Editing Santorini (section)

=== Wine industry ===
{{Main|Santorini (wine)}}

The island remains the home of a small [[wine]] industry, based on the indigenous [[Assyrtiko]] [[grape]] variety, with auxiliary cultivations of Aegean white varieties such as ''[[Athiri]]'' and ''[[Aidani]]'' and the red varieties such as [[Mavrotragano]] and [[Mandilaria]]. The vines are extremely old and resistant to [[phylloxera]] (attributed by local winemakers to the well-drained volcanic soil and its chemistry), so the vines needed no replacement during the great [[phylloxera epidemic]] of the late 19th century. In their adaptation to their habitat, such vines are planted far apart, as their principal source of moisture is dew, and they often are [[trained (vine)|trained]] in the shape of low-spiralling baskets, with the grapes hanging inside to protect them from the winds.<ref>An early observer of this was [[James Theodore Bent|Theodore Bent]] in January 1884: "[At] Santorin they always weave the tendrils of their vines into circles, the effect in winter being that each vineyard looks as if hampers were placed all over it in rows and at intervals of every two yards." (''The Cyclades, or Life Among the Insular Greeks''. London, 1885, p. 41).</ref>

The viticultural pride of the island is the sweet and strong ''Vinsanto'' ({{langx|it|"holy wine"}}), a dessert wine made from the best sun-dried ''Assyrtiko'', ''Athiri'', and ''Aidani'' grapes, and undergoing long barrel aging (up to twenty or twenty-five years for the top ''cuvées''). It matures to a sweet, dark, amber-orange unctuous dessert wine that has achieved worldwide fame, possessing the standard Assyrtiko aromas of citrus and minerals, layered with overtones of nuts, raisins, figs, honey, and tea.
[[File:Houses on the caldera, Santorini.jpg|thumb|left|upright=0.81|Houses built on the edge of the [[Santorini caldera|caldera]]]]
[[File:Kasteli001.jpg|thumb|[[Emporio, Santorini|Emporeio]] village]]
[[File:Imerovigli 02.jpg|thumb|View of [[Imerovigli]], example of [[Cycladic architecture]]]]

White wines from the island are extremely dry with a strong citrus scent and mineral and iodide salt aromas contributed by the ashy volcanic soil, whereas barrel aging gives to some of the white wines a slight [[frankincense]] aroma, much like Vinsanto. It is not easy to be a winegrower in Santorini; the hot and dry conditions give the soil a very low productivity. The yield per hectare is only 10 to 20% of the yields that are common in [[France]] or [[California]]. The island's wines are standardised and protected by the "Vinsanto" and "Santorini" [[Protected designation of origin#Wines|OPAP]] designations of origin.<ref name="GREECE SANTORINI HISTORY">{{Cite web |title=Greece Santorini History |url=http://www.greecesantorini.com/santorinihistory2.htm |website=www.greecesantorini.com|access-date=3 November 2015 |archive-date=23 February 2016 |archive-url=https://web.archive.org/web/20160223130226/http://www.greecesantorini.com/santorinihistory2.htm |url-status=dead}}</ref>