The Assyrtiko Wild Ferment by Gaia is one of the first wines crafted using indigenous yeasts rather than commercial ones—long before it became a trend. The reason? Yiannis Paraskevopoulos believed in the potential of Assyrtiko and wanted to let it freely express its multifaceted character, leaving those who taste it speechless.
After establishing a winery in the semi-mountainous Koutsi of Nemea, Paraskevopoulos went on to create a second winery in Exo Gonia, Santorini. He is a highly influential figure in Greek wine, having been a professor at the Oenology Department of the Technological Educational Institute for years, shaping many aspiring oenologists. His extensive winemaking experience led him to experiment with indigenous yeasts.
The Assyrtiko grapes come from vineyards, 70-80 years old. After extraction, the wine is divided into stainless steel tanks, French and American oak barrels of 225 liters, and French acacia barrels. The fermentation process starts slowly with the wine's own yeasts. Once fermentation is complete, the best barrels and tanks are selected and blended.
Yiannis Paraskevopoulos leaves nothing to chance, and when you taste the Assyrtiko Wild Ferment by Gaia—this ultimate expression of Santorini—you’ll understand why!
