Aegean Islands

• Assyrtiko: Greece’s flagship white grape from Santorini, producing dry, mineral-driven wines with vibrant acidity and citrus-saline flavors; also crafted into the richer, oak-aged Nykteri style and the iconic, sun-dried sweet Vinsanto.
• Muscat: Highly aromatic whites from Samos (Muscat Blanc à Petits Grains) and Lemnos (Muscat of Alexandria); wines range from fresh, floral and honeyed dessert styles to exotically fruity dry whites, with lively acidity and expressive orange blossom and lychee notes.
• Monemvasia: Indigenous white variety of Paros yielding crisp, floral wines; uniquely co-fermented with Mandilaria for balanced reds, reflecting the island’s historical Malvasia legacy.
• Mandilaria: Robust, thick-skinned red grape offering deeply colored, tannic reds; in Paros, blended with Monemvasia for rustic, dark-berry wines, while on Rhodes, vinified solo for full-bodied, structured reds.
• Athiri: Versatile white grape from Rhodes, central to local blends, lending soft fruit, roundness, and citrus character; also adds freshness to Santorini whites.
• Aidani: Fragrant white grape grown on Santorini, contributing floral aromas and viscosity to blends and sweet Vinsanto styles.
• Mavrotragano: Rare, revived Santorini red variety producing deeply colored, high-acid, age-worthy wines with black cherry, dried herb, and mineral notes—often compared to Pinot Noir or Nebbiolo.
• Limnio: Ancient red grape of Limnos, yielding medium-bodied, herbal reds with lively acidity and spicy red fruit; crafted solo or blended for food-friendly wines with historical pedigree.
• Fokiano: Indigenous red variety thriving on Ikaria, producing styles from fresh rosé to rich dessert wines with a fruity, versatile profile.
• Begleri: Unique white grape of Ikaria, known for small-batch, citrusy wines with aromatic lift, sometimes aged in amphora for added complexity.

The Aegean Islands are characterized by their diverse terroir and climate, significantly influencing the wine profiles across the region. Santorini's volcanic soils and arid climate create a nurturing ground for the Assyrtiko grape, imparting a minerality and acidity that define its wines. The island's unique combination of porous, ashy terrain and strong winds naturally mitigates disease, ensuring healthy vine growth. In contrast, Paros and Rhodes benefit from a Mediterranean climate, supporting a different array of grape varieties. Paros' sandy soils enhance the floral elegance of Monemvasia, while Rhodes' limestone and schist soils enrich the Athiri and Mandilaria grapes. These varied terroirs contribute to the Aegean Islands' vibrant and diverse expressions of both white and red wines.

Rhodes, a significant island in the Aegean, boasts a burgeoning wine scene with a strong focus on indigenous varieties and innovative techniques. The island's wineries are dedicated to crafting distinctive wines that capture the essence of its sun-kissed landscape.

• CAIR: Established in 1928, CAIR is one of Rhodes' oldest wineries, known for its sparkling wines and pioneering efforts in reviving local grape varieties.
• Emery Winery: A family-run estate focused on sustainable viticulture, producing acclaimed reds from Mandilaria and unique blends that highlight the island's terroir.
• Alexandris Family Winery: A boutique winery emphasizing organic practices, celebrated for its aromatic Athiri whites and robust Mandilaria reds.

The Aegean Islands are deeply committed to sustainable winemaking, with a rich history of adapting to challenging environmental conditions. Dry-farming is a cornerstone of this commitment, where growers rely on traditional techniques like Santorini's basket vine training to maximize limited water resources. This method not only protects the vines from harsh winds but also efficiently captures moisture, creating a self-sustaining ecosystem. As climate change brings warmer and drier conditions, these ancient practices are more crucial than ever. Efforts are underway to enhance vine resilience through planting cover crops and selecting drought-resistant rootstocks, ensuring the longevity of vineyards in the face of rising temperatures. Embracing organic and low-intervention farming is another key aspect of sustainability in the Aegean Islands. The naturally windy and dry climate helps limit the need for chemical use, allowing many vineyards to thrive organically. This approach not only preserves the environment but also enhances the natural expression of the region's diverse terroirs. Traditional techniques such as using clay amphorae for fermentation are being revived, aligning with natural winemaking philosophies and reducing reliance on industrial methods. By focusing on organic practices and heritage preservation, Aegean vintners are dedicated to maintaining the islands' viticultural legacy while producing wines that respect and reflect their unique ecosystems.

Wine tourism in the Aegean Islands is an enriching experience that combines the region's rich viticultural heritage with its stunning landscapes. The islands, such as Santorini, Paros, and Rhodes, invite visitors to explore their unique wine traditions, deeply rooted in history and adapted to the local terroir. On Santorini, for instance, wineries like SantoWines and Domaine Sigalas offer breathtaking views from their tasting terraces, where the volcanic soils impart a distinct minerality to the renowned Assyrtiko wines. Meanwhile, the island of Samos is celebrated for its sweet Muscat wines, with the Museum of Samos Wine providing an educational dive into the island’s winemaking history, all set in a beautifully restored stone winery. Elsewhere, Paros and Lemnos are beginning to shine as distinctive wine destinations, where visitors can enjoy Monemvasia wines paired with local cheeses or explore the new wave of winemaking at Limnos Organic. The diversity of the Aegean wine experience is complemented by the islands' commitment to sustainable and organic practices, ensuring the preservation of their natural environments. From the rustic charm of Naoussa's vineyards in Paros to Rhodes' well-established wine routes, the Aegean Islands offer a multifaceted wine tourism adventure where cultural and culinary delights enhance the appreciation of local wines.