Vourvoulis Estate

Overview & Philosophy

Vourvoulis Estate (Οινοποιείο Βουρβούλη) is a small, artisanal winery located on the volcanic island of Santorini, Greece.
It was founded by Giorgos Vourvoulis, a native of the island and one of the new-generation winemakers helping to redefine Santorini’s wine identity through minimal-intervention, terroir-focused viticulture.
The winery’s philosophy centers on expressing the raw energy of Santorini’s volcanic terroir through natural, unmanipulated wines made from indigenous varieties, particularly Assyrtiko.
All wines are made using organic farming, wild fermentation, no fining or filtration, and minimal or zero sulfur.
Vourvoulis’s approach respects both the ancient traditions of Santorini and the principles of natural winemaking, producing limited quantities of wines that reflect purity, tension, and authenticity.

Vineyards & Terroir

• Location: Vineyards are located around Pyrgos Kallistis and Megalochori, in central Santorini.

• Vineyard Area: Approximately 3 hectares, including estate-managed plots and old-vine collaborations with local growers.

• Vine Age: Many vines are over 80 years old, trained in the traditional “kouloura” (basket) system to protect them from harsh winds and sun.

• Altitude: 150–350 meters above sea level.

• Soils:

  • Volcanic pumice, ash, and basaltic lava, completely free of clay, offering excellent drainage and natural protection from phylloxera.

  • Rich in minerals and poor in organic matter, yielding small, intensely flavored berries.

• Climate:

  • Extremely dry, windy, and maritime, with minimal rainfall.

  • The island’s sea mist (“poussoulo”) provides the only source of natural moisture, absorbed directly by the vines.

• Farming:

  • Organic and dry-farmed, using only natural composts and no irrigation.

  • Vineyard work and harvest are done entirely by hand.

  • No mechanical soil tilling to preserve delicate volcanic structure.

Grape Varieties

The estate works exclusively with indigenous Cycladic varieties, emphasizing their natural adaptability to Santorini’s extreme environment.

White Varieties:

• Assyrtiko – The dominant grape of Santorini; powerful, mineral, and structured.

• Aidani – Aromatic and floral; used for blending or single-varietal cuvées.

• Athiri – Light, citrus-driven grape adding freshness and balance.

Red Varieties:

• Mavrotragano – Native red grape producing structured, spicy reds with volcanic minerality.

• Mandilaria – Used in small amounts for rosé and red blends.

Winemaking Philosophy & Techniques

Vourvoulis Estate follows a natural, hands-off approach, aiming for purity and precision through patience and minimal manipulation.

• Fermentation:

  • 100% spontaneous fermentation with indigenous yeasts.

  • Conducted in stainless steel, cement, old oak, or amphorae, depending on the cuvée.

• Skin Contact:

  • Used for certain whites (especially Assyrtiko and Aidani) for structure and complexity.

• Lees Aging:

  • Wines rest on fine lees for 6–12 months, adding texture and stability.

• Aging Vessels:

  • Combination of neutral oak barrels, cement tanks, and clay amphorae.

• Fining / Filtration: None — all wines are unfined and unfiltered.

• Sulfur: Minimal to zero additions, only at bottling if necessary.

• Bottling:

  • Gravity-fed, small-batch bottling on site.

  • No cold stabilization or aggressive clarification.

Signature Wines & Portfolio

White Wines

• Assyrtiko “Volcanic Earth” – Classic dry Assyrtiko; structured and mineral, with notes of lemon, flint, and sea salt. Aged 8 months on lees.

• Aidani “Pyrgos” – Floral, delicate white; aromatic with hints of jasmine, pear, and dried herbs. Fermented in stainless steel.

• Assyrtiko Amphora – Skin-contact white aged 9 months in amphora; amber hue, textured palate, and savory minerality.

• Athiri Blend “Caldera” – Light, fresh, and saline; co-fermented with Assyrtiko and Aidani for balance.

Rosé & Red Wines

• Mandilaria Rosé “Eros” – Dry, lightly cloudy rosé with wild strawberry, orange zest, and herbal notes; bottled unfiltered.

• Mavrotragano “Megalochori” – Volcanic red aged 12–18 months in old oak; full-bodied yet elegant with red fruit, spice, and saline minerality.

Natural & Experimental Wines

• Orange “Thalassa” – Skin-contact Assyrtiko and Aidani blend; amber color, herbal aromas, and firm tannic structure.

• Zero-Sulfur Series – Limited releases of Assyrtiko or Mavrotragano made entirely without added sulfur, bottled in very small quantities.

Technical & Operational Details

• Region: Pyrgos & Megalochori, Santorini, Cyclades, Greece.

• Vineyard Area: ~3 hectares (estate and old-vine grower plots).

• Altitude: 150–350 meters.

• Soil Type: Volcanic pumice, basalt, and ash.

• Viticulture: Organic, dry-farmed, hand-harvested.

• Fermentation Vessels: Amphora, cement, stainless steel, neutral oak.

• Aging: 6–18 months, depending on style.

• Annual Production: Approximately 10,000 bottles.

• Bottling: On-site, gravity-fed, unfined, unfiltered.

• Certification: Practicing organic; biodynamic methods applied in vineyard care.

• Export: Limited quantities distributed internationally, particularly to natural and fine wine markets.

Strengths & Distinctive Qualities

• Authentic volcanic terroir expression, capturing the essence of Santorini’s ancient soils and maritime microclimate.

• Organic and dry-farmed vines, including many centenarian plants grown in the traditional basket form.

• Natural, small-batch production — spontaneous fermentations, minimal intervention, and no filtration.

• Pioneering skin-contact Assyrtiko and amphora-aged wines from the island.

• Distinctive salinity and minerality derived from volcanic soils and sea influence.

• Transparent and pure winemaking, emphasizing energy, texture, and freshness.

• Limited production ensures craftsmanship and precision in every cuvée.

• Harmony of ancient tradition and modern minimalism, positioning Vourvoulis Estate among the new wave of Santorini’s artisanal producers.