Grape(s): 100% Assyrtiko
Localization: Santorini, Greece
Tasting Notes: Aromas of stone fruits and yeast accompany the typical saltiness and minerality of Assyrtiko. Full body, creamy textured with high acidity and long aftertaste.
Notes: Old vines more than 50 years old mainly from the area of Megalochori.
Fermentation in stainless steel tanks under controlled temperature. Use of wild yeast in order to express the varietal characteristics. Long fermentation for 2 months and maturation with total lees for 6-8 months.
Food Pairing: Seafood, big fatty fish and white meat with creamy sauces
The Domain: Gavalas family winery, one of the oldest wineries in Santorini, lies in the traditional village of Megalochori.
The purpose of our family is to highlight the particular characteristics of Santorini’s “terroir”. The fourth-generation winemaker is George Gavalas and the fifth is his son, Vagelis.
With proper respect to the local varieties, we are focused on limited production bottlings. Gavalas winery vinifies the most vibrant variety in Greece, Assyrtiko, as well as Aidani, Mandilaria and Mavrotragano. In order to show the richness of the land, we are the only winery in Santorini that vinifies the indigenous rare varieties of Katsano and Voudomato.
Today our winery produces ten different labels with the purpose to express the complexity of Santorini’s terroir. Production is focused in Assyrtiko which is the noblest Greek variety, while we try to revive some indigenous rare grapes like Katsano, Voudomato and Mavrotragano.