Warning: This product is age restricted to 18 or over. You'll be asked to confirm your age upon delivery.

Product attributes: Vegetarian.

One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating two different wineries they make cutting edge wines in both Nemea and Santorini. Gaia's main aim is to present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide.

Country of origin: Greece.

Storage: Store in a cool, dry place.

Allergen Information: Contains sulphites.

Dietary Information: Suitable for vegans.

Brand: Gaia.

This wine is Gaia's classic expression of Nemea, showcasing the full potential of the Agiorgitiko grape. It is a well-structured and spicy red wine designed to bridge the gap between a young, fruity style and a wine with significant aging potential.

Grape variety: Agiorgitiko 100%.

Current vintage: 2023.

Tasting notes: A spicy and ripe wine, it is bursting with plum and damson fruit. The aromatic profile evolves from ripe berries and gooseberry to notes of caramel and discreet oak nuances. It has a rich, well-structured, and velvety body, underlined by soft tannins. The rich and structured nature of this wine makes it an excellent companion for dishes like roast lamb with roasted vegetables.

Alcohol by volume: 14. Units: 10.5.

Producer: Gaia Wines, established in 1994, is a project from Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. They are recognized as pioneers of the modern Greek wine movement and produce cutting-edge wines from their wineries in both Nemea and Santorini.

Winemaker: Same as producer.

Vinification details: Selected grapes were hand-picked, destemmed and crushed, followed by a cold soak for approximately 48 hours at 10°C. The must was inoculated with selected yeasts and fermented for approximately two weeks at temperatures between 22 to 26°C, with regular pump overs and some plunging of the cap. Malolactic fermentation followed and the wine was aged in oak casks for 12 months, of which 90% was French oak (10% new) and 10% was American oak (10% new). The wine was cold stabilised prior to being cellared.