THALASSITIS OAK FERMENTED

THALASSITIS OAK FERMENTED

THALASSITIS OAK FERMENTED was born by the combination of Santorin’s Assyrtiko grape aged in oak from Nevers forest in central France and the ones aged in acacia barrels from Southern France. The very carefully selected grapes, the fermentation and maturation being carried out in 225 lt and 300 lt in new French oak barrels give us wines really exuberant and complete.

Wood, vanilla, incense and acacia flower aromas when it’s ‘mouth’ is well-structured, round, mouth filling with a long finish.

If THALASSITIS OAK FERMENTED is kept in 12ο-14οC and supine position it will continue to evolve for 5-6 years in a more composite form.

Remember to spend GAIA ESTATE 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.