Santorini

Santorini is a Greek island in the southern Aegean Sea, known for distinctive wines made in a dry, windy volcanic environment. The island’s most important grape is Assyrtiko, which produces dry white wines with high acidity, citrus, saline and mineral character. The traditional vine-training method, called kouloura, shapes the vines into low baskets close to the ground to protect grapes from strong winds and intense sun.

Soils and growing conditions

Santorini’s volcanic soils include ash, pumice and lava-derived material. The island has very low rainfall and strong winds, so vines are often trained close to the ground and grown as bush vines in basket shapes. Many old vines are ungrafted, in part because the island’s sandy volcanic soils have limited the spread of phylloxera. Vine age, site and water availability all influence yields and style.

Principal grape varieties

• Assyrtiko: the signature variety, producing dry, high-acid whites with citrus, stone fruit and saline notes.
• Aidani: a more aromatic white variety, sometimes blended with Assyrtiko.
• Athiri: another local white grape, used in blends and regional wines.
• Mavrotragano: a distinctive red variety used for structured, often age-worthy red wines.

Wine styles and food pairing

Santorini Assyrtiko is often dry, crisp and mineral, with enough acidity to complement seafood, grilled fish, shellfish, octopus and salty cheeses. Vinsanto is a naturally sweet wine made from sun-dried grapes and can pair with nut-based desserts, dried fruit and selected cheeses.

Example: serve a dry Santorini Assyrtiko with grilled octopus, oysters or simply prepared white fish; pair Vinsanto with almond pastries or aged cheese.

Chef’s note: Santorini wines are not all dry whites. Distinguish dry Assyrtiko from sweet Vinsanto and check the blend and producer.