Best Santorini Wine Tours & Wineries

Greece › Santorini › Wineries & Wine Tours
Updated: February 26, 2026 • By Santorini Dave

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Santorini’s geography was shaped by a massive volcanic eruption in 1600 BC. This event created the island’s sheer caldera cliffs and left behind a unique soil made of volcanic ash, sand, and pumice. Today, Santorini attracts over two million visitors annually to see this world-famous landscape.

The combination of volcanic soil, intense sun, and strong winds produces highly distinctive grape varieties. Local growers use an ancient pruning system to weave vines into protective baskets, allowing them to flourish despite the island’s harsh climate. As a result, Santorini is home to some of the world’s oldest vineyards and rare indigenous vines.

Over the last decade, Santorini’s wines have earned global recognition for their exceptional quality. The island is now Greece’s premier wine destination. Often called the “wine island,” Santorini currently features over 20 active wineries.

Wine tasting at Sigalas Winery near Oia.

Wine Tour Realities: Feedback from My Readers

I get tons of emails and comments every year from travelers who have taken wine tours in Santorini. This list is built from the direct, honest feedback my readers have shared over the last decade about the typical pros and cons, Regrets and Happy Surprises.

• The Big Pro: Safety and Stress-Free Logistics. This is the most consistent feedback I receive. Santorini’s roads are narrow, winding, and poorly lit at night. After 10 to 14 tastings of 14.5% alcohol volcanic wine, no one should be behind the wheel. Having a driver who knows the shortcuts and handles the parking makes the entire day significantly more relaxing.
• The “Shuttle Loop”. Many group tours include hotel pickup and drop-off, which sounds great until you realize you are the first one on the bus. I’ve had readers tell me they spent 45 minutes circling between Oia and Imerovigli just to pick up three other couples. If you are staying in Oia, consider a private tour or meeting at a central point to avoid the “van tour” of every hotel driveway on the island.
• Regret: Falling for the Shipping Trap. I hear this every season. A reader falls in love with a rare Assyrtiko or a 20-year-old Vinsanto and decides to ship a case back to the US or UK. Between the shipping fees, insurance, and unexpected customs duties, that “affordable” case often ends up costing double what you paid at the cellar door. My advice: Buy a bottle or two for your hotel balcony and leave the box of 12 at the gift shop.
• Happy Surprise: The “Living Basket” History. Most people book for the wine but leave fascinated by the geology. Readers are often shocked to see that the vines aren’t on trellises but are woven into kouloura (basket) shapes on the ground. Learning how these vines survive without rain by “drinking” the morning sea mist is a highlight that many find more interesting than the actual tastings.
• Happy Surprise: Tasting at Sea Level. While the caldera views get all the fame, many of my readers report that their favorite stop was actually Gaia Winery on the east coast. Instead of being perched on a cliff, you are sitting on a rustic patio steps from the Aegean Sea. Tasting the “Thalassitis Submerged” (aged 20 meters underwater) while feeling the sea breeze and hearing the waves is a completely different, grounded experience that feels more “Old Greece” than the busy sunset spots.
• The “Tourist Trap” Reality at Santo. Santo Wines is the most popular stop because of its world-class caldera view, but it is also the busiest. I’ve had readers complain that it feels like a “wine factory” when three cruise ship buses arrive at once. The “Happy Surprise” here is that if you go with a private or small-group tour, they usually have reserved seating that keeps you away from the madness of the main entrance.
• Regret: Skipping Lunch. This is a big one. Some tours advertise “snacks” or “tapas,” but if you haven’t eaten a protein-heavy meal beforehand, those three olives and a piece of barley rusk don’t do a whole lot. I’ve received several emails from travelers who had to cut their tour short or skip the final winery because the alcohol hit them too hard and too fast.
• Happy Surprise: The Discovery of Mavrotragano. Most visitors arrive expecting only white wine, but I constantly get feedback from readers who are blown away by the island’s red wines. Specifically, the Mavrotragano grape is a revelation. It was nearly extinct a few decades ago, but local growers saved it, and it produces a rich, spicy, full-bodied red. Many of my readers find it to be the most sophisticated wine they taste on the island.
• Happy Surprise: Meeting Fellow Travelers. Unlike a private dinner, the small-group tours (usually capped at 8 or 10 people) are incredibly social. I frequently hear from solo travelers or couples who ended up making dinner reservations later that night with people they met on their wine tour. It is one of the easiest ways to meet like-minded people on the island.
• Regret: The Sunset Wind Chill. Even if it was 85°F at noon, the cliffside wineries like Venetsanos and Santo get hit by the Meltemi winds the moment the sun dips. I’ve seen countless shivering travelers in sundresses and shorts. Bring a light sweater, even in July.
• Happy Surprise: The Intimacy of Art Space. While the big modern wineries are impressive, my readers often cite Art Space Winery as their favorite “happy surprise.” It’s built into a centuries-old cave and feels like a time capsule. Meeting the owner and seeing the art gallery creates a personal connection that you just don’t get at the larger, more commercial estates.

