Gavalas Santorini Natural Ferment 2022

Region and Vineyards

Santorini Natural Ferment is classified under the Protected Designation of Origin Santorini, one of Greece's most distinctive and revered wine regions. The island’s soils, formed from volcanic ash and pumice, provide a uniquely low-nutrient environment that favors concentration and minerality in the wines.

This cuvée is sourced from Assyrtiko vines over 50 years old, primarily in the historic village of Megalochori. The vineyard’s low-yielding, ungrafted vines are trained in the traditional kouloura method, allowing the grapes to mature under extreme sunlight and constant Aegean winds. The result is fruit of great precision and structure.

Winemaking

The defining element of this wine is its use of wild yeasts, allowing the natural microflora of the vineyard and winery to guide fermentation. This spontaneous fermentation occurs in stainless steel tanks at controlled temperatures, extending over two months for enhanced aromatic complexity and textural depth.

The wine then matures on total lees for 6–8 months, developing a creamy texture and enhanced mouthfeel while retaining the tension and salinity of Assyrtiko. No oak is involved, ensuring purity of expression.

Tasting Notes

• Color: Pale lemon with a slight haziness that hints at minimal intervention.
• Aroma: Expressive notes of stone fruit (peach, apricot), brioche, and flint, underscored by the grape’s signature salinity and mineral precision.
• Palate: Full-bodied with a creamy texture, supported by high acidity. The finish is long, clean, and slightly savory, leaving echoes of citrus peel, sea spray, and subtle yeasty richness.

Did you know?

Natural Ferment is vinified without cultured yeasts, relying entirely on wild yeasts from the vineyard and cellar. This traditional approach reflects Santorini’s ancient winemaking heritage while offering a more individualistic and site-driven expression of Assyrtiko.

Wine Pairing Ideas

• Grilled swordfish with lemon caper butter: The wine’s texture and acidity cut through the richness while mirroring the salinity.
• Lobster with herb cream sauce: Harmonizes with the creamy lees texture and mineral backbone.
• Roasted chicken with mushrooms and thyme: Earthy tones balance the wine’s depth and aromatic complexity.
• Risotto with saffron and seafood: A luxurious pairing that highlights both richness and freshness.

History of Gavalas Winery

Located in the historic village of Megalochori, Gavalas Winery is a fourth- and fifth-generation family estate, now led by George Gavalas and his son Vagelis. The winery is housed in a restored stone canava—a traditional Santorini wine cellar—preserving original architectural elements like grape-stomping rooms and vaulted cellars from ancient Thira.

The Gavalas family has been cultivating vines and making wine for well over a century. Today, they combine this deep-rooted heritage with modern precision, producing wines that reflect both history and terroir. Their aim is clear: to highlight the uniqueness of Santorini’s volcanic soils and showcase the island’s indigenous grape varieties.

While Assyrtiko remains the flagship grape of the estate, Gavalas also vinifies other local varieties including Aidani, Mandilaria, and Mavrotragano. Notably, Gavalas is the only winery on the island that produces wines from the rare native grapes Katsano and Voudomato, preserving viticultural biodiversity and offering unique interpretations of Santorini’s oenological past.

Region and Vineyards

Santorini’s vineyard is unlike any other. The island features prephylloxera vines over 120 years old, planted in volcanic soils formed from lava and ash. Because the phylloxera louse cannot survive in this terrain, these ancient vines are ungrafted and original, making them among the oldest continuously cultivated vines in the world.

The climate is dry and windy, with low annual yields averaging just 3,000 kg/ha. To shield the grapes from harsh winds and scorching sun, vines are trained in the traditional kouloura basket shape. Night-time humidity is absorbed by the porous volcanic soil and returned to the vines during the day, sustaining them without irrigation.

Assyrtiko dominates the vineyard landscape, accounting for approximately 75% of Santorini’s plantings, but the estate also works with other traditional Cycladic grapes to craft both dry and sweet wines.

Wine Range of Gavalas Winery

The Gavalas portfolio includes a variety of expressive wines that each reflect the unique facets of Santorini’s terroir:

• Posta: A refreshing blend of Assyrtiko, Monemvasia, and Athiri, ideal for early drinking.
• Aidani: A mono-varietal expression of this floral, soft white grape.
• Santorini Natural Ferment: A wild-yeast fermented Assyrtiko aged on lees for complexity and texture.
• Enalia: A premium Assyrtiko from 120-year-old vines, matured in stainless steel and clay eggs for 16 months.
• Santorini: The estate’s classic Assyrtiko, combining minerality, structure, and citrus brightness.

Did you know?

Gavalas Winery is the only producer in Santorini to bottle the indigenous Katsano and Voudomato grapes, making them a key player in the preservation of the island's vinous heritage.