Gavalas Xenoloo red
Dry red wine, the result of a skilful 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 “Xenoloa”, hence the name of thisoutstanding 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 30o C and is followed by the malogalactic fermentation. The wine is then allowed to age in barrels of French oak for a period of 12 months prior to bottling.
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14.50 Euro
