The island’s wine industry is mainly based on the indigenous white grape varieties of Assyrtiko, Aidani and Athiri.
Wine Considered as the top destination for enotourism in Greece, grape vines account for 80% of Santorini’s agricultural production.
Owing to its distinctive ecology, climate and volcanic soil, Santorini is home to renowned produce making it a unique representative of Cycladic cuisine. In addition, the island’s distinctly Mediterranean climate that is characterized by strong winds, warm temperatures and minimal annual rainfall have led to the development of unique cultivation techniques that take advantage of sea fog. Due to its sandy nature and mineral-rich composition, the island has become essentially immune to root-eating pest. The thick layer of white pumice and ash that wiped out all indigenous life endowed the island with the boon of Aspa soil which would become the cradle of life for future generations. The great Minoan eruption of the Late Bronze Age (around 1600 BC) changed the shape of Santorini island dramatically and played a significant role in the course of Eastern Mediterranean history. Despite the adversities and the challenges associated with the volcanic elements of nature, the people of the island have learned to live symbiotically with them throughout the centuries. Along with Therasia and Aspronisi, these islands form the ring of the caldera that unfolds in front of Santorini’s high walls and whitewashed villages. Intertwined with volcanic eruptions and earthquakes, the history of the island is imprinted on the desolated lava dome islands of Palea and Nea Kameni which dominate its archipelago. The story of Santorini (or in classical Greek Thera /ˈθɪərə/) is one of the greatest depictions of the eternal struggle of man and nature.