A quantity of grapes are sun dried in the strong Santorini summer sun while others are dried in the shade, to maintain relative fruit freshness.

After about ten days in the sun, in which time the grapes will be sufficiently dehydrated, they are exhaustively pressed for many hours until they render the last drop of their highly concentrated and aromatic must. It is our estimation that, at this stage, the yield does not exceed 80-100lt of must for each acre of vineyard!

Afterwards, the must is placed in aged oak barrels where, very slowly, the alcoholic fermentation process begins. This fermentation, under the influence of many sugars and the alcohol produced, will eventually come to halt on its own, which results in the creation of a naturally sweet wine.

Then, time slows down…

The VISANTO BY GAIA will continue to age inside the same fermentation barrels, for at least 10 years, and through the passing of the seasons will acquire both its deep honey color that characterizes it, and its complex aromatic character.

And at exactly the right time, VISANTO BY GAIA will simply be bottled without any treatment or filtration.

The result is a combination of complex and intense aromas, where the caramelized fruits such as raisins, apricots and figs predominate along with a sweet and very complex taste with impressive length. Notes of coffee, bergamot and again dried fig are most distinct. Although this is a very sweet wine, it is also important to emphasize that it has balance and good acidity which provides it with nerve and intensity.

Enjoy this rare wine at 6-8^oC with a beautiful dark chocolate dessert or continue to age it, for future enjoyment, for many years.