The island of Santorini has not only has breathtaking views but also a fascinating history. Traces of its first inhabitants have been linked back to 4500 BC. In 1613 BC the most powerful volcanic event in the last 10,000 years took place – completely destroying all the islands within a 60 km radius. It has been estimated that 90 billion tons of molten rock was injected into the air, the sea swallowed the volcano, and a massive tsunami swept across the Aegean Sea. Along with the obvious devastation of nature, it is believed that the eruption also sealed the deal for the most civilized nation on the island at the time, the Minoans. Thanks to the thick layer of ash cause by the event, the Bronze Age settlement of Akrotiri was so well preserved that we are able to see how prosperous the area had once been with an elaborate drainage systems, multi-storied buildings, incredible wall paintings, furniture and vessels. The site has as much of a significant importance as does Pompeii. The island’s main volcanic rock, its mineral rich soil, and the amazing climate, has produced some incredibly unique wines. Santorini is known for some of the oldest vineyards in the world. And we know that wine is one of my favourite topics. On today’s podcast I speak with Panayiota Kalogeropoulou about Santorini’s wines. Panayiota is the Director at the Domaine Sigalas vineyard. Paris Sigalas, a mathematician with a goal to make his Santorini vineyard a world heritage site, focuses on grapes that thrive in Santorini (these include the Aidani, Athiri, Plantana – and the prime Greek grape Assyrtiko).
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Actionable Insights
1. Explore Santorini’s Wine Region
Make an effort to explore Santorini’s wine region, not just the caldera and sunset, to fully appreciate the island’s offerings.
2. Taste Vinsanto Wine
When visiting Santorini, ensure you try Vinsanto, as it is highly recommended and considered one of the best dessert wines produced globally.
3. Visit Domaine Segalis Vineyard
Visit the Domaine Segalis vineyard in Santorini to experience their distinct wines; consider asking for a glass of your favorite.
4. Prioritize Quality Over Quantity
In production, prioritize quality over quantity, as demonstrated by Domaine Segalis’s winemaking approach, aiming for excellence rather than high volume.
5. Minimize Grape Pressing
During winemaking, press grapes as little as possible to ensure the highest quality juice is extracted.
6. Age Assyrtiko Wine
Allow Assyrtiko wine to age for at least one year in the bottle to achieve balance, with potential for up to seven years of aging for enhanced complexity.
7. Pair Wine with Local Food
At Domaine Segalis, enhance your wine tasting experience by opting for the food pairing at their restaurant, which features local, in-season products.
8. Implement Green Harvest
For winemakers, perform a green harvest by cutting approximately half of the Mavro-Tragano grape clusters 20 days before harvest for dry red wine, and use these cut clusters to produce rosé wine.
9. Use Sulfites Sparingly
In winemaking, use copper or sulfites in very low percentages and only when absolutely necessary to prevent mildew or oedium, leveraging the volcanic soil’s natural resistance.
10. Email for Off-Season Winery Visits
If planning to visit Domaine Segalis in January or February, send an email in advance to confirm opening hours, as these are typically slower months.
11. Access Podcast Show Notes
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