Σαντορίνη (Santorini)

Styles

Principal grape varieties

Terroir

• The vineyards of the production zone cover approximately 1,200 hectares, rising gently from the sea in terraced formations to an altitude of 300 metres.
• The climate is typically Mediterranean, with intense sunshine, hot and dry summers, and mild winters; mean annual maximum temperature is 23 °C and minimum 14 °C, while annual rainfall ranges between 250 and 370 mm.
• The soils of Santorini consist of Tertiary deposits of Thiran earth, pumice, and lava; they are sandy with very low clay content and poor in organic matter, with no calcium carbonate except in a small area around Profitis Ilias.
• During the summer months the island is swept by the northern winds known as the Meltemi, which prevent the accumulation of moisture on the grape clusters during the day, while at night the volcanic soil absorbs atmospheric humidity, creating relatively moist conditions.

• The Venetian conquerors of the island in the 12th century renamed this wine, rendering the expression 'wine of Santorini' in Latin terms as vino santo, and subsequently Vinsanto.
• The first recorded mention of the term Vinsanto dates to 1729, when, in a letter to the island's Catholic Bishop, sea captains wrote that a pirate ship had raided two Santorinian boats and seized ten barrels of wine and five barrels of Vinsanto.
• To form the traditional basket-trained vine shape known as the koulouri, experienced Santorini vine-growers weave the canes together into a large wreath-like form resembling a natural basket that rests directly on the island's volcanic soil.
• Under the applicable regulations, the grapes used to produce Vinsanto must consist of at least 51% Assyrtiko, with the remainder being Aidani and Athiri or other white grape varieties traditionally cultivated on Thira and Thirasia.

• The Aged White Dry Wine displays an intense yellow to golden colour with orange highlights, and aromatic characteristics including honeycomb, sweet quince, and spoon sweets.
• In the Aged White Dry Wine, notes of tree nuts such as roasted almonds and hazelnuts are present, often accompanied by spices such as cumin and coriander, herbal aromas including orris root, thyme, sage, and chamomile, as well as dried fig; in more aged expressions, a buttery quality is also perceived on the palate.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Greece

Sources

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