Gaia Wild Ferment Assyrtiko 2023

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.

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.