GAI'A
Vinsanto 20-Year
GAI'A
Vinsanto 20-Year
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 Vinsanto 20-Year delivers excellant balance in its structure with an ever-surprising lightness and elegance.
Wine Production
Grapes are dried for no more than 10 days, half days in direct sunlight and half in the shade - thus the acidity remains in good balance. After dehydration, the grapes are exhaustively pressed for many hours until they render the last drop of their highly concentrated and aromatic must. Fermented in stainless steel tanks with selected strains of yeast. This fermentation, under the influence of many sugars and the alcohol produced, will eventually come to halt on its own, which results in the creation of a naturally sweet wine. Aged for 20 years in 4th use French barriques or older.
Tasting Notes
Deep amber color with a caramel hue. Aromas of caramel, coffee and spices mixed nuts and dried fruit, underlined by a creamy note. These warm aromas then faithfully translate themselves as flavors, all wrapped up in velvet as time has smoothed the edges and bound everything together in perfect harmony.
Food Pairing
Enjoy lightly chilled or ice cold as a refreshing dessert alongside a fine creamy cheese, dark chocolate or crème brûlée.
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 Vinsanto 20-Year delivers excellant balance in its structure with an ever-surprising lightness and elegance.
Wine Production
Grapes are dried for no more than 10 days, half days in direct sunlight and half in the shade - thus the acidity remains in good balance. After dehydration, the grapes are exhaustively pressed for many hours until they render the last drop of their highly concentrated and aromatic must. Fermented in stainless steel tanks with selected strains of yeast. This fermentation, under the influence of many sugars and the alcohol produced, will eventually come to halt on its own, which results in the creation of a naturally sweet wine. Aged for 20 years in 4th use French barriques or older.
Tasting Notes
Deep amber color with a caramel hue. Aromas of caramel, coffee and spices mixed nuts and dried fruit, underlined by a creamy note. These warm aromas then faithfully translate themselves as flavors, all wrapped up in velvet as time has smoothed the edges and bound everything together in perfect harmony.
Food Pairing
Enjoy lightly chilled or ice cold as a refreshing dessert alongside a fine creamy cheese, dark chocolate or crème brûlée.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
Grapes from 70-80 year old vines at an elevation of 500m, the highest on the island, with a particularly low yield per hectare (320-380 kg).
