Page 49 - ANDRONIS MAGAZINE 2024

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ANDRONIS WINES EXPLAINED
VENTURES

OF THE VINE

With Sotiris Kandylis at the helm, the wine

collection of Andronis upholds centuries of Santorini
and global winemaking history, while ensuring

sublime gastronomic services for our guests.

SANTORINI HAS A LONG winemaking history that
Andronis and our Head of Wine Sotiris Kandylis strive
to honour with every label chosen and every new step
taken towards a refined drinking and dining experience.
Archaeological discoveries show that the island’s
inhabitants grew vines and made wine before the
volcano erupted, and they continued to do so for 34
centuries after. From the 13th century until the early
18th century, the people of Santorini developed the Opposite: Lycabettus
cultivation, record keeping, and commercialisation of Restaurant (top) and
Santorini wines, focusing on the craft of winemaking Throubi Restaurant
and its industry constantly evolving. Since Venetsanos (bottom right) feature
opened the first real winery on the island in 1947, labels from local wineries
like Hatzidakis (bottom
Santorini has bloomed into a wine tourist’s dream left and below) alongside
destination. international favourites.
The volcanic soil and tough Cycladic climate created
a unique terroir that the vines had to adapt to in order
to survive. This and local viticulturists’ special pruning
techniques, such as kouloura and kladeftiko, produced
flavours with character. Assystiko is the dominant
variety of wine, but Santorini offers a variety of whites
and reds, including Vinsanto.
At Andronis, we have 1285 labels and counting, ranging
from local favourites to wines from all over the world.
The goal is to please the palates of different guests, no
matter how demanding, and to be able to provide the
perfect pairing for each meal. Considering how many
unique culinary journeys our restaurants can take
you on, we’re determined to create the grandest wine
collection possible. It’s not just our love of viticulture
that drives us. Above all else, we wish to enrich our
guests’ gastronomic experiences with flavour combinations
that go beyond what they know or expect. Every bite
and sip must spark their senses to new heights. •

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