Santorini (wine)

Santorini (Greek Sandorini Σαντορίνη ) is a wine -growing region on the island of the same group of southern Cyclades, known in Greek as their main island mostly Thira (Greek Θήρα ). The area includes an appeal to the highest level of quality Greek OPAP ( Onomasia proelefseos anoteras piotitos Ονομασία προελευσέως ανωτέρας ποιότητος ) for dry white wines as well as fortified and sweet wines ungespritete. Except on the main island of Santorini itself on the small sister island Thirasia ( Θηρασία ) is operated viticulture. Today, about 1,200 acres are planted. The trend is declining. 100 years ago, the wine-growing area was still 4000 acres on Santorini.

Soil and climate

Are vines on the island and also widely cultivated on Thirasia, the best locations are in the eastern and central part of Santorini. The vines thrive on young volcanic soil, which is interspersed with shale and limestone sections. Humöse sections are largely absent. The climate is characterized by summer drought and usually also low winter precipitation. During the rainless season the vines cover their moisture requirements from the humidity that condenses in the morning hours on the leaves and on the ground. To reduce the water competition is the Rebabstand very large; average one hectare contributes only about 2,500 vines. In addition to the prevailing drought, the steady, often violent wind is characteristic of the climatic situation of the appellation. It forces the winegrowers to a vine training in bush or basket shape. The latter is also common on Pantelleria except on some Greek islands. The occasional attempts made of a wire frame education have failed.

Varieties

For the production of OPAP wines are only three white grape varieties Assyrtiko ( Ασ ( σ ) ύρτικο, about 70 percent of the vineyard ), Athiri ( Αθήρι ) and Aidani Aspro ( Αηδάνι άσπρο together 10 percent of the vineyard ) allowed. Notable areas are further planted with the red Mandilaria. In the remaining areas still thrive a variety of white and red grape varieties, of which supply most only simple house wines and are rarely bottled. Remarkable results have been achieved in recent years with unmixed wine from the indigenous red grape variety Mavrotragano, which has since been increased mainly cultivated on Thirasia. The approved for the three white wine varieties maximum crop yield is 50 hectoliters / hectare, the lowest of all OPAP 's Greece; even this upper limit is significantly below by most growers. In an average of two 10-year drought reduziertdie income below 10 hectoliters per hectare.

Wines

On Santorini both wines are produced that carry the OPAP band, as well as those used as TO ( Topikos Inos Τοπικός Οίνος, country wine with denomination of origin '), or as EO ( Epitrapezios Inos Επιτραπέζιος οίνος, table wine ') are labeled. The latter Qualiätsbezeichnungen, mostly with various additives that provide information on development and maturity notice, apply primarily to red wines of Santorini.

OPAP - Wines

Nykteri is an alcohol- strong, dry white wine, the wine is made primarily from Assyrtiko with an admixture of small parts of Aidani Aspro and Athiri. A successful Nykteri is one of the best white wines of Greece. He is an acid - and full-bodied, usually pale yellow wine, which is often a light jasmine bouquet, but always has lemon or lime flavors. Its name comes from the read and vinification, which takes place in one day and ends in the early hours of the morning. Nykteri means as much as " night work". Nykteri is aged in wooden barrels and stored until bottling a few years. Today, a lot of experimenting, especially in the expansion. It is disputed whether old or new barrels to be used, even on the ideal size of the container is discussed. Some Nykteri is easy madeirisiert and then assumes a honey-yellow, sometimes brownish-yellow color. Whereas in the past Nykteri wines often highly alcoholic with over 16 percent by volume, one seeks to reduce somewhat the alcohol degrees today.

For this appellation only Assyrtiko and Aidani Aspro are allowed. The sweet wines of the island as Vin doux, Vin doux naturel and as Vin naturellement doux made ​​. The ordinary Vin Santo is usually a vin doux. The grapes are read already dried overripe part and then dried for 10-14 days in the sun. After pressing, the pressed material ferments only briefly before it is gespritet with high-percentage raki. The wine with an alcoholic content of about 13 percent by volume comes in large part from the added grape marc with at least 2 years aged in oak barrels. The manufacturing method of a vin doux naturel is similar, only takes place Spritung much later and only to stop the natural fermentation, so that the desired alcohol level of 13 to 15 percent by volume reached and a residual sugar of about 250 grams is retained / liter. The highest quality level provides a vin naturellement doux dar. These wines are made from extremely late -picked grapes of the best locations. The slow fermentation in oak barrels stops naturally at relatively low alcohol levels around 9 percent by volume, so that especially lately yeasts are added, continue the fermentation to about 12 percent by volume. These wines may also carry the quality label Liastos, but which is not limited to the OPAP Santorini. The residual sugar content is around 200 grams / liter. Since the resulting in the maturation fluid loss is not supplemented by all growers by replenishing young wines, some of these sweet wines are oxidized to varying degrees. Some wines of the best quality store over 15 years in oak barrels.

Wines of the highest quality are some of the best sweet wines in Greece and also the world's most remarkable products of this type you are of intense orange -red color, although of obvious, but never intrusive sweetness and wait with a surprisingly strong acid structure. Honey and raisin flavors dominate, but also spicy notes and hints of lime are perceptible.

Although a Vin Santo has a certain resemblance to a Vin Santo from Tuscany, but it is still an independent, unique product that differs mainly by the significant acidity of the Tuscan sweet wine. The origin of the name is unclear, but probably the name was taken from the famous Italian model. Another explanation, which is represented mainly on Santorini itself, explains the name as Venetian Appellation: Wines from Santorini.

Wines outside of the appellation

A number of remarkable wines are vinified on Santorini besides these famous, as a varietal, dry white wine from the Assyrtiko, which is usually marketed as Santorini. Lately, some varietal from Mavrotragano matured in barriques reds won at international wine fairs attention. A red counterpart to the Vin Santo is the Mezzo, extended usually as Vin doux naturel and a little less sweet than the white Vin Santo. Serious and sweet, however, is the deep red Nama, which is used especially during the Easter celebrations as Zeremonialwein. Finally it should be mentioned the Brousko ( Μπρούσκο ). For the production of this wine, the grapes of different white wine varieties are read over a fairly long period of time and stored in open vats where they fermenting and oxidize the escaping musts. After pressing these musts are fermented to a brownish, soft strong and tannic wine of extremely original character. The word is borrowed from brouskos μπρούσκος synonymous Italian brusco, herb '.