The Agiorgitiko grapes of the Gaia Estate Gaia Wines were cold soaked and macerated for approximately 20 days, to ensure the desired levels of colour, flavour and aromatic extraction. Fermentation took place with selected yeasts in traditional oak fermenters at 22 to 28°C. The Gaia Estate Gaia Wines went through 100% malolactic conversion, which was followed by 18 to 20 months’ maturation in mostly new French oak casks. The wine was bottled without fining or filtration.
Agiorgitiko (pronounced Ah-yor-YEE-te-ko) is a fragrant red grape variety native to Greece’s Peloponnese Peninsula. The grapes are cultivated in a seven hectare single estate vineyard in Koutsi, Nemea. The vineyard is situated at an altitude of 550 metres above sea level. The 40 year old vines are trained according to the Spur Cordon method and the yields are kept low at 45 to 48 hectolitres per hectare. The soils have a layer of approximately 75cm of clay over a bed of limestone. The grapes are manually harvested.
Gaia Wines Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos who was one of the pioneers of the modern Greek wine revolution . Operating two different wineries they make cutting edge wines in both Nemea and Santorini.The Gaia Wines main aim is to present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide.