The island of Santorini is most famously known for its indigenous white grape varieties Assyrtiko, Athiri and Aidani, though some wines made from international varieties and also from indigenous red grapes such as Mandilaria and Mavrotragano can be found. About 1,200 hectares of land are under vine, however, there is a constant struggle with Santorini’s tourism industry that puts this small number at risk of decreasing even further.

Assyrtiko is the island’s flagship grape. It’s a high acid grape full of citrus and mineral nuances. It can be enjoyed on its own or with grilled fish and meats. The grape is often referred to as a “white grape in red’s clothing,” due to the full-bodied wines it produces with an average of 13.5% abv.

Santorini is immune to phylloxera as its volcanic soils contain none of the clay that is necessary for parasite to survive. As a result, many of the roots found on the vines on Santorini are centuries old. The grape growers of Santorini use a unique bush-training system, known as koulara, to grow the grapes. As the vines grow, they are woven into baskets with the grapes facing toward the inside of the ring. The vine’s leaves and vine provide protection for the grapes from harsh winds and sunlight. The koulara are often grown haphazardly on small plots of land and can be mistaken for wild bushes by unknowing passers-by. Grape varieties are frequently grown together and the growers are often unaware which grapes are which until harvest which takes place in mid-August.

At the age of 75 a vine is generally woven into many layers and it may be unable to provide proper nutrients and high enough yields to keep in production. As a result, it is clipped at its roots and a new vine is connected to the rootstock. It is important to keep the roots healthy and in use as their old age has allowed them to grow deep into the calcareous soils, extracting any moisture that may be available.

Santorini classified wines: Santorini, Nykteri and Vinsanto