Gaia Santorini Wild Ferment Assyrtiko 2021
A classic pairing for seafood, fatty fish, as well as poultry and even lamb.
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The 2021 Assyrtiko Wild Ferment was aged for five months in stainless steel (50%), with the other half in a combination of acacia, French and American barriques. The wine comes in at 13.7% alcohol. Over the years, I've had a love-hate relationship with this somewhat eccentric Santorini. You like its style or you don't. It's not my personal style, but this is a pretty good version of it. It is ripe and tasty. The wood affects it a little too much (which is true most years), but it rounds into form nicely. The fruit this year is in control and it is quite delicious. It's harder to find the structure, but there is some.
Thalassitis, a Santorini A.O.C. white wine, inaugurated the company's first appearance, and quickly won a place in the Greek wine market. The 9,800 numbered bottles of Thalassitis in 1994, rapidly rose to more than 100,000 in 1999, all the while maintaining its commitment to quality.
In 1996 GAIA WINES acquired a private vineyard in Koutsi region of Nemea, along with a perfectly equipped winery of a total capacity of 3.000hl.
The remains of an ancient volcano that erupted around 1600 BC, Santorini is one of the southern Cyclades islands and is most recognized for its white wines made from the fruity and mineral-rich, Assyrtiko.
A crisp white variety full of zippy acidity, Assyrtiko comes from the volcanic Greek island of Santorini but is grown increasingly wide throughout the country today. Assyrtiko’s popularity isn’t hard to explain: it retains its acid and mineral profile in a hot climate, stands alone or blends well with other grapes and can also withstand some age. Somm Secret—On the fairly barren, windswept Mediterranean island of Santorini, Assyrtiko vines must be cultivated in low baskets, pinned to the ground. The shape serves to preserve moisture and protect the growing grapes in its interior.