Wine region: Santorini
Grape: Mavrotragano, Mandilaria, Athiri
Alcohol percentage: 13% vol
Unit quantity: 750ml
Wine maker’s notes
The harvest begins in early August so the grapes are picked before they are fully ripe. The first fermentation is carried out in stainless steel vats at a temperature of 22oC and is followed by malolactic fermentation. The wine matures in French oak barrels for a period of 12 months prior to bottling.
Gavalas’ Xenoloo is a wine characterized by its vivid personality, velvety taste, and rich nutty bouquet.
It is best served at 16-18oC. It is an ideal accompaniment to the game, meat with red sauces, light spicy meals, and cheese.
Tip: The shipping cost per bottle drops significantly the more bottles you buy. Join forces with friends and family to buy more bottles and bring the cost down.
-It is an offense to purchase or attempt to purchase alcoholic liquor if you are under the age of 18.
-The price includes safe packaging cost
About Gavalas Winery
The Gavalas family has been exclusively engaged in the vinification of the indigenous varieties grown in Santorini, since the end of the 19th century. Up until the 1920s, the family produced wines from grapes grown in their privately-owned vineyards and vinted in their winery (canava) in Megalochori.
This production was mainly distributed to customers throughout the island of Santorini as well as being exported to the city of Alexandria, in Egypt. Later on, in the 1930s they started shipping the wine to Athens and Piraeus. The shipping procedure could be well described as a feast. From Canaves, mule – drivers loaded the goat-skins, filled with wine onto their mules, and carried them to the port of Fira, where they were transferred into barrels of 600 kgs (called bombs).
Then the barrels were loaded onto small boats (caiques) and were shipped to Piraeus. After the end of the 2nd World War and for the following 30 years, most of the Brusco wine was sold to the Kaloyannis distillery, where it was distilled into brandy and a lesser quantity was supplied to the Koniordos family and a number of taverns. In contrast, the Vinsanto wine was obtained by the churches and monasteries for Sacramental use.
In 1973 the Gavalas family established its own wine store in Athens which handled exclusively the sales and distribution, throughout Greece, of the main wines of Santorini: Nyhteri, Brusco, Mezzo, Mandilaria, and Vinsanto.
At the beginning o the 1980s, when the Boutaris company established its own winery on the island, the Gavalas family became the sole supplier of Vinsanto wine to Boutaris for a period of 6 years. For the first time in 1998 the Gavalas family bottled their own production of Vinsanto at their small, but modern winery (canava) in Megalochori. Following the long-standing tradition and experience of three centuries, the Gavalas family has been carrying out the vinification of the island’s indigenous varieties aiming to introduce wines of superior quality and unique characteristics for the international market place.
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