Vineyard: PDO (Protected Denomination of Origin) Santorini. The carefully selected matured and qualitative Assyrtiko comes exclusively from the vineyard of Pyrgos, justifying its big aromatic character.

Vinification: After undergoing the 12-hour skin contact process at around 10°C, the grape must is placed in small 1.000 litre INOX tanks and in new 225lt French oak and American acacia  barrels. The temperature is then allowed to rise naturally, without any further involvement. From that point on, modern technology passes the baton to traditional winemaking. Fermentation develops on its own at a gradual pace. The wild yeast strains that prevail are the ones which eventually determine the wine’s character. In every tank and barrel something different occurs. After the end of the fermentation, we choose only those tanks and barrels which, according to our expertise, raise the Assyrtiko to new levels of enjoyment. The challenge in the production of Assyrtiko by Gaia-Wild Ferment is the fact that every year we discover a new dimension of this multifaceted variety. Assyrtiko by Gaia-Wild Ferment  has slight citrus aromas well-combined with elegant oak notes, a rich mouth feel, crispy acidity, intense mineral flavours and a long finish.

Paired with: Seafood, fatty fish, lamb and poultry

Enjoy at: 10°C.

Aging potential: For 2-3 years under proper cellar conditions and it will undergo profound changes. Its mineral dimension will subside while the fruity and honey flavours will envelop its body.

Pour Assyrtiko by Gaia-Wild Ferment in a wide decanter for around half an hour, before enjoying it.