The Santorini wine region, a Protected Designation of Origin in the southern Cyclades islands of Greece, is one of the world’s most distinctive viticultural areas, shaped by its volcanic origins and centuries-old traditions. Wine has been produced on the island since ancient Greek and Roman times, but it was under Venetian rule in the Middle Ages that Santorini’s wines, especially the sweet Vinsanto, gained international fame. Exported across the Mediterranean and Europe, these wines were valued for their ability to withstand long sea voyages and for their complex, concentrated flavors. The Venetian influence endures in the very name “Vinsanto,” which the EU has recognized as belonging to Santorini, giving the island exclusive rights to the term for its sweet wines. Santorini’s terroir is a direct result of a massive volcanic eruption around 1640–1620 BC, which left behind rugged landscapes and soils composed of volcanic ash, pumice, and lava rock. These soils are extremely poor in nutrients yet rich in minerals, and their porous nature allows them to retain humidity from the sea breeze, releasing it slowly to the vines during the hot, dry summers. The climate is distinctly Mediterranean, with mild winters, intense summer heat, high humidity, and fierce winds. To protect the grapes, vines are trained in the traditional koulara basket shape, with the fruit growing inside the coiled canes, shielded from wind and sun. Many of these vines are centuries old, as the volcanic soils are inhospitable to phylloxera, allowing ancient root systems to survive and draw deep reserves of moisture and minerals. The island’s flagship grape is Assyrtiko, celebrated for its high acidity, firm structure, and intense minerality. It produces bone-dry wines with citrus and stone fruit flavors, remarkable freshness, and the ability to age gracefully. Other key white varieties include Athiri and Aidani, which lend floral and fruity notes, while indigenous reds such as Mandilaria and Mavrotragano yield deeply colored, structured wines, though red production is limited. Santorini produces several notable wine styles. The Santorini PDO wines, made from at least 75% Assyrtiko with Athiri and/or Aidani, are typically unoaked, bone-dry, and mineral-driven, with bright citrus and stone fruit notes. Nykteri, traditionally harvested at night to preserve freshness, is made from the same blend but aged for at least three months in oak, resulting in a fuller body and subtle oak complexity. Mezzo is a semi-sweet style made from sun-dried grapes, less sweet than Vinsanto. The iconic Vinsanto is produced from at least 51% Assyrtiko, blended with Athiri and Aidani, using grapes that are sun-dried for up to two weeks before fermentation. Naturally sweet and aged for a minimum of 24 months in oak, Vinsanto has a golden-amber color, aromas of dried apricots, raisins, and sweet spice, and a vibrant acidity that balances its richness. Santorini’s wines are inseparable from the island’s dramatic landscape and ancient heritage. From the bone-dry, mineral-driven Assyrtiko to the lusciously sweet and complex Vinsanto, each bottle captures the essence of a place where harsh conditions, volcanic soils, and traditional methods combine to produce wines of unparalleled character and authenticity.