You’ll wander Santorini’s volcanic vineyards with a local guide, taste 10–12 wines—including Assyrtiko and Vinsanto—at three family-run wineries, and share Greek cheese and snacks with your small group. Expect laughter over imperfect Greek phrases, ocean breezes through open cellar doors, and maybe a new favorite wine you’ll remember long after sunset.
The first thing I noticed was the quiet—well, apart from our little group’s shuffling as we stepped out near Episkopi-Gonia. The volcanic soil looked almost grey under the morning sun, and our guide, Eleni, grinned as she scooped up a handful to show us the tiny roots of the Assyrtiko vines. I didn’t expect the earth to feel so gritty—almost like ground pumice. She explained how these old vines curl low to protect themselves from wind and salt, which made me think of stubborn old fishermen I’d seen by the port earlier. We wandered between rows while she pointed out wild herbs growing between the stones—honestly, I only recognized thyme. The air smelled faintly like sea spray and something sweet I couldn’t place.
At Argyros winery, we sat in a bright room with windows flung wide open to let in that Cycladic breeze. The first sip of white was sharper than I expected—Assyrtiko again—and paired with this crumbly cheese that Eleni called “chloro.” The winemaker popped by to say hello (he had grape stains on his hands), and told us their Mavrotragano got some big score from an American critic—I pretended to know what that meant but mostly just liked how he poured with both hands. Someone asked about Vinsanto, so he disappeared and came back with a sticky glass of it. It tasted like dried apricots and Christmas cake, if that makes sense.
We stopped at two more wineries after that—one was Anhydrous, which had these big clay amphorae lined up outside. Apostolos, who runs it, talked about experimenting with ancient techniques but honestly I was distracted by the smell of baking bread drifting over from somewhere nearby. At each place there was a new snack: olives here, dry bread there. By then my notes were just doodles of wine glasses and half-remembered Greek words (I tried to say “thank you” at one point and everyone laughed—no idea what I actually said). Pickup had been easy enough; they’d met us right at our hotel in Fira.
I still think about that last vineyard walk—the sun starting to dip behind blue domes in the distance, my shoes crunching on gravelly paths. There’s something about tasting wine where it’s grown that sticks with you longer than any label or souvenir bottle ever could.
You visit three traditional wineries in different parts of Santorini during this tour.
Yes, hotel pickup is included for all car-accessible locations in Santorini; custom arrangements are possible if needed.
You’ll taste 10-12 wines including Assyrtiko, Nykteri, Vinsanto, and other Greek varieties.
Yes, local cheese (like chloro), olives, dry bread and snacks are served alongside the wine tastings.
The tour lasts around four hours from pickup to drop-off.
This is a small group tour shared by 2–10 people depending on your booking choice.
Yes, you stroll through real vineyards on volcanic soil as part of the experience.
The guides speak English; some may also speak Greek or other languages depending on availability.
Your day includes pickup from your hotel or Airbnb anywhere accessible by car in Santorini (or an easy meeting point if not), all transport by air-conditioned vehicle between three family-run wineries across the island’s countryside, guided walks through real volcanic vineyards with stories from local experts along the way, tastings of 10–12 different wines including Assyrtiko and Vinsanto styles plus Greek cheese and snacks at each stop before being dropped off again wherever you’re staying.
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