Assyrtiko. Native variety of Santorini (Protected designation of Origin), which gives us its best elements when cultivated on this volcanic island. It produces a variety of white dry wines with the application of different wine making techniques, dried naturally sweet wines and recently sparkling wines. As a variety it produces full bodied wines with structure, intense mineral and stone fruit aromas, strong alcohol and high acidity, bearing high potential of ageing. Lately, it’s been planted and used in wines throughout Greece; found either individually or blended with other Greek or foreign grape varieties and giving wines with completely different characteristics.


Aidani. White variety which produces wines with yellow-greenish color, gives aromas of medium intensity, minerality hints, stone fruits and flowers. Wines by Aidani are of medium body, acidity and alcohol and are usually blended with other grapes in order give an aromatic complexity in the blend. It is generally planted on the islands of the Aegean and is often found blended in white and sweet wines of Santorini (Protected Geographical Indication).


Mavrotragano. One of the two main red varieties of Santorini (P.G.I. Santorini). Wines made of Mavrotragano are full bodied, rich in tannins and have intense aromas and flavors of coffee, tobacco, red and black fruits. One of the emerging varieties of the Greek vineyard, threatened with extinction until recently and still with small production available.


Mandilaria. This is the second red grape variety found often in Santorini. Mandilaria is characterized by the aromas of overripe fruits and leather, gives opaque colored wines, with medium body and strong tannins. It’s usually planted on Aegean islands and Crete. It is a grape that presents difficulties in its wine making. In general, Mandilaria is rarely found on its own in a wine; it’s only recently in Santorini that there have been a few attempts and the results are very promising. Most producers blend it with other varieties, such as the white variety “Monemvasia” from Paros island, the red variety “Kotsifali” from Crete, or “Mavrotragano” from Santorini, in order to soften its aggressive characteristics. It is also often used in blends for rose and sweet wines.

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