Santorini Wine Tours – My Advice

• Book your wine tour early. These experiences are incredibly popular and sell out much faster than Santorini boat tours. If you are visiting in June, July, August, or September, I recommend booking at least 4 to 6 weeks in advance. The main wine tour season runs from March through November.
• Go with an organized tour. If you want to visit more than one winery, this is the most efficient way to get around. Many of the best traditional wineries are tucked away on narrow backroads that are difficult to navigate even with a GPS. Most tours include hotel pickup and drop-off, which is essential since drinking and driving on Santorini’s winding, cliffside roads is dangerous and strictly illegal.
• Eat a proper lunch beforehand. This is my #1 practical tip. You will typically have 10 to 14 tastings of high-alcohol (14%+) volcanic wine over 4 hours. The snacks provided (rusks, olives, cheese) are not a meal. Eat a protein-heavy lunch before you go so you can actually enjoy the tastings without feeling unwell.
• Don’t ship wine home. This is the most common regret. I hear from travelers all the time who fall in love with a case of Assyrtiko and ship it home, only to be hit with shipping costs and customs duties that cost more than the wine itself. If you love a bottle, buy it to drink at your hotel or carefully pack one or two bottles in your checked luggage.
• Bring a light sweater. Even on a hot day, the sunset wineries like Santo and Venetsanos are perched on the highest cliffs and are exposed to the intense Meltemi winds. Once the sun goes down, it gets chilly very fast.
• Best Santorini Winery Tours: The Small Group Wine Tour is the best all-around choice for most people, usually visiting three wineries over 4 to 5 hours. For couples or small groups of up to 6 who want a deeper dive and more intimacy, the Private Wine Tour is well worth the splurge.
• Know your views: For the best caldera views, you want a tour that includes Santo or Venetsanos. For the best “traditional” vibe and high-quality production, look for Gavalas, Argyros, or Sigalas. Most of my favorite organized tours do a good job of balancing one “view” winery with two “heritage” wineries.
• What to expect: You don’t need to be a wine expert; guides are great at making the history and geology accessible to everyone. You will learn about the island’s unique “koulara” basket-vines and taste the flagship Assyrtiko (crisp, mineral white) and Vinsanto (sweet dessert wine).
• Tipping: While not mandatory, it is common to tip your wine guide if they did a great job. €5 to €10 per person is a standard and appreciated gesture for a half-day tour.
• Greek Cooking Classes: For a deeper dive into local flavors beyond just the wine, there are excellent classes held in Oia and the fantastic Artemis Karamolegos Winery.

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The Best Wine Tours in Santorini

1. Small Group Santorini Wine Tour

A great social tour that typically caps at 8 to 10 guests, making it easy to ask questions and meet other travelers. You’ll visit three traditional wineries and vineyards scattered around the island’s interior. Hotel pick up and drop off is included, though be prepared for a 45-minute “shuttle circuit” to collect all guests. It usually visits a mix of heritage estates like Gavalas and one caldera-view spot like Santo or Venetsanos. All tastings are paired with traditional Greek snacks like barley rusks, crackers, olives, and local cheeses.

2. Santorini Private Wine Tour

This is the top choice for serious wine lovers or couples who want to avoid the shuttle bus and move at their own pace. Because it’s private, you skip the group pickups and get door-to-door service, saving you over an hour of travel time. The itinerary is flexible; if you have a specific interest in organic wines (like Hatzidakis) or traditional cave cellars, your guide can often adjust the stops. It’s a significant splurge, but for the personalized attention and time saved, it’s often the highlight of the trip.

3. Sunset Wine Tour with Santo Winery

This 4.5-hour tour is the quintessential Santorini wine experience. It visits two heritage estates (like Argyros or Sigalas) for a deep dive into volcanic viticulture before the grand finale at Santo Winery. You’ll have reserved seating on their famous terrace to watch the sunset over the caldera while enjoying your final 4 tastings and a larger platter of local tapas. It is strictly capped at 10 guests, which keeps it professional and intimate even when the wineries themselves are bustling with large crowds.

If Your First Choice is Sold Out

Wine tours in June, July, August, and September often sell out weeks in advance. If the tours above are unavailable, these are excellent alternatives:

• Half-Day Wine Adventure Tour: A reliable 4-hour option that focuses heavily on the history of the volcanic soil and visits three traditional estates.
• Wine Tour with Sunset in Oia: A unique choice that visits two wineries in the afternoon and then moves to a reserved table at a wine/cocktail bar in Oia for the sunset. This is the best way to see the Oia sunset without fighting for a spot in the castle ruins.

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Santorini Hotels for Wine Lovers

Many of Santorini’s most iconic luxury hotels are built into canavas – historic wine caves carved into the volcanic rock. Staying in one of these properties is the ultimate way to immerse yourself in the island’s viticultural history.

• Katikies Garden (Fira): This is the premier choice for wine enthusiasts. The hotel is set in a centuries-old monastery with a massive canava that once stored the Vatican’s wine. They have three distinct cellars on-site for private tastings.
• The Vasilicos (Imerovigli): Owned by the same family behind Vassaltis Vineyards. This boutique property offers highly curated wine pairings and can easily arrange private tours of their own modern estate.
• Vedema Resort (Megalochori): Located in the heart of wine country rather than on the caldera. It is built around a 400-year-old wine cellar where they host some of the most atmospheric candlelit tastings on the island.
• Atrina Canava 1894 (Oia): A classic example of Oia’s “cave house” architecture. The rooms are former wine storage units, offering a quiet and authentic historic vibe.
• Nous Santorini (Mesaria): For those who prefer modern luxury. This hotel features a massive cellar with labels from every single winery on the island, making it the best spot for a “DIY” tasting flight.
• Akra Suites (Imerovigli): Features a beautifully restored cave cellar used specifically for guest tastings.

