 The soil of Santorini contains no nitrogen, and are often unfertilized by farmers to enhance the distinctive flavor, but has an abundance of Thira soil, pumice and lava with a quantity of sodium present; sodium is Hygroscopic meaning it absorbs moisture from the air and traps it in the soil, where plants can slowly access it.The water stresses and limey, alkaline soil largely account for the selective breeding that developed this tomato.It is widely believed that an abbot of the Capuchin monastery in Ano Syros (Cyclades) brought the first cherry tomatoes to Greece in 1818.