Agiorgitiko by Gaia is the missing link between the Notios Red (best enjoyed in its youth) and the flagship Gaia Estate. Rich and structured, it is balanced between fruit and the oak wood.
Harvest: 100% manually with intensive selection in 20kg boxes.
Soil: Clay and limestone
Selected grapes were hand-picked, destemmed and crushed, followed by a cold soak for approximately 48 hours at 10°C. The must was fermented with selected yeasts for approximately two weeks at temperatures between 22 to 26°C, with regular pump overs and some plunging of the cap. Malolactic fermentation followed and the wine was aged in oak casks for 12 months, of which 90% was French oak (10% new) and 10% was American oak (10% new).