“What an amazing, almost Burgundian nose, with white flowers, acacia and touches of ginger forming the core. The palate is complex and evolves in the mouth, revealing vibrant fruit and a strong mineral structure. An excellent, highly polished wine with a long finish which leaves you with flavours of ripe, engaging fruit”.
Harvest: 100% manually with intensive selection in 20kg boxes.
Soil: Volcanic pumice
After undergoing the 12-hour skin contact process at around 10C the must is stored in small 1.000 lit. chilled INOX tanks as well as in new 225 lit French Oak barrels. The temperature is then allowed to rise naturally, without any further involvement. From that point on, modern technology passes the baton to traditional winemaking.
Alcoholic fermentation begins and develops on its own at a very gradual pace. The yeast strains that have managed to prevail are the ones which eventually determine - to a large extent - the new wine’s character. In every tank and barrel something different – depending on the yeast strains – will occur. Gaia only selects those tanks and barrels that, according to their opinion and expertise, raise the Assyrtiko to new levels of enjoyment.
Fermentation: 50% stainless steel. The other 50% is fermented in a variety of oak barrels (acacia, French & US) and then aged for 4 months.