Assyrtiko by Gaia Wild Ferment

The palate is salty dry with laser-beam precision and very funky wild ferment layering of complexity, with oak wreathed minerality and gun flint flavours. Aegean Puligny.

Aegean Islands, Santorini, Greece

Assyrtiko 100%

Veggie/Vegan

13.5%

75cl

MORE INFORMATION

Producer: 

Winemaker: Yiannis Paraskevopoulos

One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating two different wineries they make cutting edge wines in both Nemea and Santorini. Gaia’s main aim is to present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide.

Vintage

2020 was a good vintage in Santorini. Favourable weather conditions enabled the vines to ripen steadily and resulting in healthy grapes with excellent maturity.

Viticulture

The Assyrtiko (Ah-SEER-tee-koe) vineyard is located in Santorini. The terroir is recognised worldwide for its tremendous historical roots, as the vineyards in this area date back 3,000 years. The low-yielding, 80 year old, self rooted vines are grown in soils which are poor in organic matter. The high sand content has ensured they have never been affected by phylloxera. The soils are also volcanic: porous with a high mineral content, which imparts the mineral quality to the wine. The long sunshine hours, lack of rainfall, sea mists and strong summer winds all contribute to the unique microclimate. The surrounding Aegean Sea acts as a “climatic buffer” which softens the climate, so the extreme conditions are reduced. The vines are trained on traditional basket shaped systems called “kouloura”.

Winemaking

The hand-picked grapes were destemmed, crushed and cold soaked for 12 hours with skin contact at 10°C. The free run juice was then fermented naturally, using only natural yeasts. 45% of the must was fermented in stainless steel tanks at low temperatures, 45% in wooden casks (15% French oak, 15% American oak, 15% in acacia casks). The remaining 10% was in ceramic vats. The temperature was allowed to rise naturally without any further intervention. From here, modern technology passed the baton to traditional winemaking and fermentation developed at its own, gradual pace, with the prevailing yeast strains determining the wine’s final character. The wine was aged on its fine lees for four to six months with bâtonnage.

Taste

A highly complex, aromatic nose and funky nose, with citrus notes combining with floral hints from the acacia wood, vanilla, toasty oak and a touch of smoke. The layers of wild ferment envelop this precise and dry wine which has a mineral and salty complexity to the tangy finish. This is a truly unique wine.

Food Pairing

Enjoy with seafood, meatier fish, lamb or poultry.