Description

PRODUCER:
One of the pioneers of the modern Greek wine revolution, Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating from two different wineries in the important wine-growing regions of Nemea and Santorini, they have earned a reputation for making cutting-edge wines. Gaia’s main aim is to explore the boundaries and present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide.

VINEYARD:
This wine is made from the island’s indigenous variety Assyrtiko, which is renowned for combining full flavoured maturity while retaining considerably high acidity. The grapes are produced exclusively from vineyards in the Episkopi, Akrotiri and Pyrgos regions, at elevations of between 50 to 250 metres. The vines are between 70 and 80 years old and produce a particularly low yield of between 18 and 25 hectolitres per hectare, which in turn produces concentrated juice. The vines are cultivated in volcanic soils, which are porous with a high mineral content.

WINEMAKING:
The hand-picked grapes were cold macerated for a period of 12 hours at controlled temperatures of 10°C. Fermentation took place in stainless steel tanks at 16 to 18°C with selected yeasts. The wine did not undergo malolactic conversion to retain its characteristic crisp style. This wine was produced in an unoaked style, preserving its freshness and purity of fruit. It spent four months in stainless steel tanks on its lees with frequent bâtonnage or lees stirring, imparting texture and complexity.

TASTING NOTE:
A bone-dry wine, with an explosive mineral core surrounded by delicate notes of fresh lemon zest and floral hints. Refreshing with a crisp, mineral finish.

GRAPES:
Assyrtiko 100%.