Visiting the wineries
Santorini is one of the Mediterranean's great wine-tourism islands — and tasting Mavrotragano beside the volcanic vines that make it is the best introduction there is.
Almost every producer in our directory welcomes visitors, generally from spring through autumn. Many tasting rooms sit on the caldera rim with a view straight down into the flooded volcano; a flight will usually run from the island's white Assyrtiko through to the red Mavrotragano, so you can taste the grape in context.
A few to know
- Santo Wines — the big caldera-view terrace at Pyrgos; the easiest first stop.
- Domaine Sigalas — a pioneer estate in the north, near Oia.
- Artemis Karamolegos — with the Aroma Avlis restaurant on site at Exo Gonia.
- Vassaltis — a sleek modern estate with its own kitchen, near Vourvoulos.
- Hatzidakis — an atmospheric cave winery in Pyrgos Kallistis.
Practicalities
- Season: roughly April–October; harvest is usually in August.
- Book ahead: tastings fill up in high summer — reserve, especially for tours.
- Getting around: estates are spread across the island; a car or a hired driver makes a multi-winery day easy.
- The appellation: the whites are PDO Santorini; reds like Mavrotragano are usually labelled PGI Cyclades.
Beyond Santorini
The most acclaimed Mavrotragano of all is made off the island: T-Oinos on Tinos, where the vines grow among granite boulders near Falatados. It too receives visitors by appointment.