GAI'A 4-6h Rosé

GAI'A 14-18h Rosé bottle image

Wine Description

One of the pioneers of the modern Greek wine revolution, Gai’a Estate (pronounced Yay-ya) was established in 1994 by Leon Karatsalos and winemaker Yiannis Paraskevopoulos. Their mission was to capture the best that Greece’s indigenous grapes have to offer by merging traditional viticultural and production methods with innovative techniques. The estate is named after “Mother Earth,” in honor of the unique terroir that gives birth to these world-class wines.

GAI'A Santorini beach tasting
GAI'A Nemea Vineyards
Nemea Winery
Santorini Winery
Yiannis Paraskevopoulos and Leon Karatsalos
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Acclaim
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Vineyard & Production Info
Soil composition
Gravel-Loam
Elevation:
2,625 feet
First vintage of this wine:
1996
Average Vine Age:
25 years
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Winemaking & Aging
Prefermentation Technique:
Cold maceration
Time on its skins:
14-18 hours
Varietal composition:
100% Agiorgitiko
Fermentation container:
Stainless steel tanks
Fining agent:
Vegan
Type of aging container:
Stainless steel tanks
Total SO2
75
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Analytical Data
pH level:
3.18
Acidity:
6.1 g/L
Alcohol:
12.5 %
Total SO2
75
Residual sugar:
2 g/L
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Wine Production

After harvest, the grapes are crushed and placed into stainless steel vats where they undergo a chilled maceration (50°F) for 14-18 hours in order to extract its suberb rosy hue.

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About the Vineyard

The grapes for the 14-18h Rosé come from vineyards located on the slopes of the mountainous Koutsi and Asprokampos regions of Nemea, at an altitude of 2,625ft. The climate is considerably cooler at this higher elevation, resulting in grapes with higher acidity and berry fruit aromas, ideal for the production of rosé.