Santorini: Training system for wind and origin

FIELD NOTE 01

From island conditions to vine training

On Santorini, the volcanic soils, dryness, and strong winds are important factors. The traditional kouloura is explained as a method in which branches are trained low in basket or ring shapes to protect the bunches from strong winds and heat.

Rather than directly linking soil type to aroma, create diagrams showing where on the vine the clusters are exposed to wind and how they are cultivated, to clarify the relationship between land and human intervention.

FIELD NOTE 02

Update the proportion of dry white

For dry white PDO Santorini, Assyrtiko is the main variety. The EU's 2022 announcement indicated that the minimum required percentage rose from 75% to 85%. Do not use the previous requirement of 75% as current.

This change concerns dry whites. Do not generalize the same percentage to other styles of wine, such as Vin Santo, without confirmation. Always read both the wine type concerned and the timing of the revision together.

FIELD NOTE 03

Separate grape variety from geographical name.

You cannot assume a wine is from Santorini based only on the name Assyrtiko. On the other hand, both dry and sweet Vinsanto can be studied on the island, so even knowing the place name alone does not determine the wine's sweetness.

First, write grape variety, origin, and wine type in three columns, then add viticulture and winemaking processes. Kouloura is a vine training method; sun drying takes place after harvest, showing they occur at different production stages.

Courses related to this question

Assyrtiko: Island cultivation and the production of dry and sweet styles →

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