Santorini: Small-Group Sunset Wine Tour with Santo Winery
Sip your way around Santorini as the sun begins to set on a small-group tour of 3 Santorini wineries. Enjoy views of the volcano and the sunset at the final winery, th...
Profile
Structure
Drinking window
Best 1 to 8 years from vintage.
vintage1 yrs8 yrs10 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: lemon, wet stone, white blossom
Palate: citrus, saline minerality, stony
Gavalas PDO Santorini Assyrtiko: saline, citrus-driven, stony, from the five-generation family canava in Megalochori.
What it pairs with
- Grilled octopus Salt and citrus refresh charred tentacle.More wines for octopus →
- Fava santorinis Volcanic-soil pairing of pulse and grape.
- Tomatokeftedes Volcanic-soil fritter meets saline volcanic wine.More wines for vegetables and salads →
With cheese
Feta
Our pick Feta is a salty, crumbly cheese ripened in brine. The high acidity of a dry Santorini Assyrtiko refreshes against the salt and cuts the fat, and the cheese in turn softens the wine's sharp edge.
Chloro of Santorini
Our pick Young chloro is a fresh, soft and mildly salty cheese, often scented with coriander. A dry Santorini Assyrtiko of medium body has the high acidity to keep the creamy paste lively and to rinse the salt between bites.
How to serve Gavalas Santorini Assyrtiko
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Grilled octopus, Fava santorinis, Tomatokeftedes. Match the wine's structure to the dish's fat and salt.
History
Gavalas, founded 1900, produces roughly 90,000 bottles annually across 11 wines. The Santorini Assyrtiko is the flagship bottling.
- 1900Gavalas Winery founded by the Gavalas family
- 1990Modern Gavalas Santorini Assyrtiko enters wider circulation
Facts
- Producer
- Gavalas Winery · visiting guide
- Grapes
- Assyrtiko
- Classification
- PDO Santorini
- Oak
- Stainless steel; lees ageing
- ABV
- 13.5%
- Price
- EUR 25-40 at retail
- Drinking window
- 1-8 from vintage
- First vintage
- 1990
Frequently asked about Gavalas Santorini Assyrtiko
What does Gavalas Santorini Assyrtiko taste like?
On the nose, lemon, wet stone, white blossom. On the palate, citrus, saline minerality, stony. Structurally medium-bodied, low tannins, high acidity with a long finish. Gavalas PDO Santorini Assyrtiko: saline, citrus-driven, stony, from the five-generation family canava in Megalochori.
When should I drink Gavalas Santorini Assyrtiko?
Drink 1-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Gavalas Santorini Assyrtiko?
Grilled octopus is the canonical pairing. Other strong matches include Fava santorinis and Tomatokeftedes. Salt and citrus refresh charred tentacle.
What grapes are in Gavalas Santorini Assyrtiko?
The blend is Assyrtiko. The wine is classified as PDO Santorini.
Tags
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