DISCOVER THE SANTORINIAN VINEYARDS part 2

....Every process applied on the soil-ploughing, digging of pits - aims at improving the absortion of the winter's precious rain water. In the summer, only the sea fog that covers the island cools down the thirsty plants during the morning hours. Afterwards, the strong etesian winds (Meltemia) and the hot sun dry up the grapes from humidity, preventing the risk of developing illnesses such as mildew & bortytis. The only intervention required for protecting the plants is sulphuration that allows for the principals of organic cultivation to be applied.In order to

protect the plants from the strong winds and to limit their need for water, the vine dressers of Santorini adapted and refined a primitive pruning technique, the "kouloura". The plants are pruned to form a low vegetable basket where grapes are protected and mature, without run the risk of being damaged by sand,which is carried by the wind. The fine sandy soil, poor in nutritious ingredients,with low argil content protected Santorini's vineyards from vine louse. Today they are one of the few self rooted vineyards in Europe. Vine dressers can renew their vineyards using layers and grafting, without having the extra cost of buying grafted American rootstocks which are prone to various infections. The roots of native varieties have grown directly into the volcanic soil for many centuries. ASSYRTICO, ATHIRI, AIDANI, MANTILARIA, MAVROTRAGANO, BOUDOMATO, POTAMISI & GAIDOURIA are just a few of the approx. 40 grape varieties, cultivated on 3.706 acres of Santorini. The average yield is 350 kg per 1000 sq.meters. The total production adds up to 4.500 tons, resulting approx.3.200 tons of wine, depending on the year due to unfavourable weather conditions.

Local grape varieties produce high quality wines, fully expressing Santorini's unique ecosystem...

to be continued...