Assyrtiko Wild Ferment by Gaia winery is one of the first wines created using indigenous yeasts before it even became a trend. The reason? Yiannis Paraskevopoulos believed in the dynamic of Assyrtiko and wanted to let it express its multi-dimensional character, leaving those who taste it speechless.
Yiannis Paraskevopoulos after the winery in Koutsi of Nemea built a second winery in Exo Gonia of Santorini. Paraskevopoulos is a very important figure of the Greek wine world since he is a professor at the Institute of Oenology for many years now and has formed many promising oenologists over those years. His extensive experience in winemaking is what led him to experiment with indigenous yeasts. Assyrtiko comes from 70-80 years old vineyards and after extraction is divided into stainless steel tanks, French and American oak barrels of 225 liters and French acacia barrels. The wine starts to ferment slowly with its own yeasts and when the fermentation is complete, the barrels and tanks with the best results are selected for blending.
Yiannis Paraskevopoulos leaves nothing to chance and by tasting Assyrtiko Wild Ferment by Gaia winery, this ultimate Santorini expression, you will get it!
