Region and Vineyards
The island of Santorini, one of Greece’s most historic wine regions, is home to some of the oldest ungrafted vines in the world, growing in its unique volcanic soil. This terroir imparts intense minerality, bright acidity, and a signature saline quality to its wines, making Santorini Assyrtiko one of the most sought-after white wines in the world.
The grapes for Gaia Wild Ferment Assyrtiko come from upland vineyards in Pyrgos, a subregion of Santorini known for producing aromatic and concentrated fruit. The vines, averaging 70–80 years old, are grown in the traditional kouloura (basket) method, which protects them from the island’s intense winds and heat. The combination of high-altitude vineyards and Santorini’s arid climate results in low yields and intensely flavored grapes, enhancing the wine’s structure and complexity.
Winemaking
Gaia Estate takes a minimal intervention approach to winemaking, allowing the natural elements to shape the final expression of Wild Ferment Assyrtiko.
The grapes undergo cold maceration for 12 hours at 10°C (50°F) before fermentation begins. The juice is then transferred to a mix of fermentation vessels:
- 50% stainless steel tanks (preserving freshness and primary fruit).
- 20% acacia barrels (adding floral complexity).
- 20% French oak barrels (imparting subtle spice and structure).
- 10% American oak barrels (enhancing texture and richness).
The fermentation is conducted using wild indigenous yeasts, with no temperature control, allowing natural yeasts to develop unique flavors. Each vessel contributes different nuances, and after fermentation, the wine is carefully blended to create a harmonious and complex final expression.
Tasting Notes
- Color: Pale gold with a brilliant clarity, reflecting its volcanic origin.
- Aromas: A highly expressive bouquet combining citrus zest, white flowers, and ripe peach, with hints of vanilla, toasted oak, and acacia blossom.
- Palate: Lively and structured, delivering intense flavors of lemon, green apple, and honeysuckle, backed by a distinctive mineral core and saline undertones. The oak aging adds layers of spice, hazelnut, and creaminess, while the bright acidity keeps the wine fresh and vibrant.
- Finish: Long and persistent, with evolving notes of honey, wet stone, and sea breeze, promising excellent aging potential for 2–5 years.
Did you know?
Gaia Estate (pronounced "Yay-ya") is one of the pioneers of modern Greek winemaking. Wild Ferment Assyrtiko is one of the first wines in Greece to use wild indigenous yeast in its fermentation, allowing the wine to fully express the unique terroir of Santorini.
Wine Pairing Ideas
- Grilled octopus with lemon and olive oil – Enhances the wine’s mineral and citrus notes.
- Whole roasted sea bass with herbs – Complements the wine’s structure and saline finish.
- Lobster pasta with saffron cream sauce – Matches the creamy texture and subtle oak influence.
- Lamb souvlaki with tzatziki – The bright acidity cuts through the richness of grilled meats.