The Best Santorini Wineries

Most of the island’s wineries are located in the center of the island, south of Fira, between the ferry port and the airport. Of the twenty wineries on the island, fifteen are open to the public for tours and wine tasting.

1. Gavalas Winery – Megalochori

My favorite winery on Santorini. Small, friendly, intimate, and family-run for five generations. Their flagship wine is their Santorini Assyrtiko in its famous blue bottle – a high-quality classic. This wine is one of the few white wines that contains tannins.

Gavalas has also made efforts to focus on several rare grape varieties, such as Katsano and Gaidouria. Their Gavalas Katsano is produced in small amounts and is a blend of these two grapes exhibiting floral and herbal aromas combined with honey and lime flavors.

There is no restaurant onsite, but there is a good taverna nearby. Gavalas can be somewhat hard to find if you’re driving on your own.

2. Venetsanos Winery – Megalochori

One of the most well-known and oldest wineries on the island, with spectacular views of the caldera, volcanic cliffs, and Santorini’s famous sunset. This winery was built in 1947, closed in 1974, and reopened in 2014 after renovating and modernizing its wine-making equipment. Venetsanos has recently introduced an Assyrtiko-Aidani Orange wine with apricot, peach, grapefruit, apple, and pear aromas.

Its cliffside location means that it is somewhat exposed to the winds, and the outdoor terrace may be closed if it’s an especially windy day. Of the two caldera view wineries, Venetsanos offers similar views as Santo but is a bit smaller, with a little more charm.

3. Domaine Sigalas – Oia

A small, scenic winery in Baxedes near Oia. A 10-minute walk from the Baxedes bus stop on the Fira-Oia route (tell the driver where you want off). Sigalas offers award-winning wines and good views of the sunset year-round.

The founder, Paris Sigalas, has operated the winery since the early 1990s. Their 40 hectares of vineyards produce 200,000 bottles a year. They are open for small tours, wine tastings, and the option to pair any of their wines with excellent food. Tastings are held both in their tasting room indoors and outside on their beautiful patio overlooking their vineyards.

4. Santo Wines – Pyrgos

Large and modern winery with amazing caldera views. They are the largest wine producer in the Cyclades island group, and one of the most well-known wineries on the island, producing 50% of Santorini’s total wine production. They maintain a privately owned organic vineyard and feature four organic wines: 100% Assyrtiko, 100% Athiri, 100% Aidani, and 100% Mavrotragano. They also produce Santorini’s only sparkling white Assyrtiko wine.

Santo has an onsite wine tourism center open all year round, and offers the most comprehensive tours of any one winery. Their sun-drenched restaurant and patio are ideal spots to watch the sunset. It can be a busy place in the peak summer season, but their seating area is expansive and there is a huge onsite parking lot. (Santo is a popular stop on many wine tours.)

Santo Wines is a cooperative that was founded in 1947. In addition to their wide selection of wines, they also maintain a large shop selling Santorini tomatoes, fava, capers, caper leaves, and sweet preserves.

5. Art Space Winery – Exo Gonia

This small and unique winery is a spellbinding blend of modern winery, art gallery, and museum within a centuries-old wine cave. The owner guides you around the property and explains its history with a thick Greek accent. Very cool.

Art Space’s main varieties are: Assyrtiko, Aidani, and Mavrotragano. Although Art Space is not certified organic, organic grapes are used to make their wines.

Santorini Winery Overview

We discuss Santorini wine and wineries with Master of Wine Yiannis Karakasis in Athens. (He literally wrote the book on the topic.)

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More Great Santorini Wineries

Anhydrous – Fira

This winery’s restaurant and tasting room are located a short 10-minute walk from the main square in Fira. Anhydrous (meaning ‘waterless’) utilizes the island’s sea mist for hydration rather than irrigation. They are famous for using cement egg-shaped tanks to age their Anhydrous Icon wine. The onsite restaurant is one of the best in Fira, featuring an open-air patio with plenty of shade. This is the most convenient winery to visit if you are staying in Fira and don’t want to deal with transport.

Argyros Estate – Episkopi Gonia

Beautiful and modern winery that is the largest single-owner vineyard on the island. Voted in the top 50 of the world’s best vineyards and wine destinations.

Argyros is considered to have one of Santorini’s best Vinsanto wines (sweet wine); their Monsignori vineyard has two hundred-year-old vines from when their ancestors made Vinsanto for the church. The winery does follow some organic practices, and their use of herbicides is low, though they are not a certified organic grower.

Artemis Karamolegos – Exo Gonia

A charming modern winery that’s been a family-run operation for three generations. Their vines grow in six villages on Santorini, providing a wide selection of the best terroirs on the island.

