From the cliff top of Santorini, the caldera is one of the jewels of the Aegean. The basin to the west covers 32 square miles, and is up to 2000 feet deep. This is a dry island with few springs and the 11,000 inhabitants use rainwater collected in cisterns. However Santorini has a fertile, volcanic soil and is famous for its wines, peas, tomatoes, and goat's cheese. Pumice stone, a legacy from the eruption, is a major export. Although the west side is sheer, the eastern side has black, red, and white sand beaches, with opportunities for water sports in the clear and deep Aegean.