The grapes to produce Agiorgitiko 4-6H Rosé Gaia Wines were placed in cooling chambers where the temperature was rapidly lowered from 28 to 30°C to just 4 to 6°C within a few hours. Having been chilled, the Agiorgitiko 4-6H Rosé Gaia Wines grapes were destemmed, crushed and cold soaked at temperatures of 8°C for approximately four to six hours (hence the name of the wine ‘4-6H’ ). The entire batch was then pressed and the free-run must and first press juice were retained. Fermentation took place with selected yeasts at controlled temperatures of 16 to 18°C and lasted for two weeks. The wine was gently fined, cold stabilised and underwent minimal filtration prior to bottling.
Agiorgitiko (pronounced Ah-yor-YEE-te-ko) is a fragrant red wine grape native to Greece’s Peloponnese peninsula. The grapes come from a vineyard in the Asprokambos area of the Nemea PDO. The climate is Mediterranean, with mild, fairly wet winters and long, hot and relatively dry summers. The 15 to 30 year old vines are grown at altitudes ranging from 800 to 1,040 metres above sea level. The vines are trained according to the double Cordon Royat method, with short pruning to two buds. The soil consists of compact lime pebble conglomerates and marls with layers of loose sediments. The grapes were carefully selected grapes and hand-picked at optimum maturity.
One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating two different wineries they make cutting edge wines in both Nemea and Santorini. Gaia’s main aim is to present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide.