Gaidoura is a variety hardly known outside of Santorini Island. Even in the island it has around 1% of the total production along with its blending partner Katsano. Gaidoura has soft and sweet taste, adding smooth characteristics to the wine it is used in.

Even though Katsano is a local variety of Santorini, it has a very limited production, less than 1%, due to the dominance of Assyrtiko in the island. This very expressive rare gem offers rich flavours and aromas with distinctive acidity, thanks to the minerality of the volcanic soil of Santorini.

Producer

Gavalas

Continuing a long tradition of winemakers, spanning over three centuries, the Gavalas family has been exclusively engaged with the vinification of a number of indigenous varieties grown on the island of Santorini. They have been working particularly on the unknown varieties of Santorini, beyond Assyrtiko and they are the Santorinian winery with most wine labels produced by indigenous varieties, including the almost extinct Katsano variety, from which they produce a unique and notable white wine, capable of aging slowly and gracefully. The combination of traditional and modern winemaking methods and the unique volcanic soil and open sea climate of the island assist them in producing fine and balanced wines of vibrant fruity character, refreshing acidity and unique minerality. Their Santorini Natural Ferment and Nykteri labels are very good expressions of the local star Assyrtiko variety, whereas their benchmark Santorini, in the iconic Aegean blue bottle, keeps on gaining fans.