Sampling the wine routes of Santorini

When it comes to Old World wines, Santorini makes a special case for attention. Wine-making can be traced here to before the eruption of its legendary volcano, more than 3,000 years ago. So when you set out to explore the island’s wineries and vineyards, you do so in the knowledge that its viticulture roots run very deep.

Deeper even than the time of the phylloxera insect that decimated European vine roots in the late 19th century, but didn’t affect Santorini’s vines because they were protected by the volcanic soil.

More than 50 grape varieties grow here – most famously Assyrtiko (producing the crisp whites that have propelled Santorini to wine-producing renown and attracted multiple awards). And you’ll enjoy getting to know the PDO-awarded sweet dessert wine Vinsanto, made with sun-dried grapes and served as a liqueur.

Amphorae and wine-making equipment have been found at the Prehistoric settlement of Akrotiri but, beyond grape varieties and history, the story of Santorini’s wineries is about the characters who run them and their traditions.

The pruning system that curls vines into kouloures (baskets), protecting them from winds and intense sunlight and allowing them to absorb more water, is characteristic of many vineyards. And subterranean arched cellars, known as kanaves, are part of the architecture of many wineries.

From the wineries and cellars to wine-tasting accompanied by local cheese and cold cuts, this is where Santorini has chosen to bottle much of its authenticity. So much so that when you’re home and pop the cork on one of the bottles you’ve brought back with you, you’ll be taken right back to the vines and the people who produced them.