The carefully selected matured and qualitative Assyrtiko comes exclusively from the vineyard of Pyrgos, a fact that justifies its larger aromatic character, than that from other areas of the island. After undergoing the 12-hour skin contact process at around 10οC, the grape must is placed in small 1000-litre Inox tanks and in new 225lt French, American oak barrels, and 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.

The wild yeast strains that prevail are the ones that 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.

A special feature of most Assyrtiko from Santorini is that despite their white colour they behave like red wines! Keep the wine for 2-3 years under proper cellar conditions and a temperature of 12o-14οC and it will undergo profound changes. Its mineral dimension will subside while the fruity and honey flavours will envelop its body.

Remember to decant ASSYRTIKO BY GAIA at least half an hour before you enjoy it. Its new dimension that will emerge will excite you!