About the wine
Old vines more than 50 years old mainly from the area of Megalochori. Fermentation in stainless steel tanks under comtrolled 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.
Aromas of stone fruits and yeast accompany the typical saltiness and minerality of Assyrtiko. Full body, creamy textured with high acidity and long aftertaste.
Seafood, big fatty fish and white meat with creamy sauces
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.