Santorini Wine with Panayiota Kalogeropoulou

Santorini’s viticulture relies on a unique volcanic terroir characterized by ash, sand, and pumice, which has protected the island’s vines from phylloxera for over 3,000 years. Panayiotia, director of Domaine Sigalas, explains how this environment fosters the extreme acidity and mineral-rich profile of the Assyrtiko grape. Traditional winemaking techniques, such as the production of Nykteri—a late-harvest, high-alcohol wine historically pressed by foot—continue to influence modern practices. The island’s winemakers balance these ancient methods with contemporary experimentation, such as the revival of the Mavrotragano red grape variety. By leveraging high-density planting and green harvesting, producers maintain quality over quantity, ensuring the distinct character of Santorini wines remains globally recognized while preserving the island's agricultural heritage.