Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

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 in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

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.
  • Fava santorinis
    Volcanic-soil pairing of pulse and grape.
  • Tomatokeftedes
    Volcanic-soil fritter meets saline volcanic wine.

How to serve Gavalas Santorini Assyrtiko

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1900: Gavalas Winery founded by the Gavalas family
  2. 1990: Modern 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

assyrtiko dry high acid medium body medium term mood refreshing mood savoury occasion dinner party occasion summer old world pairs with shellfish pairs with vegetable forward pairs with white fish price trade up still white

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