GAI'A Notios White

GAI'A Notios White 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.

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Yiannis Paraskevopoulos and Leon Karatsalos
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Acclaim
“Balanced and clean, with fresh flavors of citrus, herbs and tropical fruits.”
— New York Times, Aug 2018
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Vineyard & Production Info
Soil composition
Calcareous and Clay
Elevation:
1,500 feet
First vintage of this wine:
1995
Average Vine Age:
15 years
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Winemaking & Aging
Varietal composition:
50% Moschofilero, 50% Roditis
Fermentation container:
Stainless steel tanks
Fining agent:
Vegan
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Analytical Data
pH level:
3.2
Acidity:
6 g/L
Alcohol:
12.5 %
Residual sugar:
3.9 g/L
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Wine Production

The grapes were hand-harvested and transported to the winery in 50lb plastic containers. Once in the winery, the grapes are chilled down to 40°F, then destemmed and pressed. Only free-run juice is used from the Roditis, while the extraction from the pneumatic press is used from the highly aromatic Moschofilero. The must from both varietals is clarified, followed by cold fermentation (60°F) for 20 days.

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About the Vineyard

Notios White (AKA “The Southerner” in Greek) is produced from two pink-skin indigenous varietals: Moschofilero and Roditis. The Moschofilero is sourced from the Arcadian plateaus in the Mantinia region of Peloponnese, at an altitude of 1,500ft. In this cool climate, the pink-skinned Moschofilero thrives, developing intense, spicy and floral aromatics and crisp acidity. The Roditis comes from vineyards located on the Corinthian slopes; the ideal environment for producing grapes with elegance and a smooth, lemony character.