GAI'A
Ammonite
GAI'A
Ammonite
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. Named after the winery's emblem, the ammonite (a fossil marine organism), GAI'A Ammonite represents the perfection one can find in nature.
Wine Production
Skin cold soaking for 12 hours at 10°C prior to fermentation in 92% stainless steel, 8% 2nd use French oak, which discretely complements and softens the impressive acidity. The wine is matured for 15 months with its own lees. 7 months battonage and another 8 months sur lie. It is a wine that has the structure and aromatic concentration to evolve for several years in the bottle.
Tasting Notes
Rich, flavorful, austere and powerful yet smooth as smooth can be. The nose is dominated by a powerplay between zesty citrus and an ever-present smoky flintiness, with an afterthought of peach and yeasty aromas, courtesy of the intensive work with the lees. The mouthfeel is entirely centred with acidity as its main axis providing a robust backbone around which an astounding buttery volume is built.
Food Pairing
Pairs well with an extensive range of dishes including seafood, shellfish, white and red meats, and rich sauces.
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. Named after the winery's emblem, the ammonite (a fossil marine organism), GAI'A Ammonite represents the perfection one can find in nature.
Wine Production
Skin cold soaking for 12 hours at 10°C prior to fermentation in 92% stainless steel, 8% 2nd use French oak, which discretely complements and softens the impressive acidity. The wine is matured for 15 months with its own lees. 7 months battonage and another 8 months sur lie. It is a wine that has the structure and aromatic concentration to evolve for several years in the bottle.
Tasting Notes
Rich, flavorful, austere and powerful yet smooth as smooth can be. The nose is dominated by a powerplay between zesty citrus and an ever-present smoky flintiness, with an afterthought of peach and yeasty aromas, courtesy of the intensive work with the lees. The mouthfeel is entirely centred with acidity as its main axis providing a robust backbone around which an astounding buttery volume is built.
Food Pairing
Pairs well with an extensive range of dishes including seafood, shellfish, white and red meats, and rich sauces.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
100% Assyrtiko from very old ungrafted vines with a self-root system that is over three centuries old and a particularly low yield per hectare (320-380 kg). Known as “Thalassina”, this plot is a very old piece of land located in the highest spot of Megalohori, which steadily expresses the most typical characteristics of Santorini’s Assyrtiko with impressive intensity and, at the same time, finesse.
