Frequently Asked Questions
Produced from Assyrtiko grapes grown on 70- to 80-year-old vines in Santorini's volcanic soils, Gaia Estate Thalassitis is a bone-dry, unoaked white wine that showcases the exceptional minerality and depth of this indigenous Greek varietal. With crisp acidity and aromatic hints of honeysuckle, fresh lemon zest, and briny undertones, this wine is both refreshing and complex. Aged on lees for added texture, it pairs beautifully with seafood, shellfish, or grilled lamb. Enjoy immediately for its bright vibrancy or allow it to age 2-5 years to reveal richer honeyed and fruity nuances, making it a must-try for lovers of distinctive Mediterranean wines.
Process & Profile
Gaia Estate Thalassitis is a premium white wine hailing from the volcanic island of Santorini, Greece. Crafted from the indigenous Assyrtiko grape, this wine epitomizes the island's terroir. The grapes are handpicked from vines aged 70-80 years, grown in the unique volcanic soils of Episkopi, Akrotiri, and Pyrgos regions. These self-rooted vines thrive in nutrient-poor soil, ensuring a low yield that results in intensely concentrated flavors. The winemaking process emphasizes freshness, with fermentation taking place in stainless steel tanks and no oak influence, preserving the vibrant character of the Assyrtiko grape. The wine is aged on its lees for four months, enhancing texture and complexity.Tasting Notes
Gaia Thalassitis is renowned for its bone-dry profile and crisp acidity. Bursting with flavors of fresh lemon zest, quince, and starfruit, this wine embodies a bright, citrusy appeal. Complementing the citrus notes are floral hints of honeysuckle and a pronounced minerality with flinty, smoky undertones, a hallmark of Santorini's volcanic soils. The palate offers a refreshing, lingering finish marked by elegance and precision, making it a versatile and memorable choice for white wine enthusiasts.What Makes It Special
- Volcanic Terroir: The wine's distinct minerality comes from Santorini's volcanic soil, which imbues the Assyrtiko grape with a unique flavor profile.
- Old Vines: The 70-80-year-old vines yield low quantities but high-quality grapes, concentrating flavors and aromas.
- Indigenous Character: Made entirely from the Assyrtiko grape, this wine highlights the exceptional potential of traditional Greek varietals.
- Cellaring Potential: While delightful when young, Thalassitis can age gracefully for up to five years, evolving with softer minerality and amplified aromas of fruit and honey.
How to Enjoy
For optimal enjoyment, serve Gaia Thalassitis at 10°C in a wide decanter to allow its aromas to fully develop. This versatile white pairs wonderfully with seafood, including fish, shellfish, and oily fish, as well as lamb in lemon sauce or dishes featuring Mediterranean flavors of salt, brine, or olive oil. Its crisp acidity and complex minerality also make it an excellent companion to lighter poultry dishes and even certain creamy desserts. Whether shared at an elegant dinner or savored during a quiet evening, Gaia Thalassitis promises a refreshing and sophisticated experience.Frequently Asked Questions
What is Gaia Estate Thalassitis made from?
Gaia Estate Thalassitis is crafted exclusively from 100% Assyrtiko, an indigenous grape variety from the island of Santorini, Greece. The grapes come from 70-80-year-old self-rooted vines grown in volcanic soils in the Episkopi, Akrotiri, and Pyrgos regions.
What are the tasting notes of Thalassitis?
Thalassitis is a bone-dry white wine with a pronounced mineral character. It exhibits flavors of citrus (lemon and tangerine), hints of honeysuckle, and an earthy brininess reflecting Santorini's volcanic terroir. Over time, it may develop notes of honey and ripe fruits.
What food pairs well with Thalassitis?
This wine pairs beautifully with seafood, fish, shellfish, and Mediterranean dishes featuring briny or acidic elements. It also complements lamb stewed in lemon sauce and grilled octopus with summer vegetables.
What are the ideal serving and storage conditions?
Thalassitis should be served at a chilled temperature of 10°C. It's recommended to decant the wine for half an hour before serving to allow its complex aromas to fully develop. The wine can be aged for 2-5 additional years, during which it will develop more rounded honey and fruit notes.
Is Gaia Estate Thalassitis vegan-friendly?
Yes, this wine is suitable for vegans as it uses no animal-derived fining agents during production.
Is the wine organic or biodynamic?
While Gaia emphasizes sustainable farming practices and reduces the use of chemicals, this wine is not certified organic or biodynamic.
How long can I store Thalassitis?
Thalassitis has excellent aging potential. With proper storage, it can evolve for up to 10-15 years, showcasing a broader range of aromas and flavors over time.
What makes Santorini's terroir unique for wine production?
Santorini's volcanic soil is nutrient-poor and well-drained, which forces low grape yields and results in highly concentrated flavors. The vines are self-rooted and resistant to phylloxera, and the climate features mild winters and warm, dry summers, ideal for Assyrtiko.
Is Thalassitis aged in oak barrels?
No, Thalassitis is unoaked. It is fermented and aged in stainless steel tanks to preserve the freshness, purity of the fruit, and its distinctive mineral-driven profile. The wine also spends four months on its lees for additional texture and complexity.
How does Gaia Estate's underwater-aged wine differ from Thalassitis?
Gaia also offers "The Submerged," a collector's wine where bottles of Assyrtiko are aged underwater. This unique process alters the wine's aging dynamics compared to cellar storage, creating a rare and distinct flavor profile.
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