August 5 marks the first day of the grape harvest on the island and the busiest time of the year for local wineries.

The secret of successful grape cultivation on the island lies in the trapped humidity as well as the morning dew, which emanates from the sea within the caldera.

The vineyards are not planted in the familiar tall linear form, instead the vines are scattered and close to the ground. For thousands of years, the local producers have employed a unique way of pruning the vines, the so called “kouloura” (curl). Its shape resembles that of a round basket, designed to protect the soft and tender grapes from damage by the island’s strong winds.