Gaia Santorini Wild Ferment Assyrtiko 2018
The carefully selected matured and qualitative Assyrtiko comes exclusively from the vineyard of Pyrgos, justifying its big aromatic character.
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The aromas are clean and citric, with a spin of crushed herbs and sea salt. On the palate, the wine is both complex and refreshing, with lemon-lime, saline and spice flavors dancing on the tongue. The finish is a combination of matchstick smoke and citrus.
Don’t let the initial wood scents put you off: Give this time in the glass and they fade away, replaced by a cloud of leesy savour. It’s hard to pin down any specific flavors—it’s lemon one moment, cedar the next, with wheat berries, stone, salt and dried grasses swirling by—but it lasts, complex and intriguing. Play the wood notes off of grilled fish or mushrooms, with a squeeze of lemon.
The 2018 Assyrtiko Wild Ferment was 50% aged in stainless steel, with the other half in a combination of acacia, French and American oak for four months. The wine comes in at 13.5% alcohol. Always a touch flinty and alternating between various wood nuances, this is a wine that you like or you leave in terms of flavor profile. It's not exactly your typical Assyrtiko. That said, it has beautiful structure, good concentration and a gripping finish with fine acidity on display. It's simply penetrating on the finish. This is very much a food wine—do not even think of using this as a simple sipper.
Thalassitis, a Santorini A.O.C. white wine, inaugurated the company's first appearance, and quickly won a place in the Greek wine market. The 9,800 numbered bottles of Thalassitis in 1994, rapidly rose to more than 100,000 in 1999, all the while maintaining its commitment to quality.
In 1996 GAIA WINES acquired a private vineyard in Koutsi region of Nemea, along with a perfectly equipped winery of a total capacity of 3.000hl.
The remains of an ancient volcano that erupted around 1600 BC, Santorini is one of the southern Cyclades islands and is most recognized for its white wines made from the fruity and mineral-rich, Assyrtiko.
A crisp white variety full of zippy acidity, Assyrtiko comes from the volcanic Greek island of Santorini but is grown increasingly wide throughout the country today. Assyrtiko’s popularity isn’t hard to explain: it retains its acid and mineral profile in a hot climate, stands alone or blends well with other grapes and can also withstand some age. Somm Secret—On the fairly barren, windswept Mediterranean island of Santorini, Assyrtiko vines must be cultivated in low baskets, pinned to the ground. The shape serves to preserve moisture and protect the growing grapes in its interior.