Their red grape Mavrotragano is one of their newest plantings and is wire-trained (not the traditional kouloura basket-trained vines) to allow more sunlight to reach the branches. Prior to their cultivation, Mavrotragano was near extinction on Santorini. Their restaurant, Aroma Avlis, features fresh seafood and vegetarian options, and they offer an amazing Greek cooking class right on site.

Boutari – Megalochori

A beautiful dome winery that was built in 1989. Boutari is one of the most awarded and historical wine producers in Greece. The winery is small, focusing on Assyrtiko, Athiri, and Aidani grapes.

Their onsite indoor restaurant serves traditional local food such as fava, tomato fritters, and traditional pork sausage. The winery is typically open daily for tours and tastings.

Canava Chrissou & Tselepos – Pyrgos

A collaboration between the Chrissos family and renowned winemaker Yiannis Tselepos. The winery is now open to the public for tours and tastings (by appointment). They offer tasting flights of their premium Assyrtiko and other varieties in a beautiful setting in Pyrgos.

Canava Roussos – Episkopi Gonia

Traditional and charming, this is the island’s oldest winery, having been founded in 1836. It has been a family-run operation for over six generations. Aged Nykteri wine and Vinsanto wine are their specialty. Their outdoor theater hosts musical performances and concerts.

Gaia – Perivolia

Gaia Winery is beachside on Santorini’s east coast, with a rustic wine-tasting patio directly on the water.

Their wine collection features an exceptional offering and a novel approach to wine aging. Their Assyrtiko variety wine named Gaia Thalassitis Submerged is bottled and then aged underwater in an environment that is entirely free of oxygen and light. Every year, roughly 500 bottles are put in a crate and then submerged 20 meters underwater off the east coast of Santorini for four years. The results have been very successful. The wine is vibrant, takes on a smoky aroma, and has a rounder quality. Additionally, the wine bottle is very distinctive – complete with barnacles attached. Not surprisingly, Gaia Thalassitis Submerged is their most expensive wine.

Gaia Wines’ total yearly production is 120,000 bottles. Their wine Gaia Thalassitis (the non-submerged variety) is a classic expression of Santorini Assyrtiko. The winery has no restaurant, but meat and cheese platters are available.

Hatzidakis – Pyrgos

The only certified organic wine producer on the island of Santorini, the winery is located down a narrow and windy road, overlooking its expansive vineyard near the village of Pyrgos.

Hatzidakis Winery’s philosophy from vine to wine is simplicity with limited intervention. The new winery mimics a traditional canava (an underground cave winery); its reception area, tasting room, and wine tours are all inside of caves, built into the side of a hill. The caves have very tall ceilings, which sets the stage for some interesting acoustics and where sounds tend to echo. Note: The cave’s ambient temperature is also noticeably cooler, being underground, so bring a sweater.

Koutsoyannopoulos Winery and Museum – Vothonas

This modern winery sits atop its wine museum. The museum, presenting the history of Greek wine and the life of Santorini vine-growers since the 1600s, is set in an atmospheric 300-meter-long cave and tunnnel complex, 8 meters underground. It is an excellent place to learn more about the island’s wine-making processes, and also an excellent choice to visit if children are joining. There is no restaurant onsite.

OENO Π – Baxedes (Oia)

OENO Π (Oeno P) is a boutique winery founded by renowned winemaker Paris Sigalas of the Domaine Sigalas family. Opened in July 2022, it features a tasting room in a restored Sigalas wine cave and a landscaped courtyard overlooking the Aegean Sea. With an annual production goal of 20,000 bottles, the winery focuses on high-quality, small-batch wines fermented in 750- and 1,600-liter clay amphorae.

One of Oeno P’s standout wines is the 2020 “Tria Ampelia” (Three Vineyards), made from 60-year-old vines in Fira, Akrotiri, and Megalochori.

Vassaltis – Vourvoulos

An ultra-modern winery that opened in 2016 and offers tours around its vineyard, production area, and in their cellar where the tastings take place. They also offer four lunch and dinner menu options (pre-booking required), including pairing menus.

The winery specializes in producing wines made from the Assyrtiko, Athiri, Aidani, Mantilaria, and Mavrotragano grapes.

Mikra Thira – Thirassia

The first and only winery located on Thirassia, a tiny island 11 km west of Santorini – with a population of approximately 300. Accessible via a scenic ten-minute ferry ride from Oia, this modern winery has a bright tasting room and sunny patio with views of Folegandros, Ios, and Sikinos. Mikra Thira currently produces three dry white wines, all designated as PDO Santorini. Wine tours and tastings are available by appointment.

How to Get to Thirassia: There is a small foot-passenger ferry that runs three to four times a day in the summer and takes about 10 minutes. The ferry departs from Ammoudi Bay (at the bottom of the cliffs in Oia). Note: If you take the ferry over, you will need to arrange a transfer with the winery from Riva port, as it is a steep uphill climb. Private water taxis are also available for hire.

Booking Directly vs. GetYourGuide: How to Decide

One of the most frequent questions I get is whether to book a wine tour directly with the winery/operator or use GetYourGuide. While there isn’t a single “right” answer, the choice usually comes down to whether you prioritize the security of a platform or the intimacy of a direct relationship.

