Gavalas Winery, Santorini Natural Ferment (PDO Santorini), Santorini, Greece, 2024

Producer Profile

Gavalas family winery, one of the oldest on the island of Santorini, lies in the village of Megalochori.

The stone building, built along traditional lines, used to double as a distillery making canava, a local spirit, and has retained many of its original features including the cellars and grape stomping rooms. Now, though, these have been joined by a modern addition with high-tech equipment to produce wines of the highest quality. The aim of the Gavalas family, which includes fourth-generation winemaker George and his son Vagelis, is to highlight the characteristics of Santorini’s unique volcanic terroir and a variety of indigenous grape varieties that includes not only Assyrtiko, Aidani, Mandilaria and Mavrotragano, but the much rarer Katsano and Voudomato.

Viticulture

The 100% Assyrtiko grapes come from old vines over 50 years old, are primarily from the Megalochori area. Santorini’s climate features mild winters and hot, long summers. Low rainfall combined with strong winds results in very low yields, typically around 20 hl/ha. To shield the vines from the wind, they are pruned into a low basket shape known as ‘kouloura’. Meanwhile, the high moisture levels in the soil allow it to absorb water overnight and release it to the vines during the day.

Winemaking

The grapes are hand-picked and destemmed, crushed and cold soaked for 4-8 hours with skin contact at 10°C. The juice was then fermented naturally, using only indigenous yeasts. Fermentation in stainless steel tanks; Long fermentation of 2 months and maturation with fine lees for 6-8 months.

Tasting Note

Aromas of citrus and stone fruits accompany the typical saltiness and minerality of Assyrtiko. Full body, with high acidity balanced buy ripe tropical notes to give a satisfying and delicious wine with a long-lasting finish.

Food Matching

Seafood, fatty fish and poultry.