Assyrtiko

Assyrtiko typically displays a pale yellow color with greenish reflections, a dominant presence of green citrus notes on the nose, and a distinct mineral profile — petrol and flint. This variety is more characterized by expression through texture, body, and palate rather than aromatic intensity.

The main feature of Assyrtiko is its consistently high acidity, despite the hot, arid climate (which is known to result in a high sugar content). It is precisely because of its high acidity that this variety boasts a rare aging potential for white wines. Even a young Assyrtiko can be safely stored for 4-5 years, and it will only become more beautiful. Under the right conditions, the life span of this wine can be doubled, and an aged Assyrtiko can mature beautifully for up to 15 years.

Assyrtiko is a true islander — its homeland is the legendary volcanic island of Santorini. In the wine world, Santorini is often referred to as a Jurassic Park, thanks to its ancient, ungrafted vineyards — the oldest in all of Greece. Many of the vines here are over 100 years old, with a few estimated to be close to two centuries in age.
Across Europe, it's now extremely rare to find vines growing on their own roots. In the late 19th century, a tiny insect called phylloxera — a root-eating louse accidentally introduced from North America — wiped out nearly 80% of the Europe’s vineyards. The only effective way to combat the devastating pest was to graft vines onto American rootstocks, which were naturally resistant to phylloxera. In this method, the vine’s root system and lower stem come from the American stock, while the desired grape variety is grafted on top. As a result, the vast majority of vineyards today are grafted. Vines that survived the phylloxera crisis on their own roots are incredibly rare — and highly prized.
Santorini’s vineyards are among the very few in Europe that escaped the epidemic because phylloxera cannot survive in volcanic soils. Today’s Assyrtiko vines are direct descendants of those cultivated over 3,000 years ago, when winemaking first began on the island.

Santorini’s soils are truly unique—formed by a series of powerful volcanic eruptions, they consist mainly of ash and pumice, with no clay or organic matter. For thousands of years, the island’s vines have struggled through these rocky layers, digging deep in search of nutrients.
Rain is rare during the summer months, but strong, gusty winds are frequent. To protect the vines from the harsh climate, local growers have practiced a traditional training method for over a thousand years: they weave the vine canes into a low-lying, basket-shaped coil called kouloura (κουλούρα), which means “ring” or “bun” in Greek. This form shields the grapes from wind, sun, and drought, allowing the vines to absorb precious moisture from the morning dew. Naturally, vines growing under such extreme conditions yield very small harvests—typically around 3,000–3,500 kg per hectare.
All of these environmental factors shape the distinctive personality of the native Assyrtiko grape. The wines stand out for their crisp acidity, vibrant citrus notes, and pronounced saline minerality—a direct reflection of the island’s volcanic origin.
These premium terroir wines are classified under the PDO (Protected Designation of Origin) Santorini—known in Greek as ΠΟΠ ΣΑΝΤΟΡΙΝΗ—similar to France’s AOC or Italy’s DOC systems. Wines bearing this label must be made primarily from indigenous varieties, with Assyrtiko accounting for at least 75% of the blend, often complemented by Aidani and Athiri.

In recent decades, Assyrtiko has expanded beyond its native Santorini. The first region on the Greek mainland to plant this noble variety was the Halkidiki peninsula. Since then, its vineyard area has been steadily growing, and today Assyrtiko can also be found in Drama, Kavala, Central Greece, and the Peloponnese.

Mainland Assyrtiko wines, like those from Santorini, are known for their high acidity and pronounced minerality. However, they tend to show more expressive fruit aromas and a lighter overall structure. Interestingly, at the 2021 Thessaloniki Wine Competition—one of Greece’s most prestigious wine events—the top-rated Assyrtiko came not from Santorini, but from the mainland: Akrathos Assyrtiko 2017. 

Assyrtiko's success has also reached beyond Greece. The first vineyards outside the country were planted in Australia in 2012. Today, this flagship Greek variety can be found in countries such as South Africa, Italy, the United States, and Cyprus. 

Young Assyrtiko is an excellent match for seafood dishes—especially shrimp, crab, sea urchin, oysters, and other shellfish. Grilled fresh fish makes an ideal pairing, particularly when finished with a squeeze of lemon to enhance the wine’s bright acidity. Fried hard cheeses also bring out the best in this wine. 

Aged Assyrtiko, on the other hand, calls for more substantial pairings. Richer fish or white meat dishes work beautifully. Thanks to its naturally high acidity, aged Assyrtiko can rival red wines when it comes to food pairings. It pairs confidently with oven-roasted lamb (especially when prepared with lemon) or pork knuckle in an orange sauce. 

As for Santorini’s sweet Assyrtiko wines, known as Vinsanto, the pairing options are endless. Just to name a few: hard cheeses, blue cheeses, dried fruits, chocolate cake, salted caramel, chocolate soufflé, portokalopita (a traditional Greek orange pie), and tiramisu. 

Assyrtiko is a highly versatile grape, capable of producing both exceptional varietal wines and well-balanced blends. Greek winemakers have long favored blending it with Sauvignon Blanc, but more recently, there’s been a growing preference for pairing it with another indigenous variety — Malagousia. 

You can experience Assyrtiko wines during our wine tours “Big and small.”, “France VS Italy”, and the “Gastronomic tour in Arnea”.