ASSYRTIKO BY GAIA WILD FERMENT

ASSYRTIKO by GAIA WILD FERMENT

The carefully selected matured and qualitative Assyrtiko comes exclusively from the vineyard of Pyrgos, justifying its big aromatic character.

After undergoing the 12-hour skin contact process at around 10οC, the grape must is placed in small 1.000 litre INOX tanks and in new 225lt French and American oak barrels and acacia 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.

The wild yeast strains that prevail are the ones which eventually determine the wine’s character.

In every tank and barrel something different occurs. After the end of the fermentation, we choose only those tanks and barrels which, according to our expertise, raise the Assyrtiko to new levels of enjoyment.

The challenge in the production of ASSYRTIKO BY GAIA-WILD FERMENT is the fact that every year we discover a new dimension of this multifaceted variety.

A special feature of most Assytiko from Santorini is that despite their white color they behave like red wines! Keep the wine for 2-3 years under proper cellar conditions and temperature 12o-14οC and it will undergo profound changes. Its mineral dimension will subside while the fruity and honey flavors will envelop its body.

Remember to spend THALASSTIS  in a decanting, at least half an hour before you enjoy it. Its new dimension that will emerge will excite you!

SOIL

A soil with a big porosity formed by volcanic activity and extremely poor in nutrients being mainly composed of pumice .The lack of organic matter on the soil results in a self-sufficient vineyard with no infection by phylloxera .The absence of water is typical but the available humidity is retained and fed to the plants through the porous soil.

CLIMATE

A typical Mediterranean climate. Mild winters with lower temperatures followed by warm, windy and dry summers. The rainfall intensity, the occurrence of heat waves in June until the beginning of July, the night humidity in July and August determine the quality and quantity of the vintages.

VINEYARD

This self-rooted vineyard of Assytiko, 70-80 years old, is a yield with a particularly low yield per hectare (3000 kg). Poor in organic matter and never been infected by phylloxera. All these elements in combination with one of the noblest white grape varieties in the Mediterranean, the indigenous Assyrtiko, create rare, precious and unique wines.

WINERY

Our winery is situated on a beach, on the east side of the island, between Kamari and Monolithos settlements. This industrial stone building used to be a tomato factory, built in the beginning of the 1900s.

Today, the high-tech equipment and the cutting edge facilities of our winery guarantee contemporary winemaking and ideal conditions for high quality production of ASSYRTIKO.

At the same time, in a discrete out-of-the-way vault, we have set up a small oxidization area where we are delighted to produce our rare, sweet, aromatic Assyrtiko vinegar.