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Santorini

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AssyrtikoAidaniAthiri

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Volcanic islands and basket-trained vines

  • Origin: Santorini PDO covers the island group of Thira and Thirasia in the southern Cyclades.
  • Ground: Volcanic deposits include ash and pumice; soils, exposure and vine age differ between sites.
  • Kouloura: Kouloura is a low, basket-like form of vine training. It shelters fruit from strong winds and exposure.

Dry Santorini: Assyrtiko and texture

  • Blend: At least 85% Assyrtiko; Aidani and Athiri may make up the balance.
  • Style: Acidity and substantial texture can coexist. Tank, oak and ageing with lees, the settled yeast after fermentation, give different expressions.

Vinsanto: sweetness from dried grapes

  • Identity: Vinsanto is a traditional sweet wine within Santorini PDO, made from dried grapes. Assyrtiko leads the blend.
  • How concentration happens: Sun drying removes water before fermentation and concentrates the grape juice. The drying period varies between producers.
  • Oxidative ageing: Vinsanto spends at least 24 months ageing in oak with exposure to oxygen; producers may mature it much longer.
  • Sweetness: Dried-fruit, nut, honey and caramel notes are useful tendencies, supported by acidity.
  • Fortification: The PDO includes naturally sweet wines and a fortified dried-grape category, in which alcohol is added.

Pairing and service

  • Dry wines: Grilled fish, seafood or richer dishes can work according to texture, oak and maturity.
  • Sweet wines: Try nut or dried-fruit desserts with Vinsanto; judge sweetness and intensity against the dish.
  • Italian Vin Santo: Greek Vinsanto belongs to Santorini PDO. Italian Vin Santo is a separate family with its own origins and rules. Some Italian producers also write Vinsanto as one word: the country and appellation distinguish them.