The volcano that blew Santorini into history 3,500 years ago is responsible for a combination of natural forces creating ideal conditions for agricultural products sought after throughout Greece.
Georgia Tsara and Yiorgos Hatziyannakis
Georgia is the foremost expert on the island’s unique agriculture, coordinates and teaches many of the cooking, cheese and wine classes held at Selene and was a major force behind Santorini’s Year of Gastronomy designation in 2013.
The volcano that blew Santorini into history 3,500 years ago created a soil that produces the driest white wines and the finest dessert wine this chef has ever had moisten his palate.
Santorini TOMATO SAUCE WITH VINSANTO wine: Santo Winery
Santo Wines – responsible for 17% of the agricultural land on the island – emphasized that its mission is “to preserve the cultivation of land and overcome the challenge of rapid touristic development that leads to the abandonment of land cultivation.”
The kouloura is the unique way of pruning the grape vines to keep the round shape of a basket-like circle.
The volcanic cliffs maintain an ideal temperature for wine production making air conditioning unnecessary.
The volcano that blew Santorini into history 3,500 years ago is responsible for a combination of natural forces creating ideal conditions for agricultural products sought after throughout Greece.
Travel with Pen and Palate 
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