Santorini's climate does some of organic farming's work for growers automatically — the island's dryness and wind naturally suppress many of the pests and fungal diseases that drive conventional vineyards elsewhere toward heavier spraying. A number of producers have taken that further with formal organic certification or natural winemaking practices.
What "natural" tends to mean here
Minimal intervention winemaking — wild yeast fermentation rather than commercial cultured yeast, little or no fining and filtration, and low or no added sulphites — is practised by a small but growing number of Santorini producers, often alongside certified organic farming in the vineyard itself.
What to expect in the glass
Natural Assyrtiko can taste noticeably different from conventionally made versions — sometimes cloudier in appearance, with more textural or funky character alongside the grape's usual salinity and acidity. It's a good style to try specifically if you've already tasted a few conventional Santorini whites and want to compare.
Where to ask
Not every winery lists this clearly online — asking directly during a tasting (see our first winery visit guide) about farming practices and winemaking approach is the most reliable way to find out, and most producers are happy to talk through it in detail.
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