Interview with winemaker Ioanna Vamvakouri

What is the philosophy behind your approach to vinifying this wine in the unique conditions of Thirasia?
Our aim is to create wines with herbal aromas, pronounced salinity, and a rich, full body. Working in Thirasia, a lesser-known part of the Santorini volcanic system, offers a different perspective.

How does the island’s terroir shape your wines, and how would you describe its identity compared to other parts of Santorini?
Therasia differs from Santorini in five key ways:
1. Orientation: The vineyards on Therasia face northwest, while most of Santorini’s face east or southeast.
2. Winds: The northern winds blow for around 190 days per year, which means Therasia is battered by strong winds for more than half the year. Combined with the proximity of most vineyards to the sea, the salty sea breeze hits and even burns the leaves, affecting the vine’s growth.
3. Sunlight and Harvest: Due to the island’s orientation, Therasia receives more sunlight, which means harvest begins slightly earlier, similar to Athiri grapes on Santorini.
4. Soil and Vegetation: The groundwater is saturated with seawater because of how close the vineyards are to the sea. The soils are rich in wild herbs like thyme, oregano, chamomile, and more.
5. Organic Matter: There is a larger population of free-roaming animals on Therasia compared to Santorini, which means the island’s organic matter is richer.
All of this creates a unique microclimate, which gives rise to wines with the following characteristics: intense aromatics, herbal expression, more salinity, and a full-bodied profile. These are the primary differences compared to wines from Santorini.

Do you believe the Thirasia vineyard has room to grow, and what would meaningful growth look like, considering the limitations and opportunities of the land?
Absolutely, Thirasia’s vineyard has great development potential. There are areas where new vines can be planted, and existing vineyards can be included in restructuring programs. There are certainly challenges, such as climate change and the high population of wild rabbits on the island, but there are ways to manage them, and we’re actively working on solutions.

With multiple consecutive wins, Mikra Thira has entered the Hall of Fame. What does this recognition mean for a winery that works with such restraint and precision?
It’s a significant distinction that rewards all our efforts, which are based on the consistent quality of our wines. Moreover, Great Greek Wines (GGW) contributes to the recognition of our wines both in Greece and abroad, thanks to the initiatives of Yiannis Karakasis MW.

Your project has remained focused and uncompromising. What personal or professional decision was most instrumental in shaping the ethos of Mikra Thira?
The defining moment for our winery’s identity was the very first time the three of us went together to Therasia. Our shared vision was to plant as many vineyards as possible on the island and to work each year toward producing high-quality wines. That unified philosophy has been the foundation for all our decisions and continues to guide our work to this day.