Gaia

Founded in 1994 by Leon Karatsalos and Yiannis Paraskevopoulos, GAI’A Estate (pronounced "Yaïa", meaning “Mother Earth”) is one of Greece’s most forward-thinking wine producers, blending deep-rooted tradition with modern winemaking vision.

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.