Santorini classified wines: Santorini, Nykteri and Vinsanto (see below for Vinsanto information.

Santorini: This wine must contain 75% or more of the Assyrtiko grape variety with the
remaining 25% made up from Athiri and/or Aidani. The wine is generally unoaked, but some
wineries choose to make a small portion of oaked wine due to Assyrtiko's versatility. Either way
has a great gaining potential due to the high acidity of the grapes. The wine is bone-dry with high
acid toting flavors of lemon and stone fruits with a distinct taste of minerality.

Nykteri: In Greek, the name means “working the night away” as it was traditionally harvested at
night to avoid the hot temperatures and create a fine wine with little extraction from color and
exposure to air. The grapes were to be picked before sunrise and pressed and drawn off within
the first day. Today, many producers still choose to harvest the grapes at night, but some also
harvest during the day. It is at least 75% Assyrtiko with the remaining composition allowed to
derive from Athiri and Aidani. After vinification in steel or oak, Nykteri wines must be aged in
oak for a minimum of three months. These wines are bone-dry and contain high acid and mineral
components bringing forth flavors of citrus and stone fruits.

Mezzo: Although this wine is not part of Greece's classification system, it is a wine commonly
produced. This is a sweet wine made from the island's white or red grapes and is similar to
Vinsanto, but literally means "less sweet." The grapes are also sun dried, but before vinification
dry grape must is added to the run-off juice from the raisoned grapes.