About the wine
120+ old vines from selected vineyards in the areas of Pyrgos and Megalochori. Whole bunch pressing. The wine has been matured with fine lees in stainless steel vats for 18-24 months and then for another one 6-12 months in the bottle.
Aromas of stone fruits accompany the typical minerality of Assyrtiko. Full body with high acidity and soft tannins.
Fatty fish, oyster, and white meat.
About the producer
Gavalas family winery, one of the oldest wineries in Santorini, lies in the traditional village of Megalochori. This stone building used to be an old canava-winery, following the traditional architecture of the ancient Thira. With respect to the local culture the winery has retained all the original features of the winery, such us cellars, grape stomping rooms and old entrances. Meanwhile they created a modern section with high tech equipment in order to produce high quality wines.
The purpose of Gavalas 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 respect to the local varieties, they are focused on limited production bottlings. Gavalas winery vinifies the most vibrant grape variety in Greece, Assyrtiko, as well as Aidani, Mandilaria and Mavrotragano. In order to show the richness of the land, they are also the only winery in Santorini that vinifies the
indigenous rare varieties of Katsano and Voudomato.