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Gaia Wild Ferment Assyrtiko Santorini
Winery information: 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 two different wineries they make cutting edge wines in both Nemea and Santorini.
Viticulture: The native 80 year old Assyrtiko vines are carefully hand weaved into basket shapes and the grape bunches are coerced into growing inside the basket of
the canes. The winds can be so fierce in this area that the basket vines are of great advantage.
Vinification: The handpicked grapes are destemmed, crushed and cold soaked for 12 hours with skin contact at 10C. The free run juice is fermented in inox tank (50%), oak casks (35%) and acacia casks (15%). Natural fermentation using only natural yeasts takes place in stainless steel and oak barrels.
Tasting Note: ’Toasty, smoky and funky on the nose with mineral dusting and brooding intensity. The palate is salty dry with lazer-beam precision and very funky wild ferment layering of complexity with oak wreathed into the mix with sensitivity. The finish is dry, with lasting salty and tangy flavours. Unique and outstanding
wine.’’ (The Wine Gang)
Every day serving suggestion: Serve chilled as an aperitif with meze, grilled fish, preovencial baked fish with capers and tomato, roast pork with sage, shellfish or goats cheese salad.
Gaia Wild Ferment Assyrtiko Santorini
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