The Gavalas family winery, one of the oldest on the island, is located in the traditional village of Megalochori, Santorini. The family’s aim is to showcase the unique characteristics of Santorini’s terroir. Giorgos Gavalas represents the 4th generation of winemakers, together with Vaggelis, who is the 5th generation.
With respect for the local varieties, the winery focuses on producing a limited number of bottles. The main varieties vinified are Assyrtiko, Aidani, Mandilaria, and Mavrotragano. Additionally, with the goal of highlighting the richness of the vineyard, we are the only winery that works with the rare varieties Katsano, Gaidouria, and Voudomato.
Today, our production reaches approximately 80,000–100,000 bottles and is distributed throughout Greece as well as in 9 countries abroad.
OUR HISTORY
Late 18th century – The beginning
The winery was founded by the first-generation winemaker, who produced wine mainly for his family but also sold a portion of it.
1920 – Exporting to Egypt
Until the 1920s, distribution was mainly to customers across the island of Santorini, as well as to the city of Alexandria in Egypt.
1930 – Distribution to Athens
Later, in 1930, we began sending wine to Athens and Piraeus. The shipping process could be described as a celebration. From the kanaves (cellars), mules carried goatskins filled with wine and transported them to the port of Fira, where they were transferred into 600-kg barrels (called “bombs”). The barrels were then loaded onto small boats (kaikia) and shipped to the port of Piraeus.
1998 – First bottling
For the first time in 1998, our family bottled its own production of “Vinsanto” and “Santorini” at the small but modern winery-kanava in Megalochori.
2004 – Creation of a visitor-friendly space
In 2004, the winery was redesigned to host wine tastings and tours. Today it is open nearly year-round, allowing visitors to experience Santorini wines in depth.
2006 – Revival of Katsano
The winery made the first attempt to revive this rare indigenous variety, which represents just 1% of the island’s entire vineyard. Today, we are the only winery vinifying Katsano, with a very limited production of 4,000 bottles.
2013 – New labels
That year we launched a series of new labels representing the full range of local varieties. Specifically, three new labels were produced: Voudomato, Mavrotragano, and Assyrtiko with indigenous yeasts.
Today
Today the winery produces 10 different labels, all from indigenous varieties, with a total production of approximately 80,000–100,000 bottles.
