For "Assyrtiko by GAIA - Wild Ferment" we took a different approach. The Assyrtiko grape, carefully selected, originates exclusively from the "upland" vineyard of Pyrgos, a factor that makes it a little more aromatic than the Assyrtiko from the other parts of the island.
After undergoing the 12-hour skin contact the must is partially clarified and stored in small chilled INOX tanks as well as in new 225 lit French Oak 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.
Alcoholic fermentation begins and develops on its own at a very gradual pace. The yeast strains that have managed to prevail are the ones which eventually determine - to a large extent - the new wine's character.
A particularity of most Assyrtiko varieties from Santorini is that, although we're talking about white wines, they take on the "demeanor" or red wines! Try ageing Gaia's Assyrtiko for 2-3 years, but strictly at a temperature never surpassing 12-14 degrees celsius. The wine will undergo profound changes. Its metallic dimension will subside while the fruity and honey flavors will envelop its body.
Finally, remember to pour Gaia's Assyrtiko (whether new or aged) in a wide decanter for around half an hour before savoring it. The new dimension this creates in the wine will enthrall you!