Greece is considered to be the birthplace of civilization and wine is thought to have been made there for the last 4000 years. Despite this long and storied history, winemaking in Greece never flourished as it did in Italy, for example, This is partly because the country was under the control of the Ottoman Empire, which forbade drinking. As well, the resinated wine style that developed because of the pine resin that was used to seal wine amphorae was a flavour that did not travel well. Over the last 20 years or so, however, the industry has modernized, with the latest equipment and techniques. This combined with unique local grape varieties (Agiorgitiko, Xinomavro, Assyrtiko and Moschophilero) means that Greek wine is becoming more and more popular around the world, particularly among the sommelier community.
A structured wine, showing the intense fruit of the grape variety and well integrated oak. With proper cellar conditions it will evolve over the next four years becoming more complex and velvety. This is medium bodied wine, with forward primary fruit, deep purple color and firm tannins.
This unique wine is produced on the island of Santorini. The vines are planted on a 15-degree slope facing East and Southeast on transferred pumice stone soil. The wine is made from the Assyrtiko grape and is light and aromatic. Only free run must is used, which is then fermented for approximately days at 15C. The resulting wine is almost white in color, bone-dry, with strong character, eliciting considerable structure, with crisp acidity, distinctive minerality and delicate honeysuckle aromas.
The Wild Ferment is produced by letting a combination of small 1,000 liter Inox tanks and 225 liter French barriques ferment on its own using native yeasts. Upon completing fermentation, only successful tanks/barrels (not all complete fermentation as required with wild yeast) are blended and the resulting wine is fabulously complex and aromatic, while still maintaining the mineral, almost salty, nature of the grape. It is big, ripe and impressively pungent with white pepper, salt and volcanic pumice. There is a seamless duo of intense acidity and a layered very austere structured grapefruit saline finish. Compact with loads of extract. With age, the wine will lose its mineral dimension and develop complex fruity and honied notes. Drink now or hold for up to 5 years.
Introducing the new offering from Gaia Estate, a fantastic orange wine using the versatile Moschofilero grape. Spontaneous yeast fermentation and prolonged maceration give this wine a unique character.
Made from Agiorgitiko from the Nemea region. There are three levels of this grape in the Gaia range and this is their easy drinking / entry level version. A soft fruity wine that has lots of plum flavours with violet, and almost musky, lift to it. Nice and very easy to drink.
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