PART ONE

Source: http://rva.org.uk/volunteering/

Santorini is a Greek wine region located on the archipelago of Santorini in the southern Cyclades islands of the Greece. In its early geological history, Santorini was the core of an ancient volcano that erupted in about 1640–1620 BC. A large part of the island became submerged, creating the modern day archipelago.

The island of Santorini is most famously known for its indigenous white grape varieties Assyrtiko, Athiri and Aidani. About 1,200 hectares of land are under vine, however, there is a constant struggle with Santorini's tourism industry that puts this small number at risk of decreasing even further.

Located in the Aegean Sea, Santorini has a distinctly Mediterranean climate that is characterized by warm temperatures, low rainfall but high humidity during the growing season. The area is subjected to strong winds coming off the oceans which can damage the vines and grapes if

they are not trained low to the ground for protection. The vineyard soils of the region are very poor, composed of volcanic ash and rocks. The calcareous subsoils are porous which helps to retain some of the humidity in the air and release it as moisture in the night for the vines to utilize.

Sources: https://www.flickr.com/photos/47604303@N00/3944489094, http://www.worldatlas.com/webimage/countrys/europe/grsantorini.htm

Wine was made on the island in Greek and Roman times. Under the Venetian influence Santorini wines were widely exported throughout the Mediterranean and Europe. The wine was particularly prized for its ability to withstand the month long sea voyages due, in part, to its sweetness and high alcohol levels. So highly valued was Santorini wines during this period that when the Ottoman Turks captured the region in 1579, they still permitted the uninterrupted trade of the wine even though the religious edicts of their

Muslim faith generally forbids alcohol.

Source: http://www.ancient-origins.net/news-general/6000-year-old-wine-found-greece-00893

Source:http://wallpaperstock.net/santorini-island_wallpapers_23126_1280x800_1.html

GRAPES AND WINE

Assyrtiko is the island’s flagship grape. It’s a high acid grape full of citrus and mineral nuances. The grape is often referred to as a “white grape in red’s clothing,” due to the full-bodied wines it produces with an average of 13.5% abv. Santorini is immune to phylloxera as its volcanic soils contain none of the clay that is necessary for parasite to survive. As a result, many of the roots found on the vines on Santorini are centuries old. The grape growers of Santorini use a unique bush-training system, known as koulara, to grow the grapes. As the vines grow, they are woven into baskets with the grapes facing toward the inside of the ring. The vine’s leaves and vine provide protection for the grapes from harsh winds and sunlight. The koulara are often grown haphazardly on small plots of land and can be mistaken for wild bushes by unknowing passers-by. Grape varieties are frequently grown together and the growers are often unaware which grapes are which until harvest which takes place in mid-August.

Source: http://vinepair.com/wine-blog/santorini-wine-guide-map/

Source: https://www.flickr.com/photos/47604303@N00/3944489094

At the age of 75 a vine is generally woven into many layers and it may be unable to provide proper nutrients and high enough yields to keep in production. As a result, it is clipped at its roots and a new vine is connected to the rootstock. It is important to keep the roots healthy and in use as their old age has allowed them to grow deep into the calcareous soils, extracting any moisture that may be available.

VINSANTO

Vinsanto is an ancient winemaking tradition of Santorini that dates back thousands of years and represents an important part of Santorini’s history. In order for a wine to be labeled Vinsanto in Santorini the wine must be predominately made from the Assyrtiko grape—at least 51%, the remaining 49% is made up of Athiri and Aidani and some small amounts of locally grown white varieties. Vinsanto does not undergo any chaptalization and is made up only of the natural sugars and acids of the grapes. Vinsanto is made from late harvested grapes that have been dried in the sun for 12–14 days. They are then crushed and fermented and are then aged for a minimum of 24 months in oak barrels. Vinsanto must achieve a minimum of 9% abv.

Source:https://www.flickr.com/photos/47604303@N00/3899259377

Vinsanto is known for its golden-orange to dark amber coloring with a complex bouquet of dried apricots, golden raisins and other dried fruits combined with sweet spice and an underlying minerality. Although it is classified as a dessert wine, the high acid of the Assyrtiko and other indigenous grapes grown on the island balance the sugar content to produce an extremely palatable drink that can be paired with a variety of foods.

The winemaking style of vin santo can also be found throughout Italy and has historically been known as Italy’s “Holy Wine.” However, its origins partially lie in Santorini. Santorini was used as a trading port through much of history, but produced very little goods themselves. Only with the Venetian domination the island focused on the cultivation of wine that would be exported from the island throughout the Mediterranean. Packages taken from the island were labeled, “Santo,” to denote their origin. Wine from the island was denoted, “vin” or “vino” (the Italian word for "wine") to denote the packages contents; thus, the term “Vinsanto” was born.

In 2002, the EU determined that there was enough information to name Santorini, Greece as Vinsanto’s place of origin thus granting the island exclusive rights to the use of the name Vinsanto on its sweet wines. Italy may still use vin santo or vino santo to denote its winemaking style. Laying down certain rules for applying Council Regulation as regards the description, designation, presentation and protection of certain wine sector products.

