Santorini
The carefully selected matured and qualitative Assyrtiko comes exclusively from the vineyard of Pyrgos, a fact that justifies its larger aromatic character, than that from other areas of the island.
After undergoing the 12-hour skin contact process at around 10οC, the grape must is placed in small 1.000 litre INOX tanks and in new 225lt French, American oak barrels and acacia barrels. The temperature is then allowed to rise naturally, without any further involvement. From that point on, modern technology passes the baton to traditional winemaking.
The wild yeast strains that prevail are the ones which eventually determine the wine’s character.
In every tank and barrel something different occurs. After the end of the fermentation, we choose only those tanks and barrels which, according to our expertise, raise the Assyrtiko to new levels of enjoyment.
The challenge in the production of ASSYRTIKO BY GAIA-WILD FERMENT is the fact that every year we discover a new dimension of this multifaceted variety.
A special feature of most Assyrtiko from Santorini is that despite their white color they behave like red wines! Keep the wine for 2-3 years under proper cellar conditions and temperature 12o-14οC and it will undergo profound changes. Its mineral dimension will subside while the fruity and honey flavors will envelop its body.
Remember to decant ASSYRTIKO BY GAIA at least half an hour before you enjoy it. Its new dimension that will emerge will excite you!
The carefully selected matured and qualitative Assyrtiko comes exclusively from the vineyard of Pyrgos, a fact that justifies its larger aromatic character, than that from other areas of the island.
After undergoing the 12-hour skin contact process at around 10οC, the grape must is placed in small 1.000 litre INOX tanks and in new 225lt French, American oak barrels and acacia barrels. The temperature is then allowed to rise naturally, without any further involvement. From that point on, modern technology passes the baton to traditional winemaking.
The wild yeast strains that prevail are the ones which eventually determine the wine’s character.
In every tank and barrel something different occurs. After the end of the fermentation, we choose only those tanks and barrels which, according to our expertise, raise the Assyrtiko to new levels of enjoyment.
The challenge in the production of ASSYRTIKO BY GAIA-WILD FERMENT is the fact that every year we discover a new dimension of this multifaceted variety.
A special feature of most Assyrtiko from Santorini is that despite their white color they behave like red wines! Keep the wine for 2-3 years under proper cellar conditions and temperature 12o-14οC and it will undergo profound changes. Its mineral dimension will subside while the fruity and honey flavors will envelop its body.
Remember to decant ASSYRTIKO BY GAIA at least half an hour before you enjoy it. Its new dimension that will emerge will excite you!
Η αλκοολική ζύμωση ξεκινάει και εξελίσσεται με αργούς ρυθμούς. Τα στελέχη των ζυμομυκήτων που θα καταφέρουν να επικρατήσουν, είναι εκείνα που τελικά θα καθορίσουν το χαρακτήρα του κρασιού, σε κάθε δεξαμενή και βαρέλι. Με το πέρας της διαδικασίας, επιλέγουμε μόνο τις δεξαμενές και τα βαρέλια που θεωρούμε κατάλληλα.
Αυτή η αβεβαιότητα στην παραγωγή έχει και μία θετική πλευρά: Κάθε χρόνο ανακαλύπτουμε μια νέα διάσταση αυτής της πραγματικά πολυπρόσωπης ποικιλίας.
Μια ιδιαιτερότητα των περισσότερων Ασύρτικων από τη Σαντορίνη είναι ότι, ενώ πρόκειται για λευκά κρασιά, έχουν συμπεριφορά ερυθρών! Το ΑΣΥΡΤΙΚΟ της ΓΑΙΑΣ Wild Ferment έχει 7-8 χρόνια δυναμικό παλαίωσης. Περάστε τον σε μία φαρδιά καράφα (decanting) περίπου μισή ώρα πριν τον απολαύσετε.
A typical Mediterranean climate. Relatively mild winters with lower temperatures followed by warm, windy and dry summers. The rainfall intensity, the occurrence of heat waves in June until the beginning of July, the night humidity in July and August determines the quality and quantity of the vintages
This self-rooted vineyard of Assytiko, 70-80 years old, has a particularly low yield per hectare (320-380 kg). Poor in organic matter and never been infected by phylloxera. All these elements in combination with one of the noblest white grape varieties in the Mediterranean, the indigenous Assyrtiko, create rare, precious and unique wines.
Our winery is situated on a beach, on the east side of the island, between Kamari and Monolithos hamlets. The industrial stone building was once a tomato factory, built at the beginning of the 1900s.
Today, the high-tech equipment and the cutting-edge facilities of the winery guarantee contemporary winemaking and ideal conditions for high quality production of ASSYRTIKO.
At the same time, in a discrete out-of-the-way vault, we have set up a small oxidization area where we are delighted to produce our rare, sweet, aromatic Assyrtiko vinegar.
26
26
2018
Decanter
93/100
2017
Wine & Spirits
94/100
2017
Decanter
97/100
Platinum
2016
Wine & Spirits
94/100
2015
Wine Advocate
91/100
2015
Wine & Spirits
91/100
2014
Japan Wine Challenge
Trophy for the Best Old World White Wine
2014
Wine & Spirits
94/100
Top 100 Wines in the World
2014
Wine Advocate
90/100
2014
Decanter
Gold
2013
Decanter
Regional Trophy
2013
Decanter
Gold
2013
Wine & Spirits
90/100
2013
Wine & Spectator
90/100
2012
Decanter
Regional Trophy
2012
Decanter
Gold
2012
Wine Advocate
89/100 points
2011
Decanter
Regional Trophy
2011
Wine & Spirits
93/100
2011
Wine Advocate
89/100
2010
Decanter
Gold
2010
Wine Advocate
89/100
2009
Wine & Spirits
93/100
2008
Wine & Spirits
94/100
2008
Wine Advocate
89/100
2008
Decanter
Gold
#WinePairing
White or red meat, chicken, seafood, pasta, dessert, fruits, sweet bites and chocolate, when they are paired with the correct wine, can offer a unique and intense gastronomical experience.