• GetYourGuide: The Cancellation Shield. The single biggest reason to use GetYourGuide is their 24-hour cancellation policy. Most (but not all) wine tours on their platform allow for a full refund as long as you cancel at least 24 hours before your departure. This is a massive safety net in Santorini, where plans often shift due to flight delays or ferry changes. Additionally, GetYourGuide has thousands of verified reviews in one place, whereas smaller boutique wineries’ websites may only display curated, positive testimonials.
• Booking Directly: The Private Customization. Booking directly is often the better route for customized wine tours or specialized educational requests. If you want to visit a specific “hard-to-get” estate like Hatzidakis or need a tour focused entirely on organic viticulture, a direct line to the operator is best. For standard group tours, prices are often identical. Operators usually price the commission into their advertised rate, so don’t assume direct is always cheaper.
• The “Support Local” Reality. In theory, booking direct ensures every dollar goes straight to the local guide and winemaker. In practice, many of the best small wine guides rely on GetYourGuide to handle their marketing and administrative “paperwork” so they can focus on the wine. It’s often a wash for the operator, and the “direct is better” argument is more complicated than it appears on the surface.
• The Payment and Logistics Gap. GetYourGuide offers instant confirmation and simplified Apple Pay/Google Pay options, which provide better credit card protection. Some local operators may require a wire transfer or a non-refundable deposit. Always confirm the refund terms in writing before sending funds.
• Real-Time Availability. In peak July and August, popular sunset wine tours often sell out on GetYourGuide weeks in advance. If you see “Sold Out” on a platform, check the winery’s direct site or give them a call – they occasionally hold back a few spots for direct bookings.

Final Verdict: When to Use Which

• Use GetYourGuide if: You value cancellation flexibility, want to see verified reviews, or are booking within a tight cruise or ferry schedule where things might change.
• Book Directly if: You want total itinerary control, have specific “niche” wineries you want to visit, or are booking a private event for a large group.

Full Disclosure: My links to Get Your Guide are affiliate links meaning I get a small percentage of the booking fee if you book through that link. It does not change the price you pay in any way.

Cruise Passengers – Logistics

If you are arriving in Santorini on a cruise ship, a wine tour is the best way to escape the thousands of other passengers flooding the narrow streets of Fira and Oia. However, wine tasting from a ship involves some of the most difficult logistics of any port in the Mediterranean.

• The Cable Car Bottleneck. All cruise passengers are tendered to the Old Port of Fira (Skala). From there, your only way up to meet a tour van is the Cable Car (€10 in 2026) or walking 587 steep, slippery steps. When 3 or 4 ships are in port, the wait for the cable car can exceed 90 minutes. Do not book a tour departing less than 2 hours after your ship’s scheduled arrival time.
• The “Arrival Time” Trap. Your ship’s arrival time is when it drops anchor, not when your feet hit the dock. Between tender wait times and the cable car queue, it often takes 2 hours to get to the “top” of the island (Fira) where wine tours begin. Most wine tours pick up from the Cable Car Top Station or a nearby hotel in Fira. Confirm the exact meeting point before you leave the ship.
• The Athinios Port Alternative. Very rarely, a cruise line will offer a “Wine and Culture” excursion that tenders you directly to Athinios Port (the ferry port). This skips the cable car entirely. If you book an independent tour, you will almost certainly have to meet your driver in Fira.
• Traffic Warning. Most wineries are located in the center of the island (Pyrgos, Megalochori, Exo Gonia). While the distance is short, the traffic between Fira and the wineries can be busy in the afternoon. A 10-minute drive can take 30 minutes. Aim to be back at the Fira cable car at least 90 minutes before your “All Aboard” time. The line to get down the cable car is often just as long as the line to get up.
• The “First Off” Battle. Cruise lines prioritize their own shore excursions for the first tender boats. If you book an independent wine tour, you might not reach the top of the cliff until late morning. Reserve a tender time slot through your ship’s app the moment you board.
• Avoid the Sunset Wine Tour. Most cruise ships depart between 6:00 and 8:00 PM. Sunset wine tours are designed to end at sunset, which is too late for most cruise schedules. Day Tours are Best: Book a morning or early afternoon tour to ensure you are back at the port safely.
• Challenges and Rewards. The primary challenge is the vertical logistics of the cliff. However, the reward is massive: while 10,000 people fight for a photo in Fira, you will be sitting in a quiet vineyard in Megalochori, tasting some of the best volcanic wines in the world.

