There are few places where the landscape perfectly mirrors the wine. In Santorini, both the sunsets and the wines are a total wow factor. Journalist Yakov Lysenko guides us through three must-visit wineries for an unforgettable tasting experience.
Santorini owes its dramatic topography to the volcanic eruption of 1646 BC, an event that marked the end of the Minoan civilization. Today, the island is a giant natural amphitheater, framing a turquoise caldera. The sharp contrast of the dark volcanic soils, the deep blue sea, and the whitewashed houses clinging to the sheer cliffs creates one of the Mediterranean’s most authentic and stunning vistas.
The local wines only enhance this impression. As you travel across the island, you’ll spot numerous “basket houses” woven from branches—this is the Assyrtiko grape vine training system. The vines are shaped this way to protect the clusters from fierce winds and sand whirls, helping the grapes hold onto the vine in extreme conditions and retain moisture.
Yields in these harsh conditions are tiny, but the berries are incredibly concentrated. This, combined with naturally high acidity and the influence of the sea wind, creates wines with a ripe citrus core, pronounced salinity, and palpable energy. It is the most precise translation of Santorini into the language of flavor.
Santo Wines
If you are lucky enough to visit Santo Wines during a sea mist, you might feel, for a moment, that you’ve risen above the clouds, awaiting judgment. The estate is spread across several levels and integrates seamlessly into the local landscape, mirroring the terraced vineyards and the imposing volcanic cliffside.
This cooperative, founded back in 1911, accounts for approximately 30% of the island’s total production. While the word “cooperative” might sound a bit dusty, Santo Wines is a lively and progressive operation. They feature a modern cellar equipped with concrete eggs, amphorae, and other state-of-the-art vessels for aging wines. Their collection even boasts a sparkling wine made using the traditional Méthode Champenoise—the first in Santorini!
Your visit should begin with a tour of the winery and conclude with an Assyrtiko tasting—perfectly paired with aged cheeses, olives, and a paste made from dried Santorini cherry tomatoes.
Venetsanos
Only neighboring Venetsanos can compete with Santo Wines for spectacular views. This family-owned winery hangs dramatically above Athinios Port and is quite literally built into the cliff. Founded in 1947 and the island’s first industrial winery, it was originally engineered using a gravity flow principle: the building was constructed from top to bottom, allowing the wine to move through the levels without using pumps—critical in an era when access to energy was limited. Today, the historic spaces have been restored, and tastings are held on the terrace overlooking the caldera.
To the standard tasting set—cheese, barley rusks, olives, and Santorini tomato paste—you should absolutely add tomatokeftedes, the traditional local tomato fritters. They are particularly successful here and pair excellently with the rosé made from Assyrtiko and Mandilaria grapes. Venetsanos frequently rents its terraces for weddings and other celebrations, so if you arrive closer to evening, there is a high chance your tasting will be accompanied by live jazz.
Estate Argyros
A natural stone path, cut between the vines, leads to Estate Argyros, giving you the feeling of pulling up to a modern Bordeaux château. The winery, located in the village of Episkopi Gonia, is inspired by Cycladic architecture—it’s sleek, bright, and highly functional. It will appeal to those who appreciate minimalism and modern design.
The Argyros family are the largest landholders on the island. They were the first to prove that Santorini could produce complex, structured dry white wines with significant aging potential. They are also considered the masters of the island’s finest dessert wines based on Assyrtiko—Vinsanto (vino di Santorini). This wine became famous in the late 18th century when it was exported to the Russian Empire for use in the mystery of the Eucharist. At one point, Vinsanto was even sent in exchange for Russian oak barrels, in which the wine was then aged. Made from sun-dried grapes, undergoing prolonged fermentation and oxidative aging, it resembles liquid halva and feels eternal.
In the panoramic tasting room overlooking the vineyards, the dry whites are served in Zalto crystal glasses. The tasting culminates with their dessert wine line. Do not refuse to try Vinsanto paired with dried figs, candied fruits, almonds, or Roquefort—it’s a match made in heaven.
Domaine Sigalas
Another key player on the island is Domaine Sigalas. Paris Sigalas, who launched the domain near Oia in 1991, has assembled an impressive portfolio of wines from the island’s best crus and focused intensely on indigenous varietals. A proponent of oak aging and single-vineyard cuvées, he has infused Santorini wines with a Burgundian spirit and motivated young winemakers from all over Greece, who line up for internships at his estate.
We taste his stunning wines in the garden, surrounded by vines, accompanied by tapas from Chef Kyriaki Fotopoulou. Madame recently earned Domaine Sigalas a prestigious award in the Contemporary Greek Cuisine category at the Athens FNL Best Restaurant Awards—one of the most rigorous and authoritative culinary prizes. Fotopoulou creates cuisine based on local, seasonal products, with dishes specifically composed to pair with the Assyrtiko-based wines. I enjoyed unforgettable fava and the best tarama of my life here. And all of it cut through by the deep, savory salinity of the Santorini wines.
Gaia Wines
On the eastern coast, between Kamari and Monolithos, Gaia Wines stands right by the sea. This stone building, dating back to the early 20th century, once processed local cherry tomatoes; today, it produces Assyrtiko—precise, high-energy, saline, with a recognizable volcanic signature. Under the white arches are amphorae, steel tanks, and old wood barrels. And under the water? Cases of Assyrtiko undergoing sea aging!
The tasting takes place in the shade of tamarisk trees with a view of the Aegean Sea, framed by a whitewashed arch. It’s here you truly grasp why everyone is so crazy about Assyrtiko. You feel the salty wind, the sun-baked stone, and then you lift your glass to your nose, and the same bouquet is present. One glass follows the next, accompanied by olives and aged cheese, and everything feels completely logical. After the tasting, the final step is a running jump into the sea. Santorini is absolute bliss.
