White Wine

The special feature of the winery's vineyards is that they are under organic cultivation. In 2004 a new state-of-the-art winery was established within the vineyards. All phases from production to bottling take place in the vertically integrated modern unit guided by the love of wine and its philosophy!

Frangospito White Dry BIO is a white dry, organic wine that comes to us from the Gavalas winery in Crete. It is created from the varieties Malvazia and Moschato Spinas, which grow at an altitude of 400 meters in the vineyards of Monofatsi, in Heraklion, Crete, and specifically in the vineyard "Frangospito".

Gaia Monograph Assyrtiko is a captivating expression of this cosmopolitan variety from the vineyards of PGI Peloponnese. It offers a different side of Assyrtiko, fruitier and more extroverted than its Santorini counterparts, yet with the same authenticity. With intense aromas of citrus and tropical fruits, the wine is cool, youthful, and floods the palate with freshness. An almost salty finish gives it a unique character. It's best served at 8-10C. It pairs perfectly with grilled fish, seafood, shellfish, and fried calamari. Avoid very sweet or spicy dishes to let its finesse shine.

Monograph Moschofilero is a unique expression of the variety from PGI Peloponnese. Cultivated at an altitude of 700 meters, this wine accurately captures the area's special microclimate. Its "mountainous" origin gives it incredible freshness and lively acidity, making it irresistibly pleasant. The typical aroma of rose unfolds immediately, along with the characteristic aromatic complexity of the variety. It is best served at 8-10C. Enjoy it as an aperitif or pair it with medium intensity dishes, such as seafood and fish. Avoid aged cheeses and desserts, which would overshadow its delicacy.

Ammonite is the most terroir-focused expression of Assyrtiko, a dry white wine from old, ungrafted vines in Santorini. It's the quintessential representation of the island's terroir, combining sharp acidity with rare finesse and an undeniable mineral character. Vinified in stainless steel tanks, the result is a wine with a clean expression and impressive balance. The palate is dominated by minerality, while complex aromatic layers unfold in the glass. Serve at 10-12C. It pairs perfectly with seafood, grilled fish, sushi, and Greek appetizers like fava and taramosalata. Avoid red meats and very sweet dishes. This is a wine that honors its ancient past while delivering a modern, unforgettable experience.

Gaia Vinsanto is the most iconic traditional sweet expression of PDO Santorini, a wine with deep roots in the island's history. It's made from sun-dried grapes, primarily Assyrtiko, that are dried in the shade to preserve their natural acidity and freshness. After 10 years of aging in old oak barrels, the result is a deep, multi-dimensional wine with aromas of caramel, roasted coffee, and dried fruits. Its full-bodied taste is perfectly balanced by the vibrant acidity of Assyrtiko, offering an endless finish. Serve chilled at 6-8C. It pairs perfectly with dark chocolate, blue cheeses, and nuts. Avoid red meats and seafood. This is a wine that promises a legacy of flavor with every sip!

Assyrtiko Wild Ferment is a bold, idiosyncratic expression of the great variety from PDO Santorini. The winemaking process, using native yeasts in different vessels like oak barrels and clay spheres, gives it a unique character that reveals the unexplored side of Assyrtiko. Sourced from ungrafted vines, the wine authentically expresses the island's deep minerality, salinity, and vibrant acidity, enriched with a distinct aromatic richness. It is best served at 10-12C after decanting for about 30 minutes. It pairs perfectly with oily fish, seafood, and white meats with lemony sauces. Avoid desserts.

Discover Thalassitis by Gaia, a wine that truly expresses the authentic character of Santorini and the Assyrtiko grape. Sourced from ancient, ungrafted vineyards, this wine captures the unique essence of the volcanic terroir. With its sharp acidity and distinctive minerality, Thalassitis is the perfect partner for your most memorable moments. Pair it with seafood, oysters, or fatty fish, but avoid sweets, red meats, or dishes with heavy cream sauces. To unlock its full complexity, serve it at 10-11°C and, if you have time, decant it for 30 minutes. Whether you're a novice or an experienced wine lover, Thalassitis will transport you to the magic of Santorini with every sip!

Gaia Wild Ferment Moschofilero is a unique expression of this versatile variety from PGI Peloponnