The Gavalas family has been vinifying indigenous varieties grown in Santorini since the end of the 19th century, making them one of the oldest continuously operating wine families on the island. The fourth-generation winemaker is George Gavalas, with his son Vagelis representing the fifth generation. The winery has retained all the original features of their traditional stone canava in Megalochori, including cellars and grape-stomping rooms, alongside a modern addition with high-tech equipment.
Their focus is on limited-production bottlings that highlight Santorini's volcanic terroir, and they are the only winery on the island that vinifies the rare indigenous varieties Katsano and Voudomato. For the Posta, Assyrtiko grapes come from young vineyards in Megalochori, while the Monemvasia is sourced from the neighboring island of Paros, with fermentation carried out in stainless steel tanks.
