Gavalas : Santorini Assyrtiko 2025

Characteristics and tasting notes of the Gavalas Santorini Assyrtiko 2025

Tasting notes

Colour
The colour reveals a pale yellow hue with delicate golden highlights.

Nose
Complex, the nose opens with aromas of citrus, lemon, pear and peach. It then evolves towards notes of stone fruit accompanied by subtle floral touches.

Palate
Boasting a generous volume and a lovely texture, the palate stands out for its pronounced acidity. The attack reveals a salinity and minerality typical of its volcanic terroir. The mid-palate unfolds an aromatic palette that stretches into a long, persistent finish.

Food and wine pairing

This white wine pairs perfectly with seafood, shellfish or raw, poached and grilled fish. It also goes very well with fried fish or vegetables, white meats served with light sauces, as well as Mediterranean salads made with tomatoes, olives and feta.

Service and storage

This Santorini Assyrtiko 2025 can be enjoyed now, but its structure will allow it to age favourably in the cellar until around 2031.

The minerality and freshness of a white wine from Santorini

The estate

Established during the 19th century in the village of Megalochori, at the heart of the Cyclades, the Gavalas estate is one of the oldest wine-growing operations on Santorini. Now run by George Gavalas and his son Vagelis, the estate has kept a family tradition alive across five generations. Housed in a traditional stone cellar, the estate stands out for its limited production and its dedication to preserving indigenous grape varieties. It is, in fact, the only producer on the island to grow the rare katsano and voudomato varieties, affirming its role as guardian of the local winemaking heritage.

The vineyard

The Santorini vineyard thrives in an arid climate, on volcanic soils rich in ash. The grapes come from plots spread across several microclimatic zones on the island, notably Megalochori, Akrotiri and Pyrgos. This Greek estate favours the cultivation of old vines over fifty years old, thereby enhancing the complexity and depth of the berries.

Winemaking and aging

The production of the Santorini Assyrtiko 2025 relies on classic white winemaking. The free-run juice ferments in stainless steel tanks under strictly controlled temperatures. The wine is then aged on fine lees for a minimum of five months, allowing it to develop complexity while preserving its freshness.

Grape variety

Assyrtiko (100%).