Gavalas : Santorini Assyrtiko 2025

Tasting notes and characteristics of the Santorini Assyrtiko 2025 by Gavalas

Tasting

Appearance
The wine displays 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 fruits accompanied by subtle floral touches.

Palate
With a generous volume and a beautiful 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 range that stretches towards a long and persistent finish.

Food and wine pairings

This white wine pairs ideally 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 based on tomatoes, olives and feta.

Serving and cellaring

This Santorini Assyrtiko 2025 can be enjoyed now, but its structure allows it to evolve 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, in the heart of the Cyclades, the Gavalas estate is one of the oldest wine-growing properties on Santorini. Today led by George Gavalas and his son Vagelis, the estate carries on a family expertise spanning five generations. Housed in a traditional stone cellar, the estate stands out for its confidential production and its dedication to preserving indigenous grape varieties. It is moreover the only producer on the island to cultivate the rare katsano and voudomato varieties, thereby affirming its role as guardian of the local winemaking heritage.

The vineyard

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

Vinification and ageing

The production of the Santorini Assyrtiko 2025 is based on a classic white wine vinification. The free-run juices ferment in stainless steel tanks under rigorously controlled temperatures. The wine then benefits from ageing on fine lees for a minimum of five months, allowing it to develop its complexity while preserving its freshness.

Grape variety

Assyrtiko (100%).