Getting to Santorini Wineries

• Santorini KTEL buses are the cheapest way to visit wineries, with most fares ranging from €2.00 to €2.50 (cash only, payable on the bus). All routes originate at the main terminal in Fira. If you are staying in Oia or Imerovigli, you must first take a bus to Fira and then transfer to your final destination. Most buses run every 30 to 60 minutes during the high season.
• Fira to Perissa or Akrotiri: These are the most useful routes for wine lovers. Both buses stop directly in front of Santo Wines and within a very short walk of Venetsanos. For Gavalas or Boutari, tell the driver you want the Megalochori stop; it’s a 5-minute walk from there into the traditional village center where the wineries are located.
• Fira to Kamari: Use this route for Estate Argyros, Artemis Karamolegos, Canava Roussos, and the Koutsoyannopoulos Wine Museum. I recommend telling the conductor exactly which winery you are headed to when you pay, as many of these are located along the main road between Messaria and Kamari rather than at the final beach stop.
• Fira to Oia: It all depends which route the bus takes (there’s an eastern direct route and western caldera route) and that varies by season and time of day. Before getting on board ask specifically about your destination. Some routes pass near Vassaltis Vineyards (you’ll need to walk about 10 minutes from the main road) and Domaine Sigalas (a bit of a walk from either route). Baxedes and Finikia are two stops each on different routes.
• Uber in Santorini is reliable but operates as a “Uber Taxi” or “Uber Comfort” service, not a standard low-cost rideshare. There is a €36 minimum fare for every ride. This makes it a poor choice for a 5-minute hop between wineries, but it is excellent for a stress-free return to your hotel in Oia or Imerovigli after a long tasting session since it handles the payment through the app.
• Traditional Taxis are scarce (there are only about 40 on the whole island). You won’t find them driving around the backroads of Megalochori or Messaria. If you need one, have the winery staff call a local radio taxi for you. Expect to pay €30 to €45 for most trips. Always confirm the price with the driver before the car starts moving.
• Pre-booked Private Transfers are my top recommendation for groups of four or more. You can book a driver for a “point-to-point” transfer or even for a few hours to wait while you taste. It’s often cheaper than two Ubers and far more reliable than the bus if you are on a tight schedule. Companies like Welcome Pickups or local van services are the way to go here.

Best Wine Bar for Santorini Tastings

Oia Vineyart is the island’s best “one-stop shop” for wine lovers. Tucked away in a quiet Oia backstreet, it is the only place in Santorini that serves wines from every single winery on the island. It’s a perfect alternative if you don’t have time for a full tour but want to compare a flight of 6 different local labels (€35). They also have a fantastic deli for local cheeses and a small art gallery upstairs.

Santorini Wines & Grape Varieties

Santorini has plenty of quality options for wine lovers. The three most celebrated wines produced on the island are the crisp white Assyrtiko, the sweeter dessert wine Vinsanto, and the traditional white Nykteri. These wines use the Assyrtiko grape, which is indigenous to Santorini.

Assyrtiko

Assyrtiko (pronounced a-SEER-tee-ko) is considered the finest white wine in Greece, and Santorini’s Assyrtiko is the island’s best and most prolific wine. It’s also the most famous Greek white wine worldwide, and its fame is due to Santorini’s remarkable quality. Assyrtiko is a crisp, light, dry white with a hint of citrus fruits (lemon, lime, or grapefruit) and is slightly bitter. It has a definite saltiness and mineral taste. Assyrtiko is similar to a Sauvignon Blanc.

Vinsanto

Vinsanto is a dessert wine and Santorini’s oldest wine. Vinsanto is highly regarded and is extremely sweet with a dense taste and smells more like red wine, even though it’s made with the prominent white grape variety. Vinsanto has a thick, syrupy consistency and a golden color; if allowed to age, it can turn an amber color.

Vinsanto is made from late-harvest white grapes that have been dried in the sun for ten days (an ancient technique dating back to 700 BC) and then aged in oak for two or more years. This production method is complex and produces very small yields. Sometimes the wines are aged for decades, and it has the potential to age for a century. The longer the wine has aged, the more bold the flavor. Old vintages are extremely rare and expensive. Vinsanto must always contain at least 51% Assyrtiko grapes and is commonly blended with Aidiani and/or Athiri grapes. Only a handful of wineries on the island of Santorini produce Vinsanto.

Although they are both sweet dessert wines, Santorini’s Vinsanto (“wine from Santorini”) is unrelated to the Italian Vin Santo (“holy wine”). They are produced using different grapes and methods.

Nykteri

Nykteri (pronounced nith-terry) is the most unique dry white from Santorini. The wine is made from overripe grapes and then barrel-aged for at least three months. The grapes were traditionally harvested at night, hence the name Nykteri, derived from the Greek term “harvested at night.” Today, there is no requirement for the grapes to be harvested at night. There are various styles of Nykteri wine, ranging from a discreetly oaked flavor to a more full-bodied style with flavors of nuts and honey.

Santorini Grape Varieties

There are approximately 40 local grape varieties currently grown on Santorini, although not all are cultivated. Over a hundred years ago, there was much more diversity, and the island’s winemakers cultivated close to 60 different grape varieties. In recent years, producers have focused primarily on the top five varieties:

1. Assyrtiko (white)
2. Mandilaria (red)
3. Aidani (white)
4. Athiri (white)
5. Mavrotragano (red)

The top grape, by a long stretch, is the white grape Assyrtiko, whose plantings account for 75-80 percent of Santorini’s vineyards. The next most common is the red grape Mandilaria, which accounts for about 10 percent and is typically blended with Mavrotragano. Aidani and Athiri, both whites, make up the remaining 5-10 percent; apart from a selection of rare grape varieties like Platani, Katsano, and Gaidouria.

