Artemis Karamolegos Winery
The Artemis Karamolegos Winery ’s roots go back to 1952, when grandfather Artemis cultivated his vines and produced wine for his own family, selling off the surplus to the rest of Santorini and thence to the rest of Greece. “Since I can remember myself I was following my grandfather around and taking part in the all the activities – planting, pruning, harvesting. Generally, I liked dealing with the land”, Artemis Karamolegos tells us. He took over from his grandfather and father at the Exo Gonias... διαβάστε περισσότερα
Hatzidakis Winery
Whoever knows Santorini well, must surely have a great deal of respect for Haridimos Hatzidakis, the pioneering yet humble oenologist who contributed decisively to Boutari’s work when the latter established himself on the island in 1992 and whose choices changed Santorini’s wine scene. At Boutari’s Winery, Haridimos met Konstandina Chrysou who was also working there. The pair fell in love and decided to develop a vineyard on the road to the monastery of Profitis Elias, which had been abandoned... διαβάστε περισσότερα
Panigyri of Agia Matrona
The church of Agia (Saint) Matrona with its characteristic palm tree lies to the east of the main street in Phoenikia on Santorini and was built in 1859 by Frangisko Plati, a shipowner from Oia. In the old days Phoenikia was the farmers’ quarter of Oia. But here one also found the kanaves (cellars) belonging to Oia residents and the ruling class who stored their wine barrels, farming equipment and quite often even their livestock in these impressive enormous underground spaces. In the beginning... διαβάστε περισσότερα
Sigalas Winery
When Paris Sigalas, a young mathematician who had studied mathematical logic in Paris, France, was setting out to produce his first wine at his father’s estate at Baxedes, Oia, for his own personal enjoyment in 1976, there was little to indicate that in forty years his self-owned facility “Sigalas Winery” would be among the top three wineries in Santorini. The field of logic may have lost a good university professor but Santorini gained a “perpetually moving and ceaselessly experimenting”... διαβάστε περισσότερα
Museum of Prehistoric Thera
The Museum of Prehistoric Thera at Fira, Santorini, is one of the most important in Greece. It hosts findings from the excavations at Akrotiri, both the older ones conducted by the German Archaeological Institute and the more recent ones by the 21st Emphorate of Antiquities. The late professor Spyridon Marinatos, one the leading archaeologists excavating Akrotiri, had the inspiration to built the museum. The Museum of Prehistoric Thera first opened in the late 20th century and can be considered... διαβάστε περισσότερα
Tomato Industrial Museum
In 2014 the old D. Nomikos tomato canning factory in Vlychada, Santorini was transformed into a modern Tomato Industrial Museum, which also operates as the Santorini Arts Factory, an arts and cultural events venue. The Tomato Industrial Museum offers visitors a trip down memory lane and the old ways of cultivating, processing and producing tomatoes. The Museum’s exhibits include processing machines from 1890, old hand-written factory logs, old tools, the first labels, as well as audiovisual... διαβάστε περισσότερα
Koutsoyannopoulos Wine Museum
If one wants to learn about the history of wine on Santorini, the best way to do is to visit the Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown the history of wine through the use of mobile and still reproductions, while automatic electronic audio guides explain it all in fourteen languages. Great care and attention... διαβάστε περισσότερα
Products of Santorini
On the Aegean islands, particularly the Cyclades, you can find capers (capari, in Greek) growing in the most unexpected spots: sometimes hanging like a chandelier from steep rocks, bursting uninvited through cement and cracks on paved paths growing in courtyards and gardens, or sometimes sprouting from dry-stone walls and abandoned buildings. A prominent condiment in Byzantine cuisine, capers are an important ingredient in traditional Aegean cooking today. They are used to garnish salads and to contribute... διαβάστε περισσότερα