GAI'A Thalassitis

GAI'A Thalassitis 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
“The 2020 Thalassitis is an unoaked Assyrtiko, dry (2.1 grams of residual sugar, 7.1 of total acidity) and coming in at 13% alcohol. Tense and multilayered, this has the fruit segmented by the nice acidity, creating silky texture that rolls over the palate in waves. As a fresh white, it is a cut above and superb. It is beautifully focused. If there's a quibble, it is not the most expressive vision of Assyrtiko from Santorini. It could be a bit riper and show a little more fruit. It is similar in style to the 2019, so at least it has the courage of its convictions. This is a style I mostly like, though, as its freshness is enlivening and it lingers nicely on the finish.”
— Wine Advocate, Sep 2022
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Vineyard & Production Info
Soil composition
Volcanic
First vintage of this wine:
1994
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:
Stainless steel tanks
Fining agent:
Vegan
Type of aging container:
Stainless steel tanks
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Analytical Data
pH level:
3.03
Acidity:
6.6 g/L
Alcohol:
13 %
Residual sugar:
1.87 g/L
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Wine Production

The hand-harvested grapes are chilled down to 40°F, then destemmed and pressed. The must undergoes a chilled maceration with the skins (50°F) for 12 hours, in order to extract as much of the varietal’s aromas as possible. The temperature is regulated during fermentation (between 60-62°), and the must is inoculated with select yeast strains. No malolactic fermentation is required.

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About the Vineyard

The grapes for the Thalassitis (AKA "Originating from the Sea" in Greek) come from 70-80 year old vineyards located on the Southeastern slopes in Episkopi on the island of Santorini. The nutrient-poor, porous soils are composed largely of pumice; a uniquely harsh environment in which the native Assyrtiko is one of the few varietals that can thrive.