Let's talk little, let's talk wine
Located in the heart of Santorini, in the village of Megalochori, the Gavalas estate cultivates its terraced vineyards on volcanic soils poor in organic matter but rich in ash and pumice. These plots, swept by the winds of the Aegean Sea, benefit from a hot, dry climate, tempered by sea breezes and morning mists. The vines, trained in kouloura, are deeply rooted in this mineral terroir, which gives the wine a saline tension and a very distinct geographical identity.
Made from old Assyrtiko vines, this wine is produced from hand-picked grapes. The grapes are gently pressed, then the must ferments with indigenous yeasts, without the addition of selected yeasts, to preserve the purest expression of Santorini's terroir. Fermentation takes place in temperature-controlled stainless steel tanks, followed by aging on fine lees with regular stirring, before bottling, to gain complexity and texture while maintaining great freshness.
This wine reveals notes of ripe citrus, stone fruit, and white-fleshed fruit, complemented by delicate floral touches, a marked mineral dimension, and subtle smoky nuances. On the palate, the texture is full and precise, supported by a vibrant acidity that extends the tasting, while the saline framework reinforces the sensation of freshness and leads to a long, taut, and harmonious finish.
Where are we traveling?
Santorini
It is located in the heart of the Aegean Sea, in the Cyclades archipelago, about 200 kilometers southeast of Athens, forming a crescent of spectacular volcanic cliffs born from one of the most cataclysmic eruptions in history, that of the Thera volcano around 1600 BC. The vineyard unfolds on wind-beaten terraces, on the caldera slopes or on gentle slopes facing the sea, on soils of pumice stone, volcanic ash, and black lava of extreme aridity, where the vines survive without irrigation thanks to the nocturnal humidity captured by the sea mists. The wine history dates back more than 3,500 years, making Santorini one of the oldest active vineyards in the world — excavations at the Akrotiri site have revealed grape seeds dating back to the Bronze Age, and the tradition has never been interrupted since, neither by Venetian and Ottoman rule, nor by phylloxera, which never reached the island thanks to its volcanic soils hostile to the pest. The vines, ungrafted and often centuries-old, are pruned in a kouloura, a unique braided crown shape that protects the bunches from the strong meltemi wind and scorching sun by nestling them in the heart of a basket of shoots. The climate is arid Mediterranean, characterized by scorching, rainless summers, constant winds that dry the vines and protect them from diseases, and intense light reflected by the sea and white cliffs, tempered by the maritime freshness that preserves a striking natural acidity in the grapes. Santorini has established itself as one of the most singular terroirs in the Mediterranean thanks to its emblematic grape variety, Assyrtiko, which produces white wines of incomparable volcanic tension and minerality, with aromas of lemon, flint, and salty sea spray, complemented by floral and delicate Athiri, Aidani with notes of honey and apricot, and the mythical Vinsanto — not to be confused with its Tuscan namesake — a sweet, sun-drenched, amber wine made from sun-dried grapes, a living testament to an island where the vine and the volcano are one.
The little history of the country
Greece
Long known as simple table wines, notably Retsina, a white wine infused with pine resin, Greek wines have seen a significant improvement in quality over the last 20 years. The history of wine is as ancient as that of Greece itself. More than 3,000 years ago, the oldest known grape presses in the world were discovered on the island of Crete. After a period of stagnation throughout the 20th century, Greek wines experienced a dramatic improvement in quality thanks to Greece's entry into the European Union, the training of young oenologists in top European schools, and a focus on meeting international demand. Greece is not content with the easy route of relying primarily on major French grape varieties such as Chardonnay or Cabernet Sauvignon, which would greatly facilitate exports. Today, Greece aims to continue cultivating and promoting its ancient grape varieties, of which there are approximately 300 across the country. The very first thing to understand is that Greece is far more diverse in terms of climate than most people realize. The country clearly has everything from arid Mediterranean islands to humid, mountainous pine forests that receive snowfall in winter. With such a diverse climate, you can expect Greek wines to be equally varied. Therefore, one of the best ways to get a sense of Greek wine is to divide the country into four broad wine regions based on their climate: Northern Greece (humid climate), the Aegean Islands (arid climate), Central Greece, and Southern Greece (Mediterranean climate). Its potential and reputation are greatly underestimated by the general public today, which is likely to lead to some pleasant surprises!