Wines from Gaia Wines

Gaia Thalassitis

Dry White, PDO Santorini

Grape: Assyrtiko

From vineyards located on the southeastern slopes of Episkopi, composed entirely of 70 to 80 year old, ungrafted vines with an extremely low yield, never exceeding 25 hl/ha.

Vinification: Grapes are chilled to 4oC prior to vinification, in cooling chambers, de-stemed and cold-soaked for 12 hours at approx. 10 oC.  This pre-fermentation extraction greatly enhances the varietal aromas of Assyrtiko. Fermentation at 16-17 oC with selected yeast strains. Due to the climatic conditions of Santorini the new wine does not contain malic acid and thus no malolactic fermentation is required.

Tasting Notes: Bone-dry white wine with a delicate honeysuckle aromas and a crisp, mineral finish. A wine of strong character and bracing, crisp acidity, Thalassitis ages beautifully for 3-5 years under proper storage conditions.

Food Pairings: Serve at 10-12oC with seafood, fish, fried vegetables and lamb with lemon sauce.

2011 Thalassitis


Assyrtiko by Gaia - Wild Ferment

Dry White, PDO Santorini

Grape: Assyrtiko

Vinification: 12 hours of  skin contact at 10ºC. Some chilled in 1000 liter Inox tanks and rest in new 225 liter oak barrels. The temperature is then allowed to increase naturally as traditional white wine vinification occurs. The wild yeast strains that manage to prevail will finally determine the new wine’s character. Because of the unpredictability of using wild yeast, the vinification will occur differently in each tank or barrel. The winemaker then chooses only the best from each tank and barrel for the final blend, creating a wine that allows Assyrtiko to reach its full potential and level of enjoyment.

Tasting Notes: A full-bodied wine with citrus and orange blossom aromas together with hints of honey. A long, lasting mineral after-taste. Can age up to 3 years under proper storage conditions. Recommended: Decant one-half hour prior to serving
Food Pairings: Serve at 10-12oC, with grilled fish, white meats, lamb with lemon sauce, assortment of yellow cheeses.

2011 Assyrtiko by Gaia


Gaia Thalassitis Oak Fermented

Vinification: Traditional white wine vinification. Aged for 6 months in 225 liter, French oak barrels.

Tasting Notes: Nuances of wood, vanilla, incense and acacia flowers surround the fruit essence of Assyrtiko, producing a well rounded, almost oily, intense bouquet.

Food Pairing: Serve at 10-12oC, with grilled fish, fish stews, lamb with lemon sauce, white meats and aged yellow cheese.

About the Winery:
Gaia, founded by Leon Karatsalos and Yiannis Paraskevopoulos, had their first vintage of Santorini in 1994 and have never looked back since. Their boutique winery, located in Monolithos on the east coast of the island, was built inside an old tomato processing plant, a remnant of Santorini’s artisanal, agricultural history, dating back to the early 19th century. Yiannis, one of the leading innovators of today’s new generation of internationally trained Greek winemakers, has been instrumental in trying to help save the vineyard of Santorini from being lost to the forces of modern change. He and his partner Leon, have always believed in the tremendous potential of their native Greek varieties, especially Assyrtiko, and continue their drive to make this special grape a household name throughout the world. Gaia also has one of the top estates in the Nemea region of the Peloponnese.

 

GAIA Wines S.A.
Yiannis Paraskevopoulos
EXO GONIA - SANTORINI
Tel: +30 22860 34186
Cell: +30 6945 777 814
Fax: +30 210 8055 542
gaiawine@otenet.gr
www.gaia-wines.gr

Importer:
Athenee Importers & Distributors
PO Box 2039, Hempstead, NY 11551
Tel: (516)-505-4800
Fax: (516)-505-4876
andrea@atheneeimporters.com

Company Awards

Wine & Spirit Magazine - Winery of the Year 2007
Wine & Spirit Magazine - Winery of the Year 2009