Vinification: Creating Vinsanto is like taking a trip back in time as far as the 7th century B.C., time when Isiodos described in detail how these are wines were made. Little has changed since then.
For “Vinsanto by Gaia”, the primary grape used us Assyrtiko with very small amounts of Athiri and Aidani. The Assyrtiko is hand harvested when ripe but undergoes a variation on the traditional process. A portion of the grapes are sun dried in the strong Santorini summer sun while another portion is shade dried to maintain relative fruit freshness.
This must is then placed in old casks to undergo fermentation which stops once the alcohol level reaches 13% to 14%, thus giving us a Natural Sweet Wine. The wine is then left to age in the fermentation casks previously used for white wine production for at least 10 years, so it can acquire its deep honey color and complex aromas.

Vinsanto by Gaia is bottled without any fining or filtration.

Enjoy this rare wine at 6-8oC with a beautiful dark chocolate dessert or cellar it for future enjoyment.
Only some 2.500 bottles of 500ml are produced each vintage.