Σαντορίνη (Santorini)

Styles

Principal grape varieties

Terroir

• Volcanic sandy soil (pumice, ash, scoria; 93–97% sand) with a calcareous–schistose subsoil.
• Mediterranean climate: annual rainfall 250–370 mm, temperatures 14–23°C; summer drought is offset by nocturnal maritime humidity.
• The summer μελτέμια (northerly winds) prevent moisture accumulation on the grape clusters, creating a distinctive microclimate.
• Approximately 12,000 stremma of vineyards ranging from sea level to 300 m altitude, planted on terraces (πεζούλες) along steep slopes.

• The name Vinsanto is attributed to the Venetian rulers (12th century) as 'vino di Santorini'; the first written record dates to 1729.
• Vinsanto is produced from semi-sun-dried grapes (7–12 days of drying), with a minimum of 51% Ασύρτικο, and aged for at least 24 months in oak barrels. (via Wikipedia · CC BY-SA 4.0)

• An aged dry white: deep yellow to golden in colour with orange highlights; aromas of honeycomb, quince preserve, roasted almonds, cumin, and dried fig.
• Vinsanto: rich and velvety on the palate, with acidity that balances the sweetness; aromas of honey, raisins, chocolate, and dried fig intensify with ageing in oak barrels for ≥24 months.

• Volcanic sandy soil (pumice, ash, scoria) → reduced potassium uptake → elevated tartaric acid acidity in the wines.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-GR-A1065
• Official trade body site — Union of Santorini Cooperatives — Santo Wines