WINE-PRODUCING REGIONS | SANTORINI

SANTORINI

In Santorini, vineyards are mainly located in the southern and southwestern part of the island, on volcanic soils such as Theraean earth, lava and pumice, with a sandy composition, very low water capacity and almost non-existent organic matter. This rare geology also explains the absence of phylloxera from the local vineyard. Assyrtiko dominates the white wines, while the aromatic Aidani is second in importance. The very low fertility of the soil, especially the low potassium levels, seem to enhance the high acidity of Assyrtiko grapes during their ripening. The climate is dry, with annual rainfall around 350mm and minimal rain in summer, while the proximity to the sea and the constant humid winds limit daytime temperatures during the hot months. To protect the grapes from the wind and intense sunlight, local winegrowers shape the vines into the traditional “basket” or “couloura” shape. Average yields per hectare remain limited, around 300–350 kg per hectare, while the harvest usually begins in the first ten days of August. The Pyrgos region, located at an altitude of 350 m, ripens later and produces grapes with a particularly intense aromatic character.