Gaia Agiorgitiko by Gaia 2022

Region and Vineyards

Gaia’s Agiorgitiko is sourced from the hillside vineyards of Koutsi, a prized subzone within the Nemea PDO in the Peloponnese. Situated on calcareous soils with a southwestern exposure, the vines grow on ten-degree slopes without irrigation, encouraging deep root systems and natural concentration. This region is among the most esteemed for Agiorgitiko, thanks to its ideal balance of sunlight, altitude, and drainage.

The vines used for this cuvée average 15 years of age and produce small, thick-skinned berries. The resulting fruit delivers a profile that’s dense, structured, and distinctly spicy—hallmarks of the best Agiorgitiko wines. The low yields and maturity of the fruit contribute significantly to the wine’s complexity and ageing capacity.

Winemaking

Gaia Agiorgitiko is made from 100% Agiorgitiko, harvested from mature, non-irrigated vines. Fermentation is carefully managed to preserve aromatic intensity and tannin refinement. After fermentation, the wine is aged for 6 to 8 months in 500–550 L French oak barrels, a choice that adds gentle structure without overwhelming the varietal’s intrinsic fruit.

Following barrel aging, the wine undergoes an additional 3 to 6 months of bottle aging before release. The use of vegan-friendly fining agents and a moderate total SO₂ level (92 mg/L) reflects Gaia’s modern, minimalist philosophy. The result is a wine that’s both expressive in youth and capable of graceful development over 2–4 years in cellar conditions.

Tasting Notes

• Color: Deep ruby with violet hues, indicating youth and concentration.
• Aroma: Intense ripe black cherry and plum, layered with black pepper, clove, and hints of vanilla and cedar from oak integration.
• Palate: Full-bodied with robust yet smooth tannins, offering a rich texture and flavors of dark berry fruit, licorice, and spice, balanced by vibrant acidity and a long, savory finish.

Did you know?

Gaia Wines, founded in 1994 by Leon Karatsalos and Yiannis Paraskevopoulos, is one of the pioneering estates of Greece’s modern wine renaissance. The name “Gaia,” meaning “Mother Earth,” reflects the winery’s philosophy of respecting terroir while embracing innovation. Their Agiorgitiko is a benchmark for Nemea’s potential on the international stage.

Wine Pairing Ideas

• Grilled lamb with rosemary and garlic: The wine’s spice and tannins pair beautifully with the richness and herbs of the dish.
• Moussaka: A classic Greek pairing, where eggplant and béchamel harmonize with Agiorgitiko’s dark fruit and structure.
• Spicy beef stew: The bold body and peppery notes of the wine match the depth and heat of the dish.
• Aged Graviera or Pecorino: Hard cheeses with nutty, intense character elevate the wine’s savory side.

History of GAI’A

GAI’A was born from the shared ambition of two men to showcase the immense potential of Greece’s indigenous grape varieties. Leon Karatsalos, a viticulturist, and Yiannis Paraskevopoulos, a Bordeaux-trained oenologist with a PhD in winemaking, set out to elevate the quality and international reputation of Greek wines.

Their journey began on the island of Santorini, where they produced their first wine—a pure, mineral-driven Assyrtiko that captured the island’s unique volcanic terroir. From there, they expanded operations to Koutsi (Nemea) in the Peloponnese, known for its red wines based on Agiorgitiko. Over the years, GAI’A has become a leading force in Greece’s modern wine movement, known for its experimental mindset, rigorous vineyard work, and precise vinification.

GAI’A’s founding philosophy remains unchanged: to marry native Greek varieties with cutting-edge winemaking techniques and highlight the authenticity of the terroirs from which they come.

Region and Vineyards

GAI’A works with two iconic Greek terroirs:

• In Santorini, the vines—many ungrafted and over 100 years old—are trained in the traditional kouloura basket shape to resist wind and drought. The volcanic soils contribute intense minerality and salinity, especially in their acclaimed Assyrtiko wines.
• In Koutsi (Nemea), the vineyards are located on north-facing clay-limestone slopes at higher elevation, providing cooler growing conditions. This favors the Agiorgitiko grape, resulting in wines with balance, structure, and aromatic complexity.

The estate also grows Roditis, used for its elegant interpretation of Retsina—a style they have helped reimagine and rehabilitate through the Ritinitis Nobilis cuvée.

Wine Range of GAI’A

GAI’A offers a refined portfolio that reflects the diversity of Greek terroirs and varieties:

• Thalassitis: A Santorini Assyrtiko with sharp acidity, minerality, and age-worthy structure.
• Wild Ferment: A complex Assyrtiko fermented with indigenous yeasts, partially in oak, offering depth and texture.
• GAI’A Estate: A powerful yet fresh Agiorgitiko-based red from Nemea, aged in oak and known for its layered profile.
• Ritinitis Nobilis: A modern, subtle take on Retsina, made from Roditis with a touch of Aleppo pine resin.
• 4-6h Rosé: A vibrant rosé made from Syrah and Agiorgitiko, fermented after a brief skin contact for finesse and freshness.

Did you know?

GAI’A was the first estate in Greece to prove, in the 1990s, that Retsina could be a refined and gastronomic wine, paving the way for a renewed international appreciation of this historic style.