The Protected Designation of Origin zone includes the island of Santorini and its "little sibling," Thirasia, as well as parts of the island of Stroggylos, which was separated by the volcanic eruption. The history of viticulture and winemaking in the area dates back thousands of years, as it has been one of the activities of the island's inhabitants for over 3,500 years.
The majority of the cultivated land is dominated by the unique variety Assyrtiko, while the PDO wines of the region also include the varieties Athiri and Aidani for dry wines, and for sweet wines, the varieties Gaidouria, Katsano, Muscat white, Monemvasia, Platanus, Potamissi, and the reddish Roditis.
The vineyards have significantly shrunk in recent decades due to the intense tourism development on the island of Santorini, covering approximately 13,000 acres. They extend from sea level up to 300 meters in altitude, arranged in terraces.
The climate is typically Mediterranean, characterized by dry, hot summers, very low rainfall, and strong winds, which, when blowing in the spring during the fruit set period, significantly affect yields. This is the main reason for the unique pruning method known as "kouloura," where the plants are kept low to the ground in a crown shape, with leaves placed outside the crown and grapes inside.
The volcanic soil, rich in sand, prevents the spread of phylloxera. For this reason, the vines are own-rooted, with some reaching up to 300 years old.
Within the zone, the following wines are produced:
Dry White Wine made from at least 75% Assyrtiko, with the remainder being Athiri and Aidani.
Vinsanto – Sweet White Wine made from sun-dried grapes (naturally sweet).
Vinsanto – Sweet White Fortified Wine made from sun-dried grapes (naturally sweet).
For Vinsanto, at least 51% Assyrtiko is used, with the remainder being Athiri, Aidani, and in small quantities, the white "foreign" varieties Gaidouria, Katsano, Muscat white, Monemvasia, Platanus, Potamissi, and the reddish Roditis.