Browse the wine catalog and find the most suitable wines for your business requirements.

Katsano Gavalas Winery

This exquisite wine is the result of George Gavalas’ love and devotion to wine-making and his contin... read more.

This exquisite wine is the result of George Gavalas’ love and devotion to wine-making and his continuous effort to revive the rare, indigenous grape varieties of Santorini. It is a blend of 85% Katsano and 15% Gaidouria, both grape varieties little known outside the island, as they only cover 1% of the total vineyard. The harvest commences in early August so that the grapes may be collected before they are fully ripe. Gavalas’ Katsano is a dry white wine possessing green highlights and a nose of sweet aromas of flowers, honey and lemon blossom. On the palate it develops a rich taste with an exceptional balance, pleasant acidity and a long after taste. It accompanies superbly all seafood and white meat dishes with light sauces. It is best served at 12oC. The production is strictly limited.

Greece Aegean Islands Santorini

White wine Dry ​Katsano, Gaidouria

750ml

Wine Producer

Alcohol :   13%

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Vinsanto Gavalas Winery

Vinsanto is the mythical nectar of Santorini, produced from the native grape varieties of Assyrtiko,... read more.

Vinsanto is the mythical nectar of Santorini, produced from the native grape varieties of Assyrtiko, Athiri and Aidani. The soil of Santorini is characterized by unique geological inorganic elements created by the volcanic eruptions. Due to the limited rainfall and the strong winds, the yield is very low with only 300-500 kg of grapes per 1000 sq. m. of vineyards. The result is the production of grapes having excellent quality and perfect maturation. When the grapes reach the desired degree of maturation (14-15 be) they are carefully picked and are 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 early in the 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 1 kg of Vinsanto wine. The fermentation continues almost until Christmas. 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.

Greece Aegean Islands Santorini

Dessert wine Dessert ​Assýrtiko, Athiri, Aïdani

500ml

Wine Producer

Alcohol :   10%

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Xenoloo Gavalas Winery

A dry red wine, the result of a skillful blending of Mavrotragano, Voudomato and Athiri grape variet... read more.

A dry red wine, the result of a skillful blending of Mavrotragano, Voudomato and Athiri grape varieties. These rare varieties cover only 3-5% of the vineyard of Santorini and in the local dialect are called Xenoloo, hence the name of this outstanding quality wine. The harvest begins in early August so that 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 the 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 a rich nutty bouquet. It is an ideal accompaniment to game, meat with red sauces, light spicy meals and cheese. The production is strictly limited.

Greece Aegean Islands Santorini

Red wine Dry ​Mavrotragano, Voudomato, Athiri

750ml

Wine Producer

Oaked :   

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Voudomato Hatzidakis Winery

Grapes from vineyards of the villages of Pyrgos and Akrotiri. Sundried for 12-15 days. Vinification:... read more.

Grapes from vineyards of the villages of Pyrgos and Akrotiri. Sundried for 12-15 days. Vinification: crushing of the sundried grapes resulting in concentrated grape must. Fermentation with selected yeasts for 2 months in stainless steel tanks and then aged in oak barrels for 5 years. 2007 Production : 1,000 bottles of 375 ml. Characteristics: deep red colour. Intense aromas of red forest fruits, jam and butter caramel. Viscous texture on the palate with long aftertaste of plums and prunes. Residual Sugars 340 gr/Lt. Enjoy it at 12-14 ° c as a dessert wine or served with chocolate puddings , fruit tarts and blue cheese. Potential aging for at least 20 years.

Greece Aegean Islands Santorini P.G.I. Cyclades

Red wine Dessert ​Voudomato

375ml

Wine Producer

Oaked :    Vintage :   2007 Alcohol :   11%

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Vinsanto Hatzidakis Winery

Over matured Grapes from low altitude vineyards, sun dried for 15 days. Vinification: crushing of t... read more.

Over matured Grapes from low altitude vineyards, sun dried for 15 days. Vinification: crushing of the sundried grapes results in concentrated grape must. Clarification and fermentation with selected yeasts for 3 months in stainless steel tanks. Aged in oak barrels for at least 7 years. Characteristics: deep red/amber colour with caramel reflections, intense aromas of dried fruits, raisins, honey, butter caramel and minerality. Full and velvety on the palate with balanced sweetness and freshness of acidity. Long aftertaste of candied orange peal. Enjoy it at 12 ° c as a dessert wine or served with chocolate, oriental sweets, foie gras and strong cheese eg Roquefort. Potential aging for at least 30 years.

Greece Aegean Islands Santorini P.D.O.

Fortified wine Dessert ​Assýrtiko, Aïdani

375ml

Wine Producer

Oaked :    Vintage :   2003 Alcohol :   13%

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Mavrotragano Hatzidakis Winery

Grapes from our vineyards but also from associated growers. This particular variety covers less than... read more.

