Gavalas Winery Santorini Assyrtiko Natural Ferment 2023

From vines more than 50 years old mainly from the area of Megalochori on the island, the fermentation is in temperature-controlled stainless steel tanks. The winery uses wild yeast in order to express the varietal characteristics. Long fermentation for 2 months and maturation with total lees for 6-8 months. Long, minerally and pure. 

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