Gavalas is the oldest producer (in continuous production) on the island of Santorini where the family has been making wine for about 300 years. The winery is located in the traditional town of Megalochori in the center of the island and produces modern wines from Assyrtiko but also produces wines of rare indigenous Santorini varietals keeping them from going extinct. They offer a diverse array of high quality wines and keep the traditional spirit of Santorini wine making alive.Learn More
A late harvest and oak aged Assyrtiko. On the nose it is deep with notes of jasmine, citrus fruit and pear. Dominating on the palate with an evolving profile of Assyrtiko and minerality of volcanic soils, but characterized by aging in oak which gives unique hints of nuttiness and light petrol notes. Six months in French Oak barrels, this white wine ages very well and is a traditional white from Santorini.
Heavy seafood and pork dishes with light sauces (Nikteri and pancetta goes very well), fig jam and funky soft cheeses. Also accompanies spicy Southeast Asian cuisine.
Katsano 85% Gaidouria 15%
Only produced by Gavalas, it is a very rare dry white wine possessing green highlights and aromas of flowers, honey and lemon blossoms. Katsano and Gaidouria are indigenous varietals to Santorini and represent less than 1% of the island’s vineyards. Pleasant acidity and a long aftertaste, it is a bit more aromatic that Assyrtiko with less complexity and body.
Grilled fresh fish, salads with lemon dressing and simple pastas
2015 vintage – 91 points Robert Parker, Silver medal at the TexSom International Wine Awards.
Mavrotragano 50% Voudomato 45% Athiri 5%
Another rare Santorini wine Gavalas makes, Xenoloo is a wine characterized by its vivid personality, velvety taste and a rich nutty bouquet. The production is strictly limited but is representative of a classic red of Santorini that goes with coastal cuisine and tomatoes.
It is an ideal accompaniment to seafood with red sauces, bruschetta, game meat and lightly spicy cuisine like Spanish tapas.
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A volcanic, fresh dry white wine with delicate aromas of pear, lemon and pineapple on the nose. On the palate the wine is elegant, smooth, complex, with bright fruits and a full-body. Given the volcanic terroir there is a high minerality that adds hints of flint and salt. Made from the first 25% of the pressed juice. A high quality classic Santorini Assyrtiko that has high aging potential!
White fish with lemon sauce, hard cheeses and assorted fruits.
2016 vintage - 90 points Robert Parker, Gold medal at the TexSom International Wine Awards.
Aromas of pear and white flowers. Fresh acidity and pleasant flinty aftertaste. Fermented by wild yeasts of Santorini creates a unique and traditional Assyrtiko with a bit more complexity and body than the above Santorini that uses commercial yeasts for fermentation.
Lightly seasoned seafood, pasta, white meats with light sauces and pungent or salty cheeses.
Another rare and indigenous varietal of Santorini Gavalas works with. Pleasant red fruits on the nose with a fresh character. Aromas of fresh cherries and pomegranate dominate the palate but a background of the volcanic minerality persists. This is a dry wine with a refreshing acidity and rich body.
Pasta with red sauce, prosciutto and hard salami.
Another indigenous varietal from Santorini that almost went extinct. “Mavro” translates to black and “tragano” translates to crispy. This describes the dark Berries from this varietal that have crispy, delicate skins. A wine with intense deep red color and ‘crisp’ acidity. Concentrated aromas of red fruits with hints of leather and tobacco, this red has very delicate and velvety tannins. Considered a prestigious red wine that not all the Santorini producers have the opportunity to make.
Accompanies red meats, slightly spicy sauces and grilled fish.
Sliver medal TexSom Wine Awards 2015
Assyrtiko 85% Athiri 5% Aidani 10%
The “original” dessert wine of the world, this is a long-standing gem of Santorini that was exported all over the Mediterranean and Europe for centuries. It is a blend of sundried white grapes, predominately Assyrtiko but small portions of Athiri and Aidani. Flavors of dried raisins, honey, chocolate and roasted nuts are only a few descriptors of this amazing rich wine. Deep in color and taste it is perfect dessert wine aged 6 Years in very large, old, used Russian Oak barrels
Accompanies pastries, desserts, strong flavored cheeses, honeycomb, nuts and chocolates.