The Cyclades wine region, located in the southern Aegean Sea, encompasses a circle of islands surrounding the sacred island of Delos. Known for its volcanic soils, strong summer Meltemi winds, and minimal rainfall, the region offers challenging yet distinctive conditions for viticulture. While Santorini and Paros hold their own PDO designations, the wider area is classified as a PGI Cyclades zone, allowing for a diverse range of wine styles. The climate is dry and mild, and the volcanic soils lend pronounced minerality and saline notes to the wines. Key white grape varieties include Assyrtiko, Athiri, and Aidani, while red varieties such as Mavrotragano and Mandilaria produce robust, characterful wines. Wine styles range from crisp, age-worthy dry whites—exemplified by Santorini’s world-famous Assyrtiko—to structured reds and sweet wines like Vinsanto, made from sun-dried grapes. Santorini’s unique terroir, with its low-trained basket vines and nutrient-poor volcanic soils, produces wines celebrated for their acidity, complexity, and longevity. Paros, in contrast, offers a mix of white and red wines, often featuring Assyrtiko and local reds, and has developed a strong wine tourism presence. Other islands, including Tinos, Mykonos, Naxos, and Syros, are experiencing growth in winemaking, with an emphasis on indigenous varieties and sustainable practices. Together, the Cyclades present a vibrant mosaic of island terroirs, each contributing to the distinct identity of this iconic Greek wine region.