Santorini White Grapes

• Assyrtiko
  Assyrtiko (pronounced a-SEER-tee-ko) is a white Greek grape, grown all over the country and indigenous to the island of Santorini. Assyrtiko grapes have transparent yellow-gold skin, are highly acidic with fruity flavors, and produce a high alcohol content wine. Assyrtiko vines are mostly disease-resistant and do well in drought conditions. Its bark is exceptionally hard, which helps protect it from the extreme summer winds.

  Some vineyards in Santorini have 70-80 year old Assyrtiko vines that produce sparingly. Although the grape yields from these vines tend to be low, they are some of the highest-quality grapes grown on the island.

• Aidani
  Aidani (pronounced eye-AH-nee) is an ancient white Greek grape variety found mainly on the islands of Santorini and Rhodes. Aidani is lower in sugar and acidity than Assyrtiko, with more floral aromas. Aidani is seldom used on its own and is often mixed with grapes having a high alcoholic content and acidity, such as Assyrtiko or Athiri, which helps to tame the boldness of these grapes and produces a smoother, softer wine when fermented.

  Although Aidani is a robust, drought-resistant variety of grape with thick skin, it’s more demanding to grow. Aidani grapes ripen at different times, so the grape harvesters have to pick some grapes first, then pass through the vineyard a second time to collect the remaining grapes. Additionally, Aidani ripens late, so it must be harvested last – which is not easy when it’s planted alongside other types.

• Athiri
  Athiri (pronounced ah-THEE-ree) is grown exclusively in Greece, and is known for its fruity flavors with hints of citrus like lemon, grapefruit, and nectarines. It is primarily used for blending with the dominant Assyrtiko. Athiri’s acidity is much lower than Assyrtiko, and the grapes are thin-skinned, with a golden-green appearance. Athiri grapes are generally easy to grow and therefore produce high yields.

Santorini Red Grapes

Mandilaria is the most widely planted red grape variety on Santorini. While Mavrotragano is an ‘exotic’ grape variety that’s making a comeback after it was near extinction on Santorini around 2008.
• Mandilaria
  Mandilaria (pronounced Man-dee-LAR-ya) is a black-skinned red grape, also known as Amorghiano (on Rhodes), and the most widely planted red grape variety on Santorini – though growers tend to produce small yields. Mandilaria grapes have very thick skins full of tannins, which account for the most intense colorations in Greek wine, and are high in antioxidants. Wines from this variety have a low alcohol content, however, and typically lack intense flavor and aroma, so Mandilaria is frequently used in blends.
• Mavrotragano
  Mavrotragano (pronounced Ma-vro-TRA-ga-no) means “black and crunchy” in Greek. Producing a small fruit with high sugar levels, Mavrotragano grapes produce spicy, deeply colored, full-bodied red wines that are similar to a Syrah. Most producers on the island feature a 100% dry Mavrotragano, although in very small quantities.

  Mavrotragano was traditionally used to make sweet wines, but came close to extinction on Santorini a couple of decades back. In the 1970s, most of the island’s Mavrotragano plantings were replaced with Assyrtiko, the dominant and more lucrative variety. Since its low point around 2008, however, this little grape has been making a comeback, returning in very limited plantings cultivated by a few of Santorini’s most dedicated growers. For this reason, Mavrotragano is considered ‘exotic’ – a rare variety covering only one percent of the total plantings on Santorini.

  Excessive alcohol levels in this variety can be problematic if winemakers are not careful. Another challenge with this grape is that fully ripe bunches often include underripe green berries. Winemakers in Santorini continue to experiment with growing techniques to maximize this grape’s potential in wines and wine blends.

Rare Varieties

Once upon a time, the island’s vineyards grew over sixty varieties, however most of these varieties are no longer grown. Platani, Katsano, and Gaidouria grapes continue to be cultivated in very small amounts, and a few wineries are producing some unique blends using these fruits. Wines made with Katsano and Gaidouria do not have the pronounced acidity of Assyrtiko, but retain the salty mineral taste.

Santorini Grape Growing Conditions

Soil

Santorini’s soil, formed from the island’s major volcanic eruption in 1600 BC, is a mix of volcanic rock, ash, sand, pumice, and lava fragments, known locally as “aspa.” This composition makes the soil acidic with a low pH, influencing the mineral taste of the local wines. The soil, light and crumbly, retains little moisture and is not suitable for tilling. Its appearance resembles a blend of sand and lunar pebbles in red, black, or white. Vine roots here can extend up to 20 meters deep, seeking nutrients from the volcanic ash embedded deep in the soil.

Intense Sun & Wind

Summer in the Cyclades, including Santorini, is typically very sunny with very few cloudy days. The region experiences strong northern Meltemi winds from May to September, which can challenge wine production by risking grape damage. However, these tough conditions are also thought to enhance grape quality, producing better juice and superior wines.

Rain & Sea Mist

Santorini experiences minimal rainfall from April to September, with almost none in summer. Grape vines are irrigated only in their first one or two years; thereafter, they rely on moisture from the volcanic soil. At night, sea mist from the caldera blankets the island, supplying essential moisture to the vineyards. The island’s unique, porous, pumice-rich soil effectively absorbs and then gradually releases this moisture to the vines, providing an optimal amount of water for the grape crops.

