GAI'A
Nychteri
GAI'A
Nychteri
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. Nychteri represents a modern take on a traditional recipe.
Wine Production
Skin cold soaking for 12 hours at 10°C, followed by fermentation entirely in oak barrels (50% 300L French oak, 30% 225L American oak, 20% 22 L French acacia, 40% new, 60% second use or older). Maturation occurs in each medium separately for about 6 months, with frequent battonage.
Tasting Notes
The flinty smokiness of the barrel appends itself to the inherent minerality of this wine. Behind the smoke appear sweet lemony and floral aromas, followed by honeycomb and butter croissant.
Food Pairing
Delicious with risotto, fish, and grilled seafood delicacies.
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. Nychteri represents a modern take on a traditional recipe.
Wine Production
Skin cold soaking for 12 hours at 10°C, followed by fermentation entirely in oak barrels (50% 300L French oak, 30% 225L American oak, 20% 22 L French acacia, 40% new, 60% second use or older). Maturation occurs in each medium separately for about 6 months, with frequent battonage.
Tasting Notes
The flinty smokiness of the barrel appends itself to the inherent minerality of this wine. Behind the smoke appear sweet lemony and floral aromas, followed by honeycomb and butter croissant.
Food Pairing
Delicious with risotto, fish, and grilled seafood delicacies.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
100% Assyrtiko from 70-80 year old vines at elevations between 50 - 250m, with a particularly low yield per hectare (320-380 kg). The combination of this low yield per hectare with the soil and the variety gives a wine exuberant, edgy, and strong personality.
