It comes as no surprise that Santorini is famed for its excellent wines: with minimal rainfall, volcanic soil and abundant sunshine year-round, it has the perfect earth for growing some of Europe’s finest grapes.
Winemaking on the island flourished in ancient Greek and Roman times but actually became an established practice during the Venetian rule in the Medieval era.
The island’s fertile volcanic soil makes the vines immune to the phylloxera pest and other blights; Santorini in fact has some of the region’s most naturally resilient vines with roots that run deep, in some cases reaching back to centuries ago.
Wines are made from the indigenous (by now world renown) Assyrtiko, Athiri and Aidani white grapes. The Santorini, Nykteri and Vinsanto are three indigenous wines that offer their own particular delights.
Sweet, golden, port-like Vinsanto is made according to an ancient winemaking tradition that was used throughout ancient Italy and the Mediterranean and perfected on the island. Its very name came from the island: Vin Santo or Wine from Santo(rini), which was exported throughout the region via the boats of the Venetians, who labelled it accordingly. It is especially delicious sipped on the rocks with a slice of lemon.
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