Gaia Notios White 2023

Region and Vineyards

The Notios White is a regional blend crafted from three traditional Greek varieties grown in the elevated vineyards of the Peloponnese. The Moschofilero originates from Arcadia, where 15-year-old vines thrive at 700 metres above sea level on limestone clay soils, producing grapes with refined aromatics and vibrant acidity. The Roditis, cultivated in upland Corinth at 900 metres, benefits from a cooler microclimate that imparts delicacy and finesse. Lastly, Assyrtiko, Greece’s most renowned white variety, is grown on the southwest-facing slopes of Koutsi at 600 metres, where the marl-limestone soils lend minerality and structure.

The vintage was marked by extreme contrasts. While Nemea faced heavy spring rains, heatwaves, and harvest storms, the high-altitude zones of Mantinia experienced more typical conditions. The outcome was a low-yielding but high-quality harvest, especially for Moschofilero, which ripened slowly and retained crisp acidity and strong aromatic expression.

Winemaking

The grapes were hand-selected and chilled to 4°C prior to pressing to preserve freshness and varietal purity. Each grape was vinified separately using selected yeasts in stainless steel tanks at a controlled temperature of 16°C. The Roditis was treated with particular care, with only the free-run juice retained, highlighting its purity and finesse.

Fermentation lasted approximately 20 days, and the wines did not undergo malolactic fermentation, preserving their natural acidity and freshness. The final blend—34% Assyrtiko, 33% Moschofilero, and 33% Roditis—was carefully assembled to achieve balance between floral aromatics, citrus zest, and mineral structure. The result is a wine of elegance, precision, and drinkability.

Tasting Notes

• Color: Pale lemon with green reflections, highlighting its youthful vibrancy.
• Aroma: Fragrant and floral with jasmine, rosehip, and fresh apricot, lifted by citrus notes of grapefruit and orange blossom.
• Palate: Crisp and lively, delivering a fusion of lemon zest, white peach, and subtle spice. The texture is smooth yet vibrant, finishing with a refreshing saline minerality.

Did you know?

The name Notios means “southerner” in Greek, a tribute to the sun-drenched vineyards of the Peloponnese where these grapes thrive. Gaia Wines, founded in 1994 by Yiannis Paraskevopoulos and Leon Karatsalos, is one of the key forces behind the modern Greek wine renaissance, combining indigenous grape varieties with contemporary winemaking to express the full potential of Greece’s terroirs.

Wine Pairing Ideas

• Grilled sea bream with lemon and herbs – The wine’s acidity enhances the freshness of the fish, while its floral notes echo the aromatic herbs.
• Dolmadakia (stuffed vine leaves) – The vibrant citrus and herbal character complements the dish’s lemony filling and briny touch.
• Goat cheese tart with thyme and honey – The wine’s floral and mineral profile contrasts beautifully with the richness and tang of the cheese.
• Courgette and mint fritters – A perfect match for the wine’s freshness, with Moschofilero’s floral lift echoing the minty finish.

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.