Gavalas : Santorini Natural Ferment Assyrtiko 2025

Tasting notes and characteristics of Gavalas Santorini Natural Ferment Assyrtiko 2025

Tasting

Nose
The aromatic bouquet stands out for its great complexity, blending intense mineral notes reminiscent of wet stone and volcanic rock with citrus aromas such as lemon, grapefruit and lime. Hints of stone fruits, along with nuances of fresh bread and yeast, further enrich this olfactory palette.

Palate
Generous and endowed with a creamy texture, this white wine reveals a sharp acidity that brings remarkable freshness. The palate unveils citrus flavours and a very pronounced saline minerality, evolving towards notes of tropical fruits such as pineapple. The finish is long, persistent and subtly astringent.

Food and wine pairings

This white wine from Greece pairs wonderfully with seafood, particularly fried shellfish, grilled oily fish (salmon, tuna) or crustaceans in butter sauce. It also makes an excellent match with white meats in cream sauce, as well as dishes based on fried vegetables or tempura.

Serving and cellaring

To fully appreciate this 2025 vintage, it is recommended to serve it between 8 and 12°C in medium-sized glasses with tapered rims. This wine has excellent ageing potential and will continue to develop favourably in the cellar for approximately 10 to 15 years.

The mineral purity of a volcanic white wine from Santorini

The estate

Founded in 1895, the Gavalas estate is a historic institution located in the traditional village of Megalochori, in the heart of the Cyclades archipelago in Greece. Today run by George Gavalas and his son Vagelis, representing the fourth and fifth generations, the estate stands out for its exclusive dedication to indigenous Greek grape varieties. The domaine brilliantly combines respect for ancestral winemaking traditions with modern oenological techniques to reveal the authenticity of its terroir.

The vineyard

The vines from which this Greek wine is produced thrive on the unique volcanic terroir of Santorini, composed of ash and pumice stones. The microclimate of Megalochori, cooled by sea breezes, allows for optimal ripening. The vines, more than 50 years old, are cultivated without irrigation and harvested by hand to ensure exceptional quality.

Vinification and ageing

Production begins with a cold skin maceration lasting a few hours. Fermentation then takes place naturally with indigenous yeasts in temperature-controlled stainless steel tanks, over an extended period of approximately two months. Ageing continues on fine lees for five to eight months, with 85% in stainless steel tanks and 15% in used oak barrels, lending a silky texture to the wine.

Grape variety

100% Assyrtiko.