Estate Argyros is owned and managed by fourth-generation winemaker Matthew Argyros, who took over the family estate in 2004. Under his leadership, the winery has embraced a more precise, quality-driven approach, elevating its international reputation. Matthew works closely with a skilled viticultural and oenological team to maintain traditional vineyard practices while applying modern standards in the cellar. The Argyros family continues to be one of the most influential in shaping the global perception of Santorini wines, particularly through their focus on Assyrtiko and age-worthy Vinsanto.

Founded in 1903 by Georgios Argyros, the estate has grown over four generations into one of the most respected wineries in Greece. Initially focused on bulk wine, the estate shifted towards bottled wine production in the 1950s under the direction of George Argyros. The modern transformation began in earnest in the 1980s and accelerated under Matthew Argyros in the 2000s, with a clear focus on single-varietal Assyrtiko and the preservation of old vine parcels. Argyros was also instrumental in the resurgence of Vinsanto, Santorini’s historic sweet wine, helping restore its prestige on the global stage.

Estate Argyros is based in Episkopi Gonia, a village in the central eastern part of Santorini, within the broader PDO Santorini appellation. The island’s vineyards are planted in volcanic ash and pumice soils, which are free-draining and phylloxera-resistant. With a dry, windy climate and minimal rainfall, vines are cultivated in the traditional kouloura(basket) system to protect grapes from wind and sun. The estate works across various sub-zones of Santorini, including top sites in Pyrgos, Megalochori, and Akrotiri, offering a nuanced view of the island’s complex terroir.

Estate Argyros farms over 120 hectares, including parcels of ungrafted vines aged 50 to over 200 years. The estate holds some of the oldest Assyrtiko vines on the island, and vineyard practices remain entirely manual due to the island’s harsh, low-yielding terrain. The traditional kouloura vine training is maintained to preserve heritage and functionality. Organic principles are followed in the vineyard, and there is an increasing focus on precision viticulture, mapping out micro-parcels based on soil and aspect. Argyros is committed to preserving biodiversity and the unique genetic material of old Santorini vines.

The winemaking approach at Argyros blends tradition with technological refinement. Grapes are hand-harvested and carefully sorted, with vinification adapted to each parcel’s characteristics. Stainless steel is used to retain purity and minerality in core Assyrtiko bottlings, while select wines (such as Cuvée Monsignori) see fermentation and ageing in oak or cement to add texture and depth. Vinsanto is made by sun-drying grapes before extended barrel ageing—often for over a decade. Minimal intervention and low sulphur are key to preserving the energy and precision that define Santorini’s volcanic wines.

Estate Argyros is best known for its dry Assyrtiko, particularly the flagship Estate Argyros Assyrtiko, the barrel-influenced Oak Fermented, and the Cuvée Monsignori, which comes from centenarian vines and shows exceptional structure and longevity. Their Atlantis label offers an accessible, fruit-driven introduction to Santorini Assyrtiko. The estate is also famed for Vinsanto, made from sun-dried Assyrtiko, Aidani, and Athiri grapes and aged in oak for 4 to 20 years. These sweet wines are rich, complex, and among the finest expressions of traditional Greek dessert wine.

Estate Argyros offers a modern visitor centre near Episkopi Gonia, combining sleek architecture with deep respect for Santorini's heritage. Guests can book guided tastings that explore the full range, from fresh Assyrtiko to aged Vinsanto, often paired with local cheeses and delicacies. Private experiences include vineyard walks, vertical tastings, and food-and-wine pairings. The hospitality is polished yet rooted in the authenticity of the island, making Argyros one of the top wine tourism destinations in the Cyclades. Advance booking is recommended, especially during the busy summer months.