Gaia Ammonite Assyrtiko 2020

Region and Vineyards

Ammonite is produced on the volcanic island of Santorini, within the PDO Santorini appellation. The island's terroir is among the most distinctive in the world: soils are composed entirely of volcanic ash, pumice, and lava rock, formed over millennia by explosive eruptions. This porous, mineral-rich terrain provides excellent drainage and imparts unmistakable salinity and minerality to the wine.

The grapes are sourced from Thalassina, a historic vineyard in the highest part of Megalohori, known for producing Assyrtiko with both power and finesse. Here, the ungrafted vines are over 300 years old, rooted in self-sustaining bush systems and trained in the traditional kouloura style to shield fruit from wind and heat. Yields are minuscule—320–380 kg/ha—ensuring concentration and purity. The altitude, low humidity, and ocean proximity allow a slow ripening process, preserving remarkable acidity, structure, and length, hallmarks of Santorini’s finest Assyrtiko.

Winemaking

Ammonite 2020 is made from 100% Assyrtiko, harvested by hand. The grapes undergo a 12-hour cold soak on skins at 10 °C to extract phenolic depth and aromatic complexity. Fermentation takes place in 92% stainless steel and 8% second-use French oak, the latter subtly framing the structure without adding overt oak character.

The wine is aged for 15 months on its fine lees, with 7 months of bâtonnage, followed by an additional 8 months sur lie without stirring. This extended lees contact enhances mouthfeel, longevity, and aromatic depth. No malolactic fermentation is allowed, preserving the grape’s natural tension. The wine is vegan-certified and fined with bentonite only.

Tasting Notes

• Color: Pale straw with green reflections and crystalline clarity.
• Aroma: An intense bouquet of lemon zest, smoky flint, peach skin, and yeast, reflecting both terroir and lees aging.
• Palate: Firm, precise, and deeply textural. Bracing acidity (6.64 g/L) drives the structure, while a buttery, leesy volume wraps around a core of citrus and saline minerality. The finish is long, focused, and flinty, with a lingering marine signature.

Did you know?

The wine is named Ammonite after the ancient spiral fossil that symbolizes Gaia’s philosophy: perfection found in nature, crafted with intention. The vines used for this wine are believed to have roots going back over three centuries, surviving volcanic eruptions, phylloxera, and time itself.

Wine Pairing Ideas

• Grilled octopus with lemon and capers – the wine’s acidity and salinity echo the dish’s coastal brightness.
• Seared scallops with beurre blanc – leesy texture and freshness enhance richness and delicacy.
• Pork tenderloin with fennel and citrus glaze – the wine’s structure supports both white meat and aromatic depth.
• Risotto with bottarga and lemon zest – minerality and umami come together in a pure Mediterranean expression.

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.