Let's talk little, let's talk wine
Located on the island of Santorini, in the heart of the Cyclades, the vineyard for the Gavalas Estate's Enalia cuvée is rooted in volcanic soils that are poor in organic matter but rich in minerals. The vines, often trained in low baskets to protect themselves from sea winds, benefit from a Mediterranean climate characterized by intense sunshine and cooler nights. This combination of basaltic terroir, sea breezes, and low yields gives the grapes a natural concentration and a very precise expression of their island origin.
Grapes for Enalia are harvested by hand, then carefully sorted before gentle pressing. The must is cold-settled, and alcoholic fermentation then takes place in temperature-controlled stainless steel tanks to preserve aromatic purity and freshness. Aging continues on fine lees in stainless steel tanks, with periodic bâtonnage, until bottling, in order to gain in texture and complexity while retaining the maritime and mineral character of the Santorini terroir.
This wine reveals notes of ripe citrus, white-fleshed fruit, and delicate white flowers, complemented by a saline mineral touch and subtle Mediterranean herbaceous nuances. On the palate, the texture is precise, supported by a lively but balanced acidity that lengthens the tasting, with a texture that is both fresh and slightly chalky. The persistent and clean finish highlights the iodine dimension of the terroir, leaving an impression of purity and controlled tension.
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 pumice, volcanic ash, and black lava soils of extreme aridity, where the vine survives without irrigation thanks to the nocturnal humidity captured by sea mists. Viticultural 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 from 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 parasite. The vines, ungrafted and often centenarian, are pruned in kouloura, a unique braided crown shape that protects the bunches from the strong meltemi wind and scorching sunlight 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 vine and protect it from diseases, and intense luminosity reflected by the sea and white cliffs, tempered by maritime freshness that preserves a striking natural acidity in the grapes. Santorini has established itself as one of the most unique terroirs in the Mediterranean thanks to its emblematic grape variety, Assyrtiko, which produces white wines of incomparable tension and volcanic 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 sunny and amber sweet wine made from sun-dried grapes, a living testament to an island where vine and 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!