Fascinating red (and white) blend from Santorini, with super red soft fruit aromas
A dry red wine, the result of a skilful blending of Mavrotragano, Voudomato and Athiri grape varieties. These rare varieties cover only 3-5% of the vineyard of Santorini and in the local dialect are called «Xenoloo», hence the name of this outstanding quality wine. The harvest begins in early August so that the grapes are picked before they are fully ripe. The first fermentation is carried out in stainless steel vats at a temperature of 22 C and is followed by the malolactic fermentation. The wine matures in French oak barrels for a period of 12 months prior to bottling.
Gavalas family winery, one of the oldest wineries in Santorini, lies in the traditional village of Megalochori, Santorini. With 300 years of history, the aim of the family is to highlight the particular characteristics of Santorini’s “terroir”. The fourth generation winemaker is George Gavalas and the fifth is his son, Vagelis.
With proper respect to the local varieties, they are focused on limited production bottlings. Gavalas winery vinifies the most vibrant variety in Greece, Assyrtiko, as well as Aidani, Mandilaria and Mavrotragano. In order to show the richness of the land, they are the only winery in Santorini that vinifies the indigenous rare varieties of Katsano and Voudomato.
The stone building at the heart of operations used to be an old canava-winery, following the traditional architecture of the ancient Thira. With respect to the local culture Gavalas have retained all the original areas of the winery, such us cellars, grape stomping rooms and old entrances. Meanwhile they created a modern section with high tech equipment in order to produce high quality wines.
Tasting Note: Aromas of cherries and berries followed by herbal and spicy characteristics. Pleasant body with medium acidity and soft tannins.
Critics: Jancis Robinson 16+/20
45% Mandilaria, 50% Mavrotragano, 5% (white) Athiri