Athens, Greece
GAIA
Wine Producing Company was founded in 1994 by Leon
Karatsalos (Agronomist, University of Thessaloniki)
and John Paraskevopoulos (University of Thessaloniki
Doctor of Enology with the University of Bordeaux).
In the same year, Thalassitis VQPRD was introduced
into the Greek market, followed by Notios White in
the following year. 1996 saw expansion for the firm
as it acquired a private vineyard and a 1,500HL capacity
winery in the Nemea region of Greece. In 1997, the
limited production Notios Red was introduced into
the market made from indigenous grapes. For more
info please visit www.gaia-wines.gr
Click
here to view pictures of
the GAI'A winery.
|
|
Notios
White: Notios, meaning "of the South" is made
from a blend of Moschofilero and Roditis grapes.
The
grapes are vinified separately under controlled conditions.
Once
blended, the young wine is clarified and stabilized
at -4C and then filtered.
The
resulting wine is light and refreshing with a fruity
nose.
For
in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
For
a shelf talker, click
here |
|
Notios
Red: A red dry wine made from the Agiorgitiko
grape. The vines are planted on a ten-degree slope
facing West-Southwest. After harvest, selected
grapes are destemed, crushed and inoculated with
strains of dry active yeast. The skins and juice
are left in contact with each other for approximately
six days at 28C. After fermentation, the wine is
racked twice for clarity and then matured in French
oak casks for approximately forty-five days. The
result is a violet colored wine with intense flavor,
well-structured body and low tannin. For in-depth
information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
For
a shelf talker, click
here |
|
Ritinitis
Nobilis: The only high quality retsina available
in the market today. Ritinitis is made from the
Roditis grape variety that is harvested in the
Aegialia region of the North-eastern Peloponnese.
Once the grapes are destemmed and crushed, only
the free-run must is kept for the Ritinitis production.
Fermentation lasts approximately 30 days at 16C.
During fermentation, a carefully calculated quantity
of resin from the Pinus Halepensis pine tree is
added to the must. After fermentation, the wine
is clarified with bentonite. Tartrate precipitation
is controlled by a cool stabilization of the wine
at –4C and then bottled. Overall, Ritinitis
is a well-made white wine with a hint of mint and
eucalyptus on the nose. This wine pairs extremely
well with salty foods and Indian cuisine. For in-depth
information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
|
14-18h
Rose: A full-bodied dry rose made solely
from the Agiorgitiko grape. The name of the wine
comes from the amount of hours the grape skins
and must remain in contact. The resulting wine
is a light red color with ripe cherry aromas on
the nose. There are very little tannins in this
wine and there is moderate acidity. This wine is
an excellent summer wine when served chilled and
makes an excellent accompaniment to your Thanksgiving
meal. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
|
Thalassitis
VQPRD: This unique wine is produced on the
island of Santorini. The vines are planted on a
15-degree slope facing East and Southeast on transferred
pumice stone soil. The wine is made from the Assyrtiko
grape and is light and aromatic. Only free run
must is used, which is then fermented for approximately
days at 15C. The resulting wine is almost white
in color with honeysuckle aromas and a minerally
finish. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge)
For
a shelf talker, click
here |
|
Thalassitis
Barrel Fermented: Since Assyrtiko has
such high natural acidity, the winemaker decided
to see how this grape would react when made into
a barrel fermented white wine. Produced in extremely
limited quantities, the maiden 1999 vintage yielded
300 cases. To produce this wine, the Assyrtiko
grape must is fermented in new French oak and aged
upon its lees for six months. The resulting white
wine is complex with spicy aromas and a medium
to full body.
(Click on Label to enlarge) |
|
Agiorgitiko
by GAI’A: This wine is meant to
fill the gap in the winery’s red wine selection
by offering to the public a more full bodied and
dry red wine than the Notios yet that can be drunk
earlier than the Estate. Agiorgitiko by
GAI’A was first released in 2001 and was
warmly received. The wine is aged in French oak
barrels for a term of six to eight months. It is
then transferred to the bottle and laid to rest
and additional bottle aging for another three to
six months. The resulting wine is medium bodied,
with forward primary fruit, deep purple color and
firm tannins. This wine is meant to be drunk within
five years of its release in order to appreciate
its youthfulness. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
|
GAI’A
Estate: A long lasting full-bodied red
wine made from the Agorgitiko grape. The GAI’A
Estate red wine is a limited production wine,
with less than 3,000 cases available in the US
market. Once the fully ripe grapes are harvested,
the must is fermented and aged for 12 month in
new French oak casks. The GAI’A Estate red
is bottled directly from the casks without chilling
or filtration. The resulting wine is a big and
powerful red wine with ripe fruit aromas. This
wine can be drunk now but can be drunk over the
next ten years. For in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
|
Anatolikos: In 2006, GAI'A released a rare red
dessert wine made from sun-dried Agiorgitiko grapes. Named
Anatolikos for the eastern facing slopes the grapes
were dried upon, this exceptional sweet wine bursts
with complex aromas of passion fruit, honey, dried
fruit, vanilla, cinnamon and dried strawberries,
to name a few. This wine is presented in 500ml
bottles and is produced in limited quantities. A
truly unique way to experience Agiorgitiko in a
way you have never tasted it before. For
in-depth information, click
here (Acrobat
Reader Required).
(Click on Label to enlarge) |
Top |
