growers.
Santorini’s vineyards are dominated by the indigenous Assyrtiko grape, known for its resistance to drought and ability to maintain high acidity levels, even in the island’s arid climate. The wines produced from Assyrtiko in Santorini are acclaimed for their mineral character, intensity, and notable acidity, often presenting aromas and flavors of citrus and stone fruits.
The island’s unique vine training system, known as “kouloura,” involves shaping the vines into low basket-like circles to protect the grapes from the strong winds and intense sun while capturing moisture from sea fog and night dew.
Santorini’s viticulture also includes other native varieties like Athiri and Aidani for whites, and Mandilaria and Mavrotragano for reds. Additionally, the island is known for Vinsanto, a sweet, sun-dried grape wine with a PDO status, aged for many years in oak barrels.
The combination of the island’s unique terroir, historic vineyards, and winemaking tradition contributes to Santorini’s standing as a premier wine-producing region of Greece.