Σαντορίνη (Santorini)

Greece · PDO · Νησιά Αιγαίου

Styles

Natural factors

The soils of Santorini are sandy, with a very low clay content, composed mainly of Tertiary deposits of Santorinian earth, pumice, and lava, enriched with magnesium, calcium, and iron.
The volcanic soil, with a sand content of 93–97% and minimal clay, prevents the spread of phylloxera, allowing the vines to remain ungrafted.
The subsoil is of limestone and schist origin and was covered by successive layers of ash, lava, pumice, and cinders during repeated volcanic eruptions.
The typical Mediterranean climate, with mean annual rainfall of 250–370 mm, is combined with summer Meltemi winds that prevent the build-up of humidity during the day, while nocturnal sea fogs rise from the Santorini caldera and replenish the vines' water needs.

Human factors

The earliest written reference to the name Vinsanto dates to 1729, when sea captains mentioned in a letter to the Catholic Bishop of the island that pirates had raided two Santorinian vessels and taken barrels of Vinsanto.
After harvest, the grapes destined for Vinsanto are spread in the sun for 7 to 12 days to dehydrate; a slow fermentation follows, which stops prematurely due to the high sugar content, and the wine then matures in oak barrels for at least 24 months.

Product characteristics

The aged dry white wine develops an intense yellow to golden colour with orange highlights, while its aromatic profile features mainly honey, apple-like fruit such as sweet quince, tree nuts such as roasted almonds and hazelnuts, spices, herbal aromas, and dried fig.
Vinsanto develops a nose with notes of spice, honey, raisins, chocolate, coffee, sour cherry, dried plum, and fig, while on the palate it is characterised by a full body with remarkable acidity that balances the sweetness, and a velvety finish that is enhanced by ageing in oak barrels for at least 24 months.

Terroir / wine link

The sandy soils of Santorini — a mixture of pumice, ash, and volcanic cinders with minimal clay — are unable to neutralise tartaric acid, resulting in the elevated acidity that is characteristic of Santorini wines.

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