SUBMERGED THALASSITIS
Santorini
Submerged Thalassitis is the result of a bold endeavour that Gaia Wines began in 2009, to explore the limits and the potential of the Assyrtiko variety to age on the seabed, at a depth of 25 metres, for 4 years, without any involvement of oxygen. An innovative process carried out by only around 10 wineries in the world.
The result is the transformation of a globally recognised variety into a unique aged wine with a mature, full flavour. Bright, youthful colour, fresh aromas and, compared with Thalassitis aged on “dry land”, a rounder wine without any trace of oxidation.
Each vintage of SUBMERGED THALASSITIS is available in a limited number of bottles, and every one of them is the perfect invitation to a special wine experience.
For availability and prices of our old vintages, please contact us and we will get back to you shortly.
Submerged Thalassitis is the result of a bold endeavour that Gaia Wines began in 2009, to explore the limits and the potential of the Assyrtiko variety to age on the seabed, at a depth of 25 metres, for 4 years, without any involvement of oxygen. An innovative process carried out by only around 10 wineries in the world.
The result is the transformation of a globally recognised variety into a unique aged wine with a mature, full flavour. Bright, youthful colour, fresh aromas and, compared with Thalassitis aged on “dry land”, a rounder wine without any trace of oxidation.
Each vintage of SUBMERGED THALASSITIS is available in a limited number of bottles, and every one of them is the perfect invitation to a special wine experience.
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.
The story behind the wine
25 metres below the Aegean
The idea, the first experiment in 2009, the recovery and the underwater cellar today — in photos and video.
#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.
