|Santorini vineyard -- low lying.|
|A fine rosé from the mandilaria grape.|
|A delicious white from the assyrtiko grape.|
|The vine clustering on the dry soil.|
|A 'vine nest', obviously past its use-by date.|
|A nice selection.|
|Tasting the local produce. With a view.|
Along with other adapted horticultural species, Santorini’s vineyards cover a surface of 1400 hectares. The cultivated vines are stretched from the sea level to the caldera cliffs of 250m of altitude. The archeological statements show that viticulture was already present on the island in the 17th century B.C. (vineyard devastated by the volcanic explosion around 1600). From 1200 B.C. to today, there has been a continuous cultivation of vines.Santorini also has the distinction of being phylloxera-free, so the vines on the island do not need to be grafted. There are ten or eleven wineries you can visit to taste and purchase, plus lots of local family cellars.
As well as its unique local wines, Santorini rather amazingly manages to produce other local agricultural specialities - all grown close to the ground, of course: indigenous farm products like fava peas (like split peas), cherry tomatoes, white eggplants and the wild crocus plant (from which saffron is gathered).
|Dried fava beans.|
|Fava beans - look like split peas.|
|Cactus jam (from fico d'India or prickly pear fruit)|
|A few local agricultural specialities.|
|Scallops with fava bean pureé, garnished with local capers - delish!|
|Did I mention that it's windy? This imported eucalypt has bent to the breeze.|