Gavalas Vinsanto 2003

MSRP: €22.00
4.1 5 0.5
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Tasting Notes:

Gavalas Vinsanto has sweet aromas of honey and dried fig.

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10% 300 grams/liter RS – Lightly spiced and honied on the nose with notes of gingerbread, dried meat, pruny fruit and pine needles. Bright and clea... Read more

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

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Editorial Reviews for Gavalas Vinsanto

Snooth User: Gregory Dal Piaz
89065211,225
4.50 5
Vintage: 2004 08/05/2011

10% 300 grams/liter RS – Lightly spiced and honied on the nose with notes of gingerbread, dried meat, pruny fruit and pine needles. Bright and clear on entry with a terpene rich entry followed by some dusty tannins that parry the modest sweetness on the palate. The flavors tend to the orange end of the spectrum with a long, clear finish that shows off some creamy cherry tones and a Seville orange finale. Really quite lovely and so vivid, though it does seem to be a touch monotonous. 91pts


User Reviews for Gavalas Vinsanto

Winemaker's Notes:

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).

Tasting Notes:

Gavalas Vinsanto has sweet aromas of honey and dried fig.

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).

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Chemical Analysis:

Alcohol: 9.7% pH: 3.1

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