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What is Terrior?

The vineyard at Hatzidakis Winery in Pyrgos.

Terroir (pronounced teh-waar), derived from the Latin terra meaning soil or land, refers to the natural environment of a vineyard, including soil, climate, rainfall, and terrain. It’s the concept that the specific location where wine grapes are grown imparts a unique flavor to the wine, creating a distinct “personality” that cannot be replicated elsewhere, even with the same grape variety and winemaking methods. Essentially, terroir embodies the “taste of a place.”

While primarily associated with wine, terroir also applies to other soil-grown foods like olives, tomatoes, and hops, where the growth region contributes to their distinctiveness.

Santorini’s Unique Growing Style

In Santorini, vines are grown low to the ground and are not supported by wire trellising, as is common in most vineyards throughout the world. In order to provide necessary protection from the island’s harsh conditions, local growers have adopted special training systems for the vines:

• Kouloura (Basket) Method
  The most common method, where grape-bearing branches are carefully woven by hand into a circular, wreath-like shape. This living ‘basket’ shelters the grapes from strong winds, intense sun, and dry climate, while also trapping humidity. Typically, trapping the humidity is generally not a good wine-making practice, but it is beneficial in Santorini’s extremely arid environment.
• Kladeftiko (Small Ring) Method
  In this method, vines are shaped like goblets with pruned branches forming a spur at a lower point and longer canes trained into a circle higher up. In spring, the ring will grow shoots and bear fruit, parallel to the trunk. This age-old practice creates a taller trunk which facilitates better aeration, as the grapes are off the ground, unlike in the kouloura method. However, they are also more exposed, which makes this method suitable only in wind-protected areas.

Additionally, terraced landscaping and traditional Greek dry-stone walls are used to enhance cultivation and reduce water loss.

Harvesting

In Santorini, grape harvesting is time-consuming and labor-intensive; mainly done while crouching, as the vines are low to the ground. Vines are widely spaced in the vineyard to optimize the absorption of scarce nutrients. Harvesting is always manual or assisted by donkeys, with no machinery involved.

Santorini grape harvest.

Wine Classifications – PDO and PGI

PDO stands for Protected Designation of Origin.

Greece has more than 100 products that have been registered as PDO, including wine, cheese, olive oil, honey, and more. When a wine is labeled as “PDO,” this indicates that the wine comes from a specific area, is produced from designated varieties, and is made using that location’s traditional wine-making techniques.

The PDO Santorini classification guarantees the wine will be made using at least 85% Assyrtiko grapes, with the remaining percentage made up of Aidani and/or Athiri grapes, all grown in the PDO zone of Santorini. All stages of the wine production must take place within the Santorini zone, including grape cultivation, fermentation, and bottling and labeling. The designated PDO Santorini zone consists of Santorini (Thira) and its closest neighboring island, Thirassia.

PGI stands for Protected Geographical Indication.

When a wine is labeled as “PGI,” this indicates that at least 80% of its grapes have been grown in that particular zone. The rules regarding production are much more relaxed than the PDO designation, and only one stage of the overall production must take place within the specified zone.

The PGI Cyclades Islands zone includes all of the Cycladic islands located in the Aegean Sea. Grapes used to produce PGI Cyclades Islands wines must be planted at altitudes exceeding 30 meters. Most wine made in the Cyclades Islands PGI zone comes from either Santorini or Paros.

Santorini Wine History

The caldera was formed by a massive volcanic eruption around 1600 BC. The island remained barren for three centuries until settlers arrived around 1300 BC and introduced vine cultivation to the volcanic soil. From 500 AD through the Middle Ages, Santorini’s sweet “vin Santo” (wine from Santorini) became a highly traded and celebrated commodity across the Mediterranean.

In the late 1800s, a tiny aphid called phylloxera decimated vineyards across Europe and mainland Greece. Santorini was uniquely spared because its volcanic, sandy soil lacks the clay necessary for the pest to survive. As a result, Santorini’s vines were never grafted onto American rootstock. Many vines on the island are centuries old, maintaining their original natural root systems.

In the late 19th Century, European wine crops were decimated by phylloxera insects. Santorinian vineyards were immune to this blight as the pest cannot survive in the island’s volcanic soil.

The modern industry faces significant challenges. While there were over 4,000 hectares of vineyards in the 1950s, that number has dropped to roughly 1,100 hectares in 2026. This decline is due to tourism development and the high cost of manual labor. However, quality and prestige have never been higher. The number of wineries has grown from just six in the 1980s to twenty-one in 2026, reflecting a shift toward world-class, boutique production.

Since the 1950s, Santorini’s tradition of wine production has been threatened by modern tourism development and the high value of land.

Books on Santorini Wine & Wineries

The Wines of Santorini by Yiannis Karakasis is a joy to read and wonderfully informative about every last detail regarding Santorini wines. It’s a little tricky to find but if you get the chance do grab a copy.

More recommended books on wine and viticulture

• Volcanoes and Wine: From Pompeii to Napa, by Charles Frankel
• The World Atlas of Wine, by Jancis Robinson
• Wine Folly: The Master Guide, by by Madeline Puckette & Justin Hammack

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