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Producer: Gaia WinesGrape Varieties: Moschofilero 100%Optimum Drinking: Within 4 yearsWine Style: Dry elegant textural whiteAlcohol by Volume: 13%Closure: ScrewcapCountry: Greece
A highly aromatic, complex and richly flavoured wine with characteristic aromas of rose, orange blossom and pink grapefruit underpinned by delicious lavender and herb notes.
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.
The 2019 vintage experienced a rainy winter and spring, which built soil water reserves to nourish the vines during the growing season. The summer was cooler than average and as a result the phenological stages of development were delayed. The harvest took place under good conditions and the grapes produced during the 2019 vintage have an enhanced aromatic and acidity profile.
The 25-year old Moschofilero vines are grown in the village of Agiorgitika, on the plateau of Mantineia, at an altitude of 600 to 800 metres. The vines flourish on the south-westerly facing slopes, where they are planted in sandy-clay soils. The climate is cold, with plentiful rains and snow during the winter, and relatively low temperatures with frequent rain in the summer. The harvest takes place later in autumn as the grapes ripen slowly due to this cooler microclimate, producing aromatic fruit with naturally balancing acidity. The vines are trained according to the traditional methods of canopy management, which suits the climate and terroir.
This is a wild ferment Moschofilero. The grapes underwent a pre-fermentation cold soak on the skins for 48 hours. Spontaneous fermentation took place with wild yeasts. 25% of the must was fermented at 28°C in barrels, of which 1/3 was French oak, 1/3 American oak and 1/3 French Acacia; the remaining 75% fermented at low temperatures in stainless steel tanks to retain the aromatic varietal characteristics. The wine was aged on its lees in a combination of stainless steel tanks and wooden casks for four months, with frequent bâtonnage to impart texture.
A complex and lifted wine with characteristic aromas of rose, jasmine and sweet lemon underpinned by delicious buttery notes. Nerve and tension perfectly balance the aromatic and richly flavoured palate.
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