The vineyard of Santorini is believed to be the world’s oldest. The vines are grown low on the soil in the “kouloura” method, woven into continuous circles to form a basket (about 75 years of age!) for protection from the strong winds and harsh summer sun. The nutrients of the volcanic soil pass through several meters of vine to finally reach the grapes, thus giving it its unique characteristics.
Easter "Great" Friday at Pyrgos village. Thousands of aluminium cans stuffed with flammable materials, placed on the roofs and everywhere around the village and the Venetian castle are lit up, creating an evocative and thrilling atmosphere with a highly spiritual ambience.
The most famous and popular product of Santorini, cherry tomatoes with the slightly hardest skin and rich juicy body, can be savoured fresh, sun-dried, in the form of paste or even as spoon-sweet.
Easter traditions. On Holy (or Great) Thursday preparations begin when the traditional Easter bread, “tsoureki” is baked, and eggs are dyed red. Red is the color of life as well as a representation of the blood of Christ shed on the Cross and the hard shell of the egg symbolises the sealed Tomb of Christ.