Gaia Ritinitis Nobilis

Region and Vineyards

Ritinitis Nobilis is sourced from north-facing hillside vineyards on the slopes of Corinth in the northern Peloponnese, Greece. These cool-climate sites, planted on calcareous and clay soils, offer a natural advantage for the Roditis variety, which thrives in moderate conditions. The exposure slows ripening, preserving acidity and enhancing aromatic finesse in the grapes.

Unlike traditional Retsina, often associated with neutral-flavored, high-yielding Savatiano, GAI’A Estate uses 100% Roditis—an indigenous Greek white grape prized for its finesse and subtle citrus-driven profile. The altitude and aspect of the vineyards contribute to the wine’s crisp acidity and elegant structure, making this a distinctly elevated expression of the Retsina style.

Winemaking

This vintage is made entirely from Roditis, with fermentation carried out in temperature-controlled stainless steel tanks to preserve varietal purity. Only free-run juice is used, ensuring finesse and clarity in the final wine.

A precise amount of pine resin—less than 0.3 g/L, sourced from the Pinus Halepensis (Aleppo pine)—is added during fermentation. This modern approach to Retsina production replaces the traditional amphora-sealing method and gives a subtle but defining aromatic lift. After fermentation, the wine undergoes clarification with bentonite, followed by cold stabilization at –4 °C (25°F) to avoid tartrate crystals forming in bottle.

Tasting Notes

• Color: Pale straw with greenish reflections.
• Aroma: Lifted aromas of lemon zest, fresh mint, and a whisper of eucalyptus, delicately intertwined with faint herbal-pine nuances.
• Palate: Crisp and vibrant, with lively acidity framing citrus fruit flavors and a refined resin note that integrates seamlessly, offering a refreshing and clean finish.

Did you know?

Ritinitis Nobilis was one of the first modern-style Retsinas, launched in 1996 by GAI’A Estate—a pioneering producer in the Greek wine renaissance. The wine challenged preconceptions about Retsina, proving it could be elegant, gastronomic, and internationally appreciated.

Wine Pairing Ideas

• Grilled octopus with lemon and oregano: The zesty citrus and subtle pine notes enhance the char and savory depth of the dish.
• Spanakopita (spinach and feta pie): This traditional Greek meze finds harmony with the wine’s herbal tones and freshness.
• Thai green curry: The wine’s acidity and light resin lift work beautifully with lemongrass, coconut, and mild chili heat.
• Fresh goat cheese with herbs: The wine’s minerality and aromatic profile complement the tang and creaminess of the cheese.

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.