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Description to P.D.O. Santorini (O.P.A.P.) / Σαντορίνη
The roughly 90 square kilometer Greek archipelago (also Sandorini or Santorini) is the southernmost of the Cyclades group and lies in the Aegean around 100 kilometers north of Crete, The crescent-shaped main island is called Thira and forms a cauldron with the two opposite small islands Aspronisi (0.14 km²) and Thirasia (9 km²). The ring-shaped island is from a huge volcanic explosion around 1500 BC. Chr., Whereby the Minoan culture (Bronze Age culture of Crete) was destroyed. From the beginning of the 13th to the end of the 16th century, the island was heavily influenced by Venice, which developed an important viticulture culture. At that time it received the name Santorini after Santa Irene (St. Irene). The sweet alcoholic wines, in particular, were highly valued for their storage and transportability and were then used in the port city Monemvasia (Peloponnese) shipped to many European countries. Although the island was conquered by the Turks in 1579, there was no restriction in viticulture. Ottoman rule lasted until the Greek Revolution in 1821.
Summer is warm, dry and almost rainless, winter mild with few but heavy rains. Around 1950 there were still 4,800 hectares of vineyards, but due to the construction boom they shrank to around 1,200 hectares. Around 30 indigenous grape varieties are cultivated on mainly volcanic soil, ideal for viticulture. The porous bottom has a good one Water storage capacity, There were numerous in the soft material Canavas (Caves), which are often used as a wine cellar. The vines are ungrafted grown because the island of the phylloxera has been spared. White wine varieties are cultivated to 80%. The Assyrtiko dominates with 90%, followed by Aïdani Aspro and Athiri Aspro, The three are for them POP wines authorized. The main red wine varieties are Mandilaria. Mavrotragano and Athiri Mavro, The vines are in the upbringing form Kouloura raised in the form of wreaths to protect the growing grapes from the strong, sandy winds. The yields are relatively low, the wines reach high acid levels.
The main island of Santorini and the small island of Thirasia were declared an appellation in 1972. There is a dry and sweet white wine classified as POP, which is blended from the Assyrtiko (at least 75%), Aïdani Aspro and Athiri (maximum 25%) varieties. As Vinsanto designated sweet version from dried grapes has an ancient tradition here. This sweet wine probably served as a model for the Italian Vin Santo, A specialty is the dry white wine "Nykteri" (night work), the name of which refers to the harvest that only takes place after dusk and the work that ends in the early morning hours. It is aged in wooden barrels and aged for a few years. The dry country wines are called "Brousko" (from the Italian brusco = coarse, tart). For this purpose, different types of white wine read over a longer period of time are stored in open vats for a longer period of time, causing it to oxidative Processes is coming. After pressing, the must ferments to a brownish, alcoholic and tannin Wine with a rustic character.
Well-known producers are Antoniou, Argyros, Boutari. Gaia Gavalas Hatzidakis, Koutsoyiannopoulos Volcan Wines (with integrated museum, which shows the wine history of the island in the period 1660 to 1970), Roussos, San..torini, Santo Wines (Wine cooperative to which around 1,000 winegrowers deliver grapes) and Domaine Sigalas,