Greek Wine Day 2025 is coming with a global premiere!
For the first time in the history of Greek wine, a unique tasting event will take place — featuring 8 Vinsanto wines from Santorini and, at the same table, 10 Vin Santo wines from Chianti Classico. Don't miss the amazing event.
Today we present the elegant Vinsanto of Mikra Thira Winery.
Rooted in history, forged by earth, lit by the Aegean”
From the volcanic soils of an untouched corner of Santorini, comes Vinsanto Mikra Thira (Vino di Santorini). In keeping with a centuries-old winemaking tradition, this naturally sweet wine is made from sun-dried Assyrtiko and Aidani grapes by Mikra Thira. Thanks to oak barrel ageing, this white dessert wine is delightfully dense with layers of aromas and flavors of dried fruits, honey and spice, lifted by the regions’ signature bright mineral freshness. The lava image on the label pays tribute to the elemental force that shaped the landscape as well as the wine’s expressive character.
PDO: Santorini
Vintage: 2017
Grape Varieties: 95% Assyrtiko – 5% Aidani
Bottle Maturation: Yes
Alcohol: 11% vol
Total Maturation Period Before Bottling: 8 years
pH: 3.34
Aging Before Bottling: In French oak barrels up to 225 Lt
Total Acidity: 9.7 gr/Lt
Total Aging Duration Before Release: 8 years
Residual Sugar: 213 gr/Lt
Oak Maturation: Yes
Free SO₂: 13 mg/L
Bottle Aging: For decades
Total SO₂: 113 mg/L
Bottles Produced: 1,000
Soil Type: Large amount of pumice stone and volcanic ash - pumice. The Therraic earth contains oxides of clay, iron, calcium, magnesium, phosphorus, potassium but low nitric nitrogen content.The spread of the phylloxera insect is obstructed on sandy soil and the soil of the island's vineyards is sandy, with small percentage of Argil (from 2% to 3.5%). Moreover, Therasia consists of hard silicates (Feldspars and Hornblende) with a silic acid content of the order of 67%. All the vineyards are arid and the rainfall is averaged from 200-250 mm. In the last years below 150 mm.
Vineyard altitude: 250 m. | Vine density: 2000 – 2500 plants/ha | Average yield hl/ ha: 20-25 hl/ha
Vinification: Sun-drying grapes for 6–8 days (water evaporation leads to a high concentration of sugars and acidity). A classical white fermentation is carried out in stainless steel tanks over 40 to 60 days, after which the wine is transferred to 225L French oak barrels for 8 years of aging.
The temperature of the fermentation was 18⁰ - 20⁰ C.
Served at 11⁰ - 12⁰ C
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