Santorini, a small volcanic island in the Aegean, is renowned for its centuries-old viticulture and distinctive wines. It is best known for crisp, mineral-rich dry white wines and the sweet Vinsanto dessert wine, made primarily from the indigenous Assyrtiko grape, with smaller contributions from native white varieties Aidani and Athiri. Viticulture on Santorini dates back over 3,000 years—excavations at the Bronze Age site of Akrotiri revealed evidence of ancient vine cultivation and winemaking. The island’s harsh terroir of porous volcanic soils, minimal rainfall, and fierce winds has led to unique practices: vines are trained low to the ground in basket-shaped coils (kouloura) to shield grapes from wind and sun while capturing moisture, and the soil’s lack of clay means phylloxera never took hold, allowing many ungrafted vines to survive for centuries. These factors yield low-yield but intensely flavoured wines with naturally high acidity and pronounced mineral character, epitomising the Santorini wine style.
