Gavalas Vinsanto Sweet 2008, 500ml
Sweet | PDO Santorini | Aegean Islands | 10% ABV | 500ml
Sweet Vinsanto is the mythical nectar of Santorini, produced from the native grape varieties of Assyrtiko, Athiri and Aidani. The vinification is carried out using traditional techniques. This wine fills the chalices of the orthodox churches, used for the Holy Communion. It can be best enjoyed chilled at 6-8oC, as a dessert wine. Vinsanto is bottled in limited quantities.
Athiri is a white grape variety of ancient origin grown natively in Greece. It is best known for its use in blends, particularly as a foil for the bold Assyrtiko grape variety in the Santorini PDO wines (up to 25%) and Vinsanto (up to 49%), normally combined with Aidani. It has also a PDO designation on the island of Rhodes, where it produces different styles of sparkling wines. Athiri’s freshness, softness and low alcohol potential make it well suited to these purposes.Thin-skinned large berries in long bunches, vigorous, drought resistant and adaptive. Mid-budding and mid-ripening.
Aidani is a white aromatic grape found mainly on the Aegean islands, particularly Santorini, Rhodes and Euboea. It is used invariably in the making of Santorini’s Vinsanto and contributes delicate flavours to this special wine blend. Historically, it has been linked with famous wine blends, such as Aperanthitis, Malvasia and Naxos. It is often known as Aidani Aspro, to distinguish it from its dark-skinned variant Aidani Mavro (in Greek, aspro means white and mavro means black). Large bunches of thick-skinned berries, drought-resistant, high yielding, late budding and late ripening.
Assyrtiko is by far Greece’s most renowned white grape variety, associated most famously with the volcanic island of Santorini in the Aegean Sea. Following its notable success, it is now grown successfully all over Greece and beyond in Clare Valley, Australia, South Africa and California, being the first Greek grape to become international. It has developed a reputation as being a versatile grape variety, producing wines in a multitude of styles, from fresh, mineral white wines to oaked, worth keeping ones and from bold complex reds to rıch matured dessert wines, such as Vinsanto.
Compact clusters of large, moderately thick-skinned berries, late budding and late ripening. Vigorous and productive, resistant to drought, disease and wind and capable of maintaining high acidity up to the final stages of the ripening period. In Santorini it is trained in the characteristic baskets, sitting close to the ground and named “kouloures” by the locals.