Santorini
Vintage: 2021
Varietal: 100% Assyrtiko
Type: Dry White Wine
Vinification/ Tasting Notes: Santorini wine is produced from the exquisite white native variety of Assyrtiko carefully selected from the traditional vineyard of the island. This vineyard is considered to be the oldest in Greece, it has never been affected by Phylloxera, and the grapes are grown on original stock.
The rainfall on the island is limited and the winds can be very powerful. In order to protect the grapes from the strong winds, the vines are pruned in a cylindrical form - a characteristic way of pruning in Santorini - so that the fruit can and mature in the center. The harvest begins in the middle of August. The grapes are brought to the winery, having been carefully placed in crates baskets, never completely filled so as to avoid any damage that might occur in transportation.
Only 25% of the grape juice is extracted. It is then placed in stainless steel tanks where with a cold process it is separated from the lees. Fermentation then takes place in stainless steel vats at 18°C.
The result is the most distinctive, dry white wine, characterized by a bright yellow – whitecolour. On the nose delicate aromas of fruit - pear, lemon and pineapple - are present. On the palate, the wine is smooth, rich, fruity and full-bodied. It has a balanced acidity and along aftertaste.
Nykteri
Vintage: 2020
Varietal: 100% Assyrtiko
Type: Dry White Wine
Vinification: Nykteri is the traditional white wine of Santorini, which is produced from extra matured Assyrtiko grapes. Its designation comes from its traditional wine-making, as in the past the harvest took place during the day and the stomping of the grapes during the night.
Tasting Notes: It is characterized by high alcohol (more than 14%), remaining sugars and long aging in oak barrels. Its colour is gold and its nose of pear and jasmine. It is full-bodied and it can be aged for at least 7-8 years.
Pairing: Perfectly paired with grilled and white meat, grilled squid, intense spicy flavors and fatty fish. Best served at 12-14°C.
Aging: 7-8 years
Santorini Natural Ferment
Vintage: 2020
Varietal: 100% Assyrtiko
Type: Dry White Wine
Vinification: Distillate of the long experience of G. Gavalas and with belief in traditional winemaking methods but having at the same time as an ally the modern know-how, Gavalas winery invites you to enjoy the white wine PDO Santorini «Natural ferment». The grapes are harvested in early to middle August, screened and then vinified in stainless steel tanks under controlled conditions but following the traditional methodology of winemaking.
Tasting Notes: The result of the combination of the explosive indigenous variety Assyrtiko and the capacity of the natural yeasts are exhibited by this wine which is characterized by its fruity character and consists a worthy representative of the capabilities of Santorini’s products. Aromas of pear and white flowers, mouth full, greasy, with fresh acidity and pleasant metallic aftertaste.
Pairing: An ideal accompaniment to seafood, fish, pasta, white meats with light sauces and cheeses. Best Served at 8-12°C.
Mavrotragano
Vintage: 2018
Varietal: Mavrotragano
Type: Dry Red Wine
Vinification: The wine «Mavrotragano Gavalas» is produced by the indigenous varietal Mavrotragano, known for its deep-red and crunchy berries, with one year of aging in French and American oak barrels. The varietal Mavrotragano was under extinction but thanks to the loyalty of the local wine producers to indigenous varietals, today is one of the most talked red varietals of the island.
Tasting Notes: (Mavro) Black ... (tragano) crisp ... is a wine with intense deep red color and 'crisp' acidity. Concentrated aromas of red fruits (sour cherries, blackberries) and tobacco. Rich, dense full-body, spicy with ageing potential. Velvety tannins and long, metallic after taste.
Pairing: It accompanies red meats, game and red spicy sauces.
Note: Production is strictly limited.
Vinsanto
Vintage: 2010
Varietal: Assyrtiko, Athiri and Aidani
Type: Naturally Sweet Wine from Sundried Grapes
Vinification: Vinsanto is the mythical nectar of Santorini, produced from the native grape varieties of Assyrtiko, Athiri and Aidani. The soil of Santorini is characterized by unique geological inorganic elements created by the volcanic eruptions. Due to the limited rainfall and the strong winds, the yield is very low with only 300-500 kgs of grapes per 1000 sq.m. of vineyards. The result is the production of grapes having excellent quality and perfect maturation. When the grapes reach the desired degree of maturation (14-15 Be) they are carefully picked and are sun-dried on terraces for approximately 10-15 days.
The vinification is carried out using traditional techniques in the Gavalas’ winery, in Megalochori. The pressing of the grapes always takes place early in the afternoon, so that the clusters of the grapes are still warm and at their best for pressing. The small quantity of juice which is produced has a high content of sugar- 10 kgs of grapes produce 1 kg of Vinsanto wine. The fermentation continues almost until Christmas.
This wine fills the chalices of the orthodox churches, used for the Holy Communion. It canbe best enjoyed chilled at 6-8°C, as a dessert wine.
Vinsanto is bottled in limited quantities.