Estate Argyros

Established in 1903 by Georgios Argyros, Estate Argyros is a family-run winery in Episkopi Gonia on the Greek island of Santorini. The current proprietor, Matthaios (Matthew) Argyros, represents the fourth generation of the family and has been at the helm since 2004.

Over the years, the estate has expanded its vineyard holdings to over 120 hectares, making it the largest private vineyard owner in Santorini. These vineyards are home to vines averaging over 70 years of age, with some parcels exceeding two centuries. The low-yielding vines, cultivated without irrigation and farmed organically, seldom yield more than 25 hectolitres per hectare, even in abundant vintages.

The estate produces wines from indigenous Santorinian grape varieties, including Assyrtiko, Athiri, Aidani, and the rare red Mavrotragano. Additionally, they produce Vinsanto, a traditional sweet wine aged for extended periods—sometimes decades. All vineyard work is performed manually, except for ploughing, which is carried out by mules. The traditional basket-shaped vine training system, known as "koulouri," protects the grapes from strong winds and intense sunlight.

Santorini

The volcanic island of Santorini is one of the southernmost in the Cyclades archipelago and among the most famous in Greece. Growing vines has been a long-standing activity and it has successfully survived the competition for hotel-land as well as the extreme viticultural conditions (volcanic eruptions, severe summer drought, hot weather, dry, ferocious winds)

In this unforgiving viticultural environment, vines are pushed to their limits, struggling to produce even 2 tonnes per hectare. This also results to an extraordinary definition of  flavours in the fruit.

Asyrtiko, the standout Greek white grape, planted throughout Greece including Macedonia and Attica, is at home here with a magnificent combination of body, steely minerality and high acidity. It works extremely well in its own, but it also lends itself to blends with the more mellow and fruity Athiri and Aidani grapes.

Assirtiko wines are bone-dry, showing citrus aromas intermixed with an earthy, mineral aftertaste that reflects the volcanic soil of Santorini.

Vinsanto or Vissanto
Vissanto, produced since Byzantine times, is a local sweet wine speciality, made from sun-dried Assyrtiko, Aidani and Athiri grapes. Mature examples are half-way between Oloroso and Tawny Port. Less sweet, more youthful versions from a combination of raisined and and un-raisined grapes, or from grapes that have undergone less sun drying, show peach flavors and a lingering aftertaste of wildflower honey, supported by mouthwatering acidity.

Although the island didn't have a reputation for red wine, the red cultivars of Mandilaria (20% of vineyard area) and the oak-aged Mavrotragano (of the Mataro-Mourvedre lineage) have now gained recognition in the Greek wine-making scene.

A rare examples of sweet wine (Madeira-style) from sun-dried grapes  is also produced by the local Mavrathiro.

Recommended Producers

Santorini is home to several pioneering boutique wineries. Certain of these have propelled the local industry to achieving modernization, innovation and international recognition;  Sigalas, Hatzidakis, Argiros, Antoniou and Heliopoulos are some of the premium quality producers.

Assyrtiko

Assyrtiko (aka Assirtiko) [pronounce: A seer' tee ko] is one of Greece's signature white wine grape varieties, used for both dry and sweet wine. It reaches its apogee in the island of Santorini (where it was first planted – currently 70% of the island’s vineyard area). It yields a bone-dry, steely wine that has deliciously concentrated citrus aromas mixed with an earthy, mineral aftertaste evocative of the volcanic soil of Santorini.

Uniquely, the vines are cultivated in low basket shaped crowns, pinned to the ground, for protection from the often fierce winds dominating the climate in Santorini. Coming off the sea, the nocturnal fog brings much needed water to the vines during the dry, hot summer season and this, coupled with the cooling northerly winds provide the right growing conditions for the grape to thrive.

Assyrtiko is highly resistant to most grape diseases and this partly explains why it been widely re-planted throughout appellations in Greece, such as in Paros, Naxos, Crete, and in smaller quantities in Attica, Drama, Epanomi, Halkidiki and Hromitsa, Drama.

Owing to its pronounced mineral profile, Assyrtiko stands up well for blending with grapes such as Sauvignon blanc, Sémillon and the indigenous Greek white grape Malagousia.
 
These are wines to be enjoyed young or aged; the ideal complement to delicate dishes, fish, seafood and, surprisingly, even grilled meat dishes.

More famously, Assyrtiko is paired with the aromatic Aidani and Athiri white grapes for the production of a distinctive, naturally sweet wine called Vinsanto (derivative of the name Santorini), known since the Byzantine times.
 
Vinsanto can be naturally sweet or fortified and must be barrel-aged for a minimum of 2 years.  The opulently sweet Vinsantos display a deep amber colour, a thrilling nose of crème brûlée’, chocolate and dried apricots and a palate of dates and dried figs.