Gaïdouria
Introduction
Gaïdouria is an extremely rare white variety from the Cyclades, primarily found in Santorini and sporadically on other Aegean islands. It is a variety that has survived for centuries in the arid and volcanic vineyards of Thira, being part of the "old guard" of indigenous grapes traditionally used to produce Vinsanto and Nykteri.
Tasting Notes
Color: Bright lemon with golden highlights. Aromas: A composition of citrus (lemon zest), unripe fruits, and intense minerality (flint, salt). Palate: Dry, nervy, and austere. The acidity is the backbone of the wine, while the aftertaste is long and salty.
Gastronomy
Seafood: Raw shellfish, sea urchin salad, or grilled shrimp with lemon. Fish: Fresh charcoal-grilled fish (gilthead bream, white seabream) that seek the intense acidity of the wine. Traditional Dishes: Santorini fava, tomato fritters, or fried red mullet.
Terroir
Gaïdouria is perfectly adapted to the volcanic soil of Santorini (Thira soil, pumice, schist). As a self-rooted vine, it is cultivated using the traditional "kouloura" method to protect it from strong winds. It is a variety that "loves" extreme conditions. It withstands prolonged drought and high sunshine, while the sea breeze imparts a characteristic salinity.
Summary
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