Assyrtiko 'Wild Ferment', Santorini, Gaia Wines

The palate is salty dry with laser-beam precision and very funky wild ferment layering of complexity, with oak wreathed minerality and gun flint flavours. Aegean Puligny.
The hand-picked grapes were destemmed, crushed and cold soaked for 12 hours with skin contact at 10å¡C. The free run juice was then fermented naturally, using only natural yeasts. 45% of the must was fermented in stainless steel tanks at low temperatures, 45% in wooden casks (15% French oak, 15% American oak, 15% in acacia casks). The remaining 10% was in ceramic vats. The temperature was allowed to rise naturally without any further intervention. From here, modern technology passed the baton to traditional winemaking and fermentation developed at its own, gradual pace, with the prevailing yeast strains determining the wine’s final character. The wine was aged on its fine lees for four to six months with bÌ¢tonnage.

Three words to describe this wine:

gun flint – long – taut
RRP: å£40.66


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