At the table with Assyrtiko Wild Ferment 2025
Grilled line-caught sea bass, lobster with lemon butter, roast chicken with lemon and oregano, seafood risotto, herb-crusted rack of lamb.
Our wines for
Let's talk little, let's talk wine
Assyrtiko Wild Ferment 2025Gaia
This wine comes from high-altitude vineyards in Pyrgos, in the centre of the island of Santorini, in the Cyclades. This sector is known for producing more aromatic grapes than the rest of the island. The old Assyrtiko vines, 70 to 80 years old on average, are basket-trained on poor volcanic soils, exposed to the fierce winds of the Aegean Sea. The scarcity of water and the minerality of the soil define the saline identity of Santorini wines.
After harvest, the grapes are crushed and then undergo a 12-hour cold maceration. Half of the must goes into 1,000-litre stainless-steel tanks, the rest into French oak, American oak and acacia barrels. Fermentation starts with wild yeasts and the temperature is left to evolve freely. Each vessel develops its own character, then the winemaker blends the best lots.
This wine reveals notes of lemon, lime, green apple, acacia blossom, vanilla, honey, smoke and flint. Vibrant citrus mingles with floral and oaky nuances. The palate, saline and mineral, with well-balanced acidity, gains depth with a smoky touch and a long, crystalline finish.
Where are we traveling?
SantoriniGreece
It lies in the heart of the Aegean Sea, in the Cyclades archipelago, some 200 kilometres south-east of Athens, forming a crescent of spectacular volcanic cliffs born of one of the most cataclysmic eruptions in history, that of the Thera volcano around 1600 BC. The vineyards unfold on wind-battered terraces, on the flanks of the caldera or on gentle slopes facing the sea, on soils of pumice, volcanic ash and black lava of extreme aridity, where the vine survives without irrigation thanks to the night-time humidity captured from the sea mists. Its wine history goes back more than 3,500 years, making Santorini one of the oldest vineyards in the world still in production — excavations at the site of Akrotiri have revealed grape pips dating from the Bronze Age, and the tradition has never been interrupted since, neither by Venetian and Ottoman rule, nor by phylloxera, which never reached the island thanks to its volcanic soils hostile to the parasite. The vines, ungrafted and often over a hundred years old, are trained in kouloura, a woven crown shape unique in the world, which protects the bunches from the fierce meltemi wind and the scorching sun by nestling them in the heart of a basket of canes. The climate is arid Mediterranean, marked by torrid, rainless summers, constant winds that dry the vines and protect them from disease, and intense light reflected by the sea and the white cliffs, tempered by a maritime coolness that preserves a striking natural acidity in the grapes. Santorini has established itself as one of the most singular terroirs of the Mediterranean thanks to its emblematic grape variety, Assyrtiko, which yields white wines of incomparable volcanic tension and minerality, with aromas of lemon, flint and salty sea spray, complemented by floral, delicate Athiri, Aidani with notes of honey and apricot, and the mythical Vinsanto — not to be confused with its Tuscan namesake — a sunny, amber sweet wine made from sun-dried grapes, living testimony to an island where vine and volcano are one.
The little history of the country
Greece
Long known as small table wines, notably with Retsina, a white wine infused with pine resin, Greek wines have increased in quality over the last 20 years. The history of wine is as old as that of Greece. More than 3000 years ago, traces of the oldest grape presses in the world were found on the island of Crete.
After stagnation throughout the 20th century, Greek wines experienced a dazzling improvement from a quality point of view thanks to its entry into the European Union, the training of young oenologists in very good European schools and particular attention to international demand. She does not want to take the easy route by using mainly great French grape varieties such as Chardonnay or Cabernet Sauvignon which would greatly facilitate export. Nowadays, Greece wants to continue to cultivate and introduce its ancient grape varieties, which number around 300 in the territory.
The very first thing to understand is that Greece is much more diverse in terms of climate than most people think. The country clearly has everything from arid Mediterranean islands to humid, mountainous pine forests that receive snowfall in winter. With such a diverse climate, you can expect Greek wines to be very varied as well. So, one of the best ways to get an idea of Greek wine is to divide the country into four overall wine-growing zones based on their climate: Northern Greece (humid climate), Aegean Islands (arid climate). ), Central Greece and Southern Greece (Mediterranean climate). The potential and reputation are greatly underestimated today in the eyes of the general public, which may bring pleasant surprises!
All about Assyrtiko Wild Ferment 2025
At what temperature should Assyrtiko Wild Ferment 2025 be served?
Between 10 and 12 °C.
How long can Assyrtiko Wild Ferment 2025 be kept?
Ageing potential: 5 to 10 years, until around 2035. Store the bottle lying down, away from light, at around 12 °C.
Which grapes make up Assyrtiko Wild Ferment 2025?
Grapes: 100% Assyrtiko. Origin: Santorini, Greece. Alcohol: 13.5%.
What to serve with Assyrtiko Wild Ferment 2025?
Assyrtiko Wild Ferment 2025 pairs well with lamb, shellfish, white fish and white meat. Our dish ideas are in the food pairing box at the top of the page.