GAI'A Assyrtiko Wild Ferment

GAI'A Assyrtiko Wild Ferment 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
“With one foot in the old-school, oxidative style of Santorini assyrtiko and the other in a modern, reductive mode, this wine feels classic and elegant. For Déspoina Karapostoláki, of NYC's Amali, it felt like "drinking saltwater in a glass;" she cited its crispness and long, mineral finish for pairing with branzino, or cacio e pepe pasta with clams. This should layer on fine complexity with several more years in the cellar.” — Wine & Spirits, Feb 2024
“This engaging Assyrtiko introduces itself with notes of sage and white pepper on the herbaceous nose, plus the faintest hints of vanilla thanks to fermentation in both stainless steel and acacia, French barrique and American oak barrels. There are lovely lemon pound cake flavors on the palate, with savory flavors and a citrus-driven finish that keeps perceptible sweetness beautifully balanced. It’s also vegan, in case that’s important to you or your drinking companions.” — Wine Enthusiast, Oct 2023
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Vineyard & Production Info
Soil composition
Volcanic
First vintage of this wine:
2008
Average Vine Age:
70-80 years
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Winemaking & Aging
Prefermentation Technique:
Cold maceration
Time on its skins:
12 hours
Varietal composition:
100% Assyrtiko
Fermentation container:
50% Stainless steel tanks, 20% Acacia, 20% French barrique, 10% American barrique
Fining agent:
Vegan
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Analytical Data
pH level:
3.01
Acidity:
6.53 g/L
Alcohol:
14 %
Residual sugar:
1.9 g/L
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Wine Production

After harvest, the grapes are crushed and undergo a chilled maceration (50°F) for 12 hours. The must is then transferred to a combination of 1,000L INOX stainless-steel tanks (50%), 225L French oak barrels (20%), American oak barrels (10%), and acacia barrels (20%) for fermentation. Once fermentation begins, the winemaker takes a “hands off” approach and lets Mother Nature take over. The temperature is allowed to rise without any technical regulation. The wild yeast strains that prevail determine the wine’s character, with each tank and barrel developing something unique. After fermentation, the winemaker creates an assemblage by blending the best from the tanks and barrels, in order to create a blend that elevates the Assyrtiko to new levels of enjoyment.

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About the Vineyard

The grapes for the Wild Ferment Assyrtiko come from upland vineyards located in Pyrgos on the island of Santorini. This region of the island is known for producing more aromatic grapes than other parts of Santorini.