Santorini is a volcanic island in the Aegean sea off mainland Greece. The soil is volcanic and mineral rich, but low on nutrients, ensuring low yields and a potentially high quality crop. Grapes are sourced from the upland vineyard of Pyrgos. Fruit is harvested from 80 year old, un-grafted Assyrtiko vines, trained incredibly low to the ground – in interesting basket shapes – to counter the effects of the strong winds on the island.
One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating two different wineries they make cutting edge wines in both Nemea and Santorini. Gaia’s main aim is to present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide.
The production process involves a combination of modern and traditional wine making practices. Harvested grapes are first crushed and cold soaked with skin contact; the must is then transferred to a mix of stainless steel tanks (50%), oak casks (35%) and acacia wood barrels (15%), ‘Wild ferment’ refers to the use of natural yeast fermentation.
This wine will work with a number of different options, traditionally white fish but also other seafood, poultry and lamb.
Suitable for vegans and vegetarians.