PDO SANTORINI

 Santorini is one of the most historic wine-making places in the world.
We are talking about vineyards that begin their cultivation in prehistoric times
over 3,500 years ago! This means thatthe tradition of viticulture and
winemaking on the island has deep roots and enormous cultural significance.
The eruption of the volcano around 1,650 BC
destroyed the prehistoric vineyard, but nature worked wonders — over the
centuries, the volcanic soil allowed the creation of a unique terroir that is almost
invincible, as the soil was never attacked by phylloxera. This gives the vineyards of
Santorini a rare advantage: the wine is produced from autochthonous plants,
without the need for rootstocks.

Climate and Soil — The Hidden Protagonist

The Mediterranean climate with intense sunshine and strong northerly winds (meltemia)
creates a challenge for the vines, but also the ideal condition for the concentration
of intense aromas and high acidity in the grapes. The winds act as natural ventilation,
reducing the concentration of moisture and preventing the growth of fungi and
diseases. The night dews and sea fogs that rise from the caldera contribute to the
moisture that the vines need, even though the summer months are dry. The volcanic
soil — with basalt, pumice, ash, etc. — is poor in nutrients, but rich in minerals,
giving the wines an intense minerality and a unique flavor that is difficult to find
elsewhere.

Vine Morphology

The Secret to Withstanding Wind and Sun The “kouloura” (or “basket”) technique, where the vines form small baskets around the grapes, is a clever and traditional way of protecting them from strong winds and the hot sun. This keeps the grapes cool and prevents them from “burning”, while at the
same time maintaining humidity around the bunches. The “kouloura”, in the form of
a low cup, is a variation of this technique and also helps to protect the grapes.

Wine Styles – What to Expect in Your Glass

Dry wines: They have a strong minerality — that “salty” feel reminiscent of the
sea, a result of the volcanic soil and the unique climate. They are wines with high
acidity, which gives freshness and long life in the bottle. They may also show aromas
of citrus, fruit, herbs and spices. Many of these are aged on lees or in oak barrels,
adding a creamy texture and complexity.

The label “Nykhteri” means that the wine
has at least 13.5% alcohol and has spent at least 3 months in an oak barrel, which
gives it a richer body and mature aromas.

Sweet wines – “Vinsanto”: They are considered the world’s top dessert wines.
Here Assyrtiko also plays a large role (at least 51%), with the addition of Aidani,
Athiri and smaller amounts of rarer varieties (Gaidouria, Katsano, etc.), 
grapes are left to dry in the sun, dehydrate, and acquire intense sweetness and
concentrated aromas. Aging in oak barrels for at least 2 years gives them a deep
amber color and complex aromas of honey, caramel, dried fruit, nuts and spices.
They are sweet but balanced by the high
acidity that is maintained despite the sweetness. Overall: Santorini is a vineyard that
is a monument to nature and human adaptability. The particularity of the soil,
climate and viticultural techniques create wines with unique minerality, balance and
durability over time.They are wines that tell a story of thousands of years, but at the
same time are modern, vibrant and dynamic.