Vinsanto, coming from “Vino de Santorini”, is the naturally sweet wine from sundried grapes that matures patiently for many-many years. A technique of natural preservation at first that offers an enormous ageing potential. A precious, rarer over time, wine treasure of Santorini.
The rejuvenation of the ungrafted vines of Santorini through “katavolada”, the traditional propagation technique. Τhe mother-vine gives birth to the new one safeguarding the precious genetic material and the continuance of the 3,500 years of uninterrupted vine growing on the island.
A tradition shaped by human ingenuity in the hard conditions of the island. The “Kouloura” of Santorini, the distinctive basket-shaped pruning system, works as a natural shield for the grapes. Although they all look the same, the age of the ungrafted vines may go beyond 100 years, something that only an experienced, across generations vine grower knows.
The iconic Assyrtiko with its truly distinctive expression on the island, is the flagship variety of Santorini and of Greek Wine around the world. Still, more than 60 indigenous Aegean varieties can be found on those volcanic soils like Athiri and Aidani (white), Mavrotragano and Mandilaria (reds).
The “Theran Earth”, shaped by the volcanic eruption that took place 3,700 years ago. What is “aspa”? Why the vineyard of Santorini is one of the few in the world with ungrafted vines? And how this barron land treasures the scarce water reserves?
A vineyard of 3,000 years of uninterrupted cultivation under the most unforgiving conditions, how can this be? Which elements shape the Climate of Santorini? How the latter affects the terroir and is affected by climate change?
On the occasion of the digitized version of “The santorini of Santorini”, Yiannis Boutaris together with his two sons -Stellios and Mihalis- talk about the past, the present and the future of Yiannis Boutaris Foundation.