Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdessert
Finishlong
Oakoak aged

Drinking window

Best 20 to 30+ years from release.
release20 yrs30 yrs32 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

Full-bodiedLow tanninHigh acidityDessertLong finish

Aroma: dried apricot, caramel, orange peel

Palate: honey, dried fig, spice

Gavalas PDO Vinsanto: sun-dried Assyrtiko-led blend with caramel and dried-fruit depth, high-acid lift.

What it pairs with

  • Loukoumades Find loukoumades on TableJourney →
    Honey doughnuts pair with caramelised Vinsanto.
  • Aged blue cheese
    Sweet caramel balances blue-veined salt.
  • Almond cookies
    Toasted-nut shared between dessert and wine.

How to serve Gavalas Vinsanto

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small dessert-wine glass (3-5oz pour): the bowl shape rewards the wine's structure.
  4. Pair with. Loukoumades, Aged blue cheese, Almond cookies. Match the wine's structure to the dish's fat and salt.

History

Gavalas PDO Vinsanto follows the long oak-ageing tradition of Santorini sweet wines.

  1. 1995: Modern Gavalas Vinsanto enters wider circulation

Facts

Producer
Gavalas Winery · visiting guide
Grapes
Assyrtiko (80%), Aidani (15%), Athiri (5%)
Classification
PDO Vinsanto
Oak
Long oak ageing per PDO Vinsanto rules
ABV
11.5%
Price
EUR 30-50 (500 ml) at retail
Drinking window
20+ from release
First vintage
1995

Frequently asked about Gavalas Vinsanto

What does Gavalas Vinsanto taste like?

On the nose, dried apricot, caramel, orange peel. On the palate, honey, dried fig, spice. Structurally full-bodied, low tannins, high acidity with a long finish. Gavalas PDO Vinsanto: sun-dried Assyrtiko-led blend with caramel and dried-fruit depth, high-acid lift.

When should I drink Gavalas Vinsanto?

Drink 20+ from release. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Gavalas Vinsanto?

Loukoumades is the canonical pairing. Other strong matches include Aged blue cheese and Almond cookies. Honey doughnuts pair with caramelised Vinsanto.

What grapes are in Gavalas Vinsanto?

The blend is Assyrtiko (80%), Aidani (15%), Athiri (5%). The wine is classified as PDO Vinsanto.

Tags

aidani assyrtiko athiri cellar worthy dessert dessert passito full body high acid mood contemplative occasion gift occasion special old world pairs with aged cheese pairs with blue cheese pairs with fruit desserts price premium

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