Since 2009, every year Gaia Wines submerges around 500 bottles of the current vintage of “Thalassitis” just off the east coast of Santorini. Down there, under ideal conditions of stable temperature, they let them age, away from the light and unaffected by oxygen. Today, at 20m depth, an underwater cellar is formed, which at any given moment hosts 4 consecutive vintages of “Thalassitis”.
As per every past vintage, the outcome of the 4-year-long stay in the underwater cellar is impressive. The wine has a smoky aromatic dimension and a hydrocarbon note. The wine has become astonishingly “rounder”, giving the impression of an evolved wine. At the same time, the color suggests a misleading youth, whereas any sign of oxidation is absent. This is a rare “hybrid” wine that balances between youth and maturity.
Thalassitis Submerged is a Rare wine that any wine collector would appreciate!
Vinification Techniques: All the Assyrtiko grapes selected for THALASSITIS originate exclusively from the winery’s vineyards in Episkopi, Akrotiri, and Pyrgos regions. The vines are almost 80 years old and have a particularly low-yield that never exceeds 25 hl/ha.
Organoleptic Characteristics: It is a bone-dry wine with strong character: full-bodied, well-structured with crisp acidity, distinctive minerality, and delicate honeysuckle aromas.
Serving Tips: Decanting for 30 to 60 minutes before serving, will reveal the wine’s depth and complexity. Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce, generally with flavors of moderate-intensity, where salt, sour or oil predominate.