The AGIORGITIKO series is completed with the creation of AGIORGITIKO by GAIA. Rich and structured, it is balanced between fruit and the oak wood. Characterized by ripe fruity notes and balanced oak flavors our AGIORGITIKO by GAIA can be aged for 4-6 years to acquire a more complex flavor and evolve a velvety wine. We recommend pairing it with red meat dishes that are rich, intense and spicy, at a temperature between 16^ο – 18^οC.

Soil consists of a shallow (70-80cm) clay layer that lies upon the lime mother soil with relatively neutral ph. Low organic content, like most of the limestone soils in Greece. On the slopes of the hills where most of the vineyards are located, the soils drain quite well but are exposed to erosion. The winery was built in 1997 at the heart of the private vineyard in Koutsi, Nemea at an altitude of 550m. Our winery in Koutsi is housed in a contemporary industrial building with magnificent views of the plains of Nemea and the valley of Asopos River, around 350m below. Its capacity is 3,060 hectoliters while its production equipment and the high-quality control systems offer to the oenologist every state-of-the-art instrument for a vertical production of high quality wines.

Gaia Estate is one of the pioneers of the modern Greek wine revolution, founded on the Aegean island of Santorini in 1994 by winemakers Leon Karatsalos and Yiannis Paraskevopoulos (who also opened a winery in Nemea, on the mainland, in 1997). Made since the island winery’s inception, Thalassitis challenged the standards for dry Greek wine, and today remains one of the standard-bearers of the indigenous Assyrtiko grape. Fruit for this wine is sourced from very low-yielding, self-rooted 80-year-old vines on volcanic slopes of up to 250m in Episkopi, Akrotiri and Pyrgos. It is unoaked to accentuate the fruit purity and distinctive minerality, sees no malolactic fermentation in order to retain freshness, and is left on lees for four months with regular stirring to add texture and complexity.