Grapes from our vineyards but also from associated growers. This particular variety covers less than 2% of the Santorini vineyards. Vinification: typical red vinification with skin contact for 7 days. oak Maturation in barrels for 18 months and reductive ageing in stainless steel tanks for 6 months. Bottled unfiltered. Characteristics: intense red colour with bright hues. Red forest fruit aromas, bitter chocolate, tobacco and minerality. A mascular palate with a tannic character and long aftertaste. Served at 16-18 ° c with red spicy meats, casseroles, as well as mature full fat cheese. Potential aging in the bottle for at least 10 years.

Greece Aegean Islands Santorini P.G.I. Cyclades

Red wine Dry ​Mavrotragano

750ml

Wine Producer

Oaked :    Vintage :   2013 Alcohol :   14%

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Nikteri Hatzidakis Winery

Over-matured grapes from selected vineyards of the island at an altitude of 100 to 300 meters. Vinif... read more.

Over-matured grapes from selected vineyards of the island at an altitude of 100 to 300 meters. Vinification: After crushing, skin contact for 12 hours. Must extraction in the traditional way in a hand press (strofilia). Clarification and fermentation with indigenous yeasts at 18˚C. Final fermentation and maturation of the wine in oak barrels of different capacity and aged for at least 12 months. Bottled unfiltered. Characteristics: Yellow golden colour. Aromas of ripe stone fruits, oriental spices and minerality. Great structure with an excellent balance of acidity and tannins. Long aftertaste. Served at 12-14 ˚C, with shellfish dishes, white and red meats, game, as well as mature full fat cheese. Potential aging in the bottle for at least 10 years.

Greece Aegean Islands Santorini P.D.O.

White wine Dry ​Assýrtiko

750ml

Wine Producer

Oaked :    Vintage :   2012 Alcohol :   15%

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Assyrtiko de Mylos Hatzidakis Winery

Over matured grapes from old Assyrtiko vines of the single vineyard “Mylos”’ at the village of Pyrgo... read more.

Over matured grapes from old Assyrtiko vines of the single vineyard “Mylos”’ at the village of Pyrgos Kallistis. Vinification: Skin contact for 12 hours, separation of must from grapes, clarification and fermentation with indigenous yeasts at 18 ˚C. Maturation on the Lees for 8 months in stainless steel tanks. Bottled unfiltered. Characteristics: Yellow colour with light golden shades, strong aromas of mature fruits and intensive minerality. Long aftertaste and balanced acidity. Served at 12-14˚C, with gastronomic dishes of shellfish, seafood, chicken, pork and also with mature full fat cheese e.g. gruyere, parmigiano etc. Potential aging in the bottle for at least 10 years.

Greece Aegean Islands Santorini P.D.O.

White wine Dry ​Assýrtiko

750ml

Wine Producer

Vintage :   2013 Alcohol :   15%

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Santorini, Cuvée No 15 Hatzidakis Winery

Grapes from organic cultivated vineyards of villages of Pyrgos, Emporio and Messaria-Vothonas. Vinif... read more.

Grapes from organic cultivated vineyards of villages of Pyrgos, Emporio and Messaria-Vothonas. Vinification: Skin contact for 12 hours, separation of must from grapes, clarification and fermentation with indigenous yeasts at 18 °C. Maturation on the Lees for 8 months in stainless steel tanks. Bottled unfiltered. Characteristics: Golden yellow colour, delicate aromas of ripe yellow fruits, fresh citrus and minerality. Elegant palate characterized by the certain acidity tone of the vineyards of Santorini. Long aftertaste. Served at 12-14˚C, with oyster dishes, oily fish e.g. tuna, white or red meats and cheese. Potential aging in the bottle for at least 5 years.

Greece Aegean Islands Santorini P.D.O.

White wine Dry ​Assýrtiko

750ml

Wine Producer

Vintage :   2013

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Santorini Hatzidakis Winery

Grapes from the vineyards of villages: Pyrgos, Megalochori, Akrotiri and Vourvoulos. Vinification: D... read more.

Grapes from the vineyards of villages: Pyrgos, Megalochori, Akrotiri and Vourvoulos. Vinification: Direct separation of must from grapes, clarification and fermentation with indigenous yeasts at 18 °C. Stay with the Lees for 40 days. Maturation in stainless steel tanks. Characteristics: Soft yellow colour with golden shades and delicate aromas of citrus, white flowers and minerality. Full and aromatic on the palate with an intensive mineral character. Long aftertaste with a certain freshness coming from the crunching acidity of the wine, which is typical of the vineyards of Santorini. A versatile wine, matching seafood, oily fish e.g. salmon and shellfish, yellow cheese, chicken, pork and a variety of dishes, even tomato and asparagus. Served at 12-14˚C. Potential aging in the bottle for at least 5 years.

Greece Aegean Islands Santorini P.D.O.

White wine Dry ​Assýrtiko

750ml

Wine Producer

Vintage :   2014 Alcohol :   13.5%

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