Main grape varieties used in Santorini wine

This variety is often described as Greece's best white wine grape. The Santorini whites in which it plays a dominant role are among the most elegant in Greece.

This variety is found on Santorini. Far lower in acidity and sugar than the Asyrtiko, with which it is usually blended; it contributes to its wines somewhat exotic floral aromas. It plays a secondary, but important role in Santorini, where it is featured in dry and semi-dry blends with Asyrtico and Athíri within the AO zone of Thirassia and in Vinsanto.

Athiri is planted and vinified widely, not only on the Aegean Islands, but in places on the surrounding mainland as far north as Halkidikí and as far west as Lakonía in Peloponessos. Although impossible to prove, there is a general consensus among historians and writers this is the same grape known as Theriaki in Ancient times.

The most widely planted red variety in the Aegean, Mandilaria leans towards the tannic (mildly astringent, unless aged) and is generally–but not always–low in alcohol. On Santorini, Paris Sigalas blends Mandilaria with the riper Mavrotragano to produce a rich and smoky wine competitive with New World Zinfandel and Syrah for its boldness and concentration.

Near extinction not long ago, Mavrotragano is local cultivar on Santorini that is in the midst of revival by some of that Island's most earnest producers. Like Cabernet, its bunches contain small grapes. The variety, because it naturally achieves high sugar levels, was traditionally used in the production of sweet wines.