a
a

AEGEAN ISLANDS

Complex of Islands

Many places in the world invoke the concept of “terroir”, but few can claim that nature shapes their wines as clearly as in the Aegean islands. The winds, rare indigenous varieties and the geological diversity of the soils — shaped by earthquakes and volcanic eruptions — contribute decisively to the production of some of the most distinctive and recognizable wines internationally. In the Aegean islands (excluding Crete), vineyards cover thousands of acres and are almost exclusively cultivated with local varieties. The proximity of the sea exerts a strong influence, especially in the coastal vineyards, while in the northern Aegean the white varieties Muscat Aspro and Muscat of Alexandria dominate. In the Cyclades and the Dodecanese, cultivation is mainly focused on Assyrtiko, Athiri, Monemvasia and the red Mandilaria, along with various other local varieties in smaller areas. Strong winds, demanding terrain and poor, almost barren soils with limited water resources, have led to the spread of the traditional cup as the main form of planting. Most vineyards remain manual, with terraces to avoid erosion and save rainwater. Among the islands of the southern Aegean, Santorini stands out for its volcanic vineyards, while viticulture is important on Paros and Rhodes. In the northern Aegean, Samos and Lemnos are world-famous for their sweet wines, which have a centuries-old tradition.