GAVALAS WINERY, Greece

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. In addition, the family has created a modern section with high tech equipment to produce high quality wines. The aim of Gavalas family is to highlight the 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. 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.

Viticulture

Santorini has approximately 40 different indigenous varieties which grow at the 1.300 hectares of the island’s vineyard. The noblest variety is Assyrtiko, which covers the 75% of the total vineyards of the island. Alongside Assyrtiko, other varieties like Aidani, Athiri, Mavrotragano and Mantilaria are also used for producing dry and sweet wines. Santorini’s climate is characterized by mild winters followed by hot long summers. The reduced rate of rainfalls and the strong winds cause a very low yield which normally is about 3000 kg/ha. To protect the grapes from the winds, vines are being pruned in a low basket shape, called kouloura. At the same time, high moisture levels help the soil to absorb water during night-time, giving it back to the vine during the day. The soil is a mixture of lava and volcanic ashes. That volcanic soil lacks in organic matter making it resistant to diseases meaning that the vines have never been affected by phylloxera. As a result, the vineyards of the island have never been replanted, making them one of the oldest in the world.

Winemaking

With a preference for hand picking, a modern stainless steel temperature-controlled fermentation, they also employ differing techniques including natural ferments, maturation on the fine lees, some aging in oak or clay, this is a winery that knows how to get the best from every plot of vines and turn them into world class wines.