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Food Pairings for Gaia Estate Thalassitis Santorini Greece
Winemaker's notes: Spicy on the nose with pear fruit tones, salty minerals. In the mouth this is big, rich and polished with great depth of fruit and a zesty yet muscular texture that highlights the dried fruit notes of the mid-palate and the notes of white pepper and salt on the long finish. Wonderful balanced and complex this is a beautiful wine. Grapes are chilled to 4oC prior to vinification, in cooling chambers, de-stemed and cold-soaked for 12 hours at approx. 10 oC. This pre-fermentation extraction greatly enhances the varietal aromas of Assyrtiko. Fermentation at 16-17 oC with selected yeast strains. Due to the climatic conditions of Santorini the new wine does not contain malic acid and thus no malolactic fermentation is required.
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