THE 
ISLAND

OF 
SANTORINI!

Seamless, memorable, and authentically local: Discover Santorini’s rich winemaking heritage with Wineways. Our small group tours offer personalized attention with fluent English-speaking guides.

ABOUT THE 
ISLAND

A Timeless terroir and winemaking legacy

Santorini, the jewel of the Aegean, is famed for its stunning caldera views, vibrant sunsets, and a winemaking tradition that has stood the test of time. Born from a cataclysmic volcanic eruption thousands of years ago, this island boasts a unique terroir that imparts an unmistakable character to its wines. The very earth of Santorini, composed of volcanic ash, pumice stone, and lava, is a testament to the island’s fiery origins. This fertile, mineral-rich soil has nurtured grapevines for centuries, giving rise to a viticultural heritage that dates back to the Minoan civilization. Archaeological discoveries at the ancient site of Akrotiri, a Minoan city buried by volcanic ash, have revealed evidence of wine production and trade, showcasing the importance of wine in Santorini’s early history.

The volcanic soil and unique microclimate

Santorini’s unique terroir is a product of its volcanic origins and climate. The soil is volcanic rock, porous, extremely poor in organic matter, and full of minerals. Strong, constant winds sweep the island from all directions, almost year-round. Rainfall is very rare, and the soil is too porous to hold much of the scarce water. Santorini is notably immune to Phylloxera, as its volcanic soils contain none of the clay necessary for the parasite to survive. As a result, many of the roots found on the vines in Santorini are centuries old.

Despite the challenging conditions, the island’s vines have adapted and thrived. The ingenious “kouloura” method of vine training, where the vines are woven into basket-like shapes close to the ground, is a testament to the resourcefulness of Santorini’s winemakers. This ancient practice, passed down through generations, protects the grapes from the harsh elements and maximizes water retention.

The Essence of Santorini in every sip

The volcanic soil, with its exceptional drainage and mineral content, allows the vines to delve deep into the earth, producing grapes with concentrated flavors and aromas. Santorini’s indigenous grape varieties, such as the celebrated Assyrtiko, have flourished in this unique environment, yielding wines with remarkable acidity, minerality, and a distinct saline note, a reflection of the island’s proximity to the sea. The love of the growers for their vines is rewarded when they finally taste the wine, this magical transformation of landscape into flavors, colors, and smells. You can taste the volcano, the sun, and the sea in each sip.”

ABOUT THE 
WINES

Santorini’s unique terroir has given rise to a rich tradition of winemaking, with the island renowned for its distinct indigenous grape varieties. While most famous for its white wines, Santorini also produces exceptional reds.

The island is primarily known for its white grape varieties:

Assyrtiko:

This is Santorini’s flagship white variety, typically comprising at least 85% of PDO Santorini wines, often blended with Athiri and/or Aidani. Assyrtiko wines are characterized by their bone-dry nature, high acidity, and minerality, with prominent flavors of lemon and stone fruits. Some winemakers choose to age Assyrtiko in oak to add complexity, showcasing the variety’s versatility.

Nykteri:

A traditional Santorini wine, Nykteri (“working the night away” in Greek) was historically made from grapes harvested at night to preserve freshness. While some producers still follow this practice, others also harvest during the day. Nykteri wines must contain at least 85% Assyrtiko, with Athiri and Aidani making up the rest. These wines are aged in oak for a minimum of three months and are defined by their dryness, high acidity, minerality, and flavors of citrus and stone fruits. Santorini also produces notable red wines, with growing interest in the following variety:

Mavrotragano:

This ancient red grape variety, indigenous to Santorini, almost faced extinction but has been revived thanks to the dedication of local winemakers. Mavrotragano thrives in the island’s volcanic, infertile soils. It produces wines with a deep red color, moderate acidity, and rich tannins. On the palate, Mavrotragano wines are typically full-bodied, exhibiting intense aromas of ripe red fruits and spices. Historically used to enhance the aroma and flavor of the island’s traditional sweet red wines, Mavrotragano’s potential as a single-varietal wine is now widely recognized, with increasing bottlings. Santorini also produces notable red wines, with growing interest in the following variety:

Mandilaria:

A red Greek grape that yields wines with a rich color. While often used in blends to enhance color, this variety can also produce wines with their own unique character and appeal.Santorini also produces notable red wines, with growing interest in the following variety:

Vinsanto:

An ancient winemaking tradition of Santorini, Vinsanto is a sweet dessert wine with PDO status, signifying its deep connection to the island’s history. Made from sun-dried grapes (Assyrtiko – at least 51%, Athiri, and Aidani), Vinsanto undergoes no chaptalization, relying solely on the grapes’ natural sugars and acids. The grapes are dried in the sun for 12-14 days, fermented, and then aged in oak barrels for a minimum of 24 months.

Wineways tours offer you the chance to explore the diverse and captivating world of Santorini wines, from the crisp whites to the characterful reds and the iconic Vinsanto.

”Discover the unique stories behind each variety and the terroir that makes these wines so special”