PHYLLOXERA

In the late 19th century the phylloxera epidemic destroyed most of the vineyards for wine grapes in Europe, most notably in France. Phylloxera was introduced to Europe when avid botanists in Victorian England collected specimens of American vines in

the 1850s. Because phylloxera is native to North America, the native grape species there are at least partially resistant. By contrast, the European wine grape Vitis vinifera is very susceptible to the insect. The epidemic devastated vineyards in Britain and then moved to the European mainland, destroying most of the European grape growing industry. In 1863, the first vines began to deteriorate inexplicably in the southern Rhône region of France. The problem spread rapidly across the

continent. In France alone, total wine production fell from 84.5 million hectolitres in 1875 to only 23.4 million hectolitres in 1889.[4] Some estimates hold that between two-thirds and nine-tenths of all European vineyards were destroyed.

In France, one of the desperate measures of grape growers was to bury a live toad under each vine to draw out the "poison".[4] Areas with soils composed principally of sand or schist were spared, and the spread was slowed in dry climates, but gradually the aphid spread across the continent. A significant amount of research was devoted to finding a

solution to the phylloxera problem, and two major solutions gradually emerged: grafting cuttings onto resistant rootstocks and hybridization.(The phylloxera, a true gourmet, finds out the best vineyards and attaches itself to the best winesCartoon from Punch, 6 Sep. 1890) Source: https://en.wikipedia.org/wiki/Phylloxera#/media/File:Phylloxera_cartoon.png

Source: https://www.flickr.com/photos/48513335@N08/4861657757

PART TWO

Source: http://sinerjimetal.com.tr/

Volcan Wines Wine Museum Santorini Greece

https://www.youtube.com/watch?v=BpUmWw_Ywxw

PART THREE

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Pruning, or training of grapes

Pruning, or training, is one of the most important and most neglected practices in home plantings of grapes. Grapes need some form of support, and pruning is necessary to develop the plant and to maintain it on the support provided. Regular, purposeful pruning is essential for controlling the number, position and vigor of fruiting canes and the yield and quality of the fruit.

Grapes should be pruned during the dormant season, late December to March. Late-winter pruning is generally preferred because fruiting canes are likely to experience some extent of winter injury. If pruning is delayed until near bud swell, the cuts commonly ooze sap abundantly. Though not desirable, such “bleeding” seems to be of minor importance.

Grapevine parts

TRUNKThe main permanent stem of the plant.

SHOOTSThe immature, soft stem growths of the current growing season. Shoots arise from buds on wood one or more years old and bear leaves, flowers and fruit.

CANESThe mature shoots; those that have become woody after growth has ceased. Fruiting cane refers to a 1-year-old cane that is capable of and suitable for bearing fruit.

CORDONSSide extensions from the main trunk that are often trained horizontally along a trellis wire for multiple growing seasons.

SPURSOne-year-old canes originating from a cordon and shortened to two to four buds. Shoots and, later, canes develop from the spur buds.

RENEWAL SPURSSpurs pruned to two buds used to renew the curtain in later years.

SUCKERSShoots or canes usually arising from the lower part of the trunk

TASK 1

Source: http://www.extension.umn.edu/garden/yard-garden/fruit/growing-grapes-for-home-use/

HELPFUL HINTS

Full sun is important to provide the heat required to ripen the fruit.

Each vine needs about 6 feet of space.

Flowers are self-fertile and pollinated by wind and insects.

Prune in spring before leaves emerge. Vines can be trained to many decorative forms.

Flowers are initiated on young canes. It is possible to get fruit one year after planting.

Grapevines need full sun and heat to mature the fruit.

WINE TASTING & AROMA WHEEL

The Wine Aroma Wheel is an incredible tool to learn about wines and enhance one’s ability to describe the complexity of flavor in red and white wines.

Initially, most people can’t recognize or describe aromas so the purpose of the wheel is to provide terms to describe wine aromas.

The wheel has very general terms located in the center (e.g. fruity or spicy), going to the most specific terms in the outer tier (such as strawberry or clove). These terms are NOT the only words that can be used to describe wines, but represent ones that are most often encountered.

Ann C. Noble is a sensory chemist and retired professor from the University of California, Davis. During her time at the UC Davis Department of Viticulture and Enology, Noble invented the "Aroma Wheel" which is credited with enhancing the public understanding of wine tasting and terminology. At the time of her hiring at UC Davis in 1974, Noble was the first woman hired as a faculty member of the Viticulture department. Noble retired from Davis in 2002 and in 2003 was named Emeritus Professor of Enology.

Source: http://wineserver.ucdavis.edu/people/emeriti/noble.html

TASK 2

Source: http://barrecavineyards.com/wp-content/uploads/2015/11/aroma-wheel-1.jpg

Source: http://winefolly.com/tutorial/wine-aroma-wheel-100-flavors/

LITERATURE1

http://extension.missouri.edu/p/G6090

http://www.extension.umn.edu/garden/yard-garden/fruit/growing-grapes-for-home-use/

https://en.wikipedia.org/wiki/Santorini_(wine)

https://en.wikipedia.org/wiki/Phylloxera

http://winearomawheel.com/

https://en.wikipedia.org/wiki/Ann_C._Noble

http://wineserver.ucdavis.edu

VIDEO CLIP2

Volcan Wines Wine Museum Santorini Greece

https://www.youtube.com/watch?v=BpUmW w_Ywxw

1 Last accessed on November 4th, 20162 Last accessed on November 4th, 2016