Gavalas Vinsanto 2003
Compiled by AegeanCuisine Gavalas Vinsanto is the mythical nectar of Santorini, produced from the native grape varieties of Assyrtiko, Athiri and Aidani. When the grapes reach the desired degree of maturation (14-15 Be) they are carefully picked and sun-dried on terraces for approximately 10-15 days. The vinification is carried out using traditional techniques in the Gavalas winery in Megalochori. The pressing of the grapes always takes place in the early afternoon, so that the clusters of the grapes are still warm and at their best for pressing. The small quantity of juice which is produced has a high content of sugar (10 kg of grapes produce 1kg of Vinsanto wine). The fermentation continues almost until Christmas. Gavalas Vinsanto wine also fills the chalices of the orthodox churches and monasteries (for Sacramental purposes).
Our winery is located in Megalochori, and you will get there by walking through a small lit up stone tunnel. The winery is a small museum that tells the three century tradition of the Gavalas family in the winemaking industry. Tours take place from April 15th until the end of October from 10:00 to 20:00. Call us to arrange a visit.
Food Pairings for Gavalas Vinsanto
|Alcohol: 9.7%||pH: 3.1|
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