Santorini (wine)

Santorini wine is a protected designation of origin (PDO) for wines produced on the island of Santorini in Greece, part of the Cyclades archipelago. The island's unique volcanic soil, arid climate, and ancient viticultural practices contribute to the distinctive character of these wines.

Grape Varieties: The primary grape variety used in Santorini wine is Assyrtiko, a white grape known for its high acidity, minerality, and citrus fruit aromas. Other permitted grape varieties include Athiri and Aidani, typically used in smaller proportions to add complexity.

Wine Styles: Santorini PDO wines are typically dry white wines. They are known for their crisp acidity, pronounced minerality, and flavors of lemon, grapefruit, and volcanic rock. Some producers are also experimenting with barrel fermentation and aging, resulting in richer, more complex wines. Vinsanto, a traditional sweet wine made from sun-dried grapes, is also produced on Santorini and enjoys its own PDO.

Viticulture: Santorini's volcanic soil is poor in organic matter but rich in minerals. The island's arid climate necessitates unique viticultural techniques, such as the "kouloura" or "basket vine" method, where vines are trained in a circular shape close to the ground to protect them from strong winds and retain moisture. Old, ungrafted vines are common on Santorini, contributing to the wine's intensity and complexity.

Regulations: The Santorini PDO specifies the geographic area of production, permitted grape varieties, viticultural practices, winemaking techniques, and minimum alcohol content. These regulations are designed to ensure the quality and authenticity of Santorini wines.

Significance: Santorini wines are highly regarded for their distinctive terroir and are considered among the finest white wines in Greece. They are often paired with seafood, Mediterranean cuisine, and salads. The wines represent a significant part of the island's cultural heritage and economy.