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 Week (Megali Evdomada) local traditions are tiedly involved with smells and tastes. All day long, bakeries of all villages of Santorini and housewives are cooking pies, easter-cookies and "melitinia".
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.
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.