Wines from Gaia Wines
Dry White, PDO Santorini
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.
Assyrtiko by Gaia - Wild Ferment
Dry White, PDO Santorini
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:
founded by Leon Karatsalos and Yiannis Paraskevopoulos, had their first
of Santorini in 1994 and have never looked back since. Their boutique
located in Monolithos on the east coast of the island, was built inside
tomato processing plant, a remnant of Santorini’s artisanal,
history, dating back to the early 19th century. Yiannis, one
leading innovators of today’s new generation of internationally trained
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
Leon, have always believed in the tremendous potential of their native
varieties, especially Assyrtiko, and continue their drive to make this
grape a household name throughout the world. Gaia also has one of the
in the Nemea region of the Peloponnese.
GAIA Wines S.A.
EXO GONIA - SANTORINI
Tel: +30 22860 34186
Cell: +30 6945 777 814
Fax: +30 210 8055 542
Athenee Importers & Distributors
PO Box 2039, Hempstead, NY 11551
Wine & Spirit Magazine - Winery of the Year 2007
Wine & Spirit Magazine - Winery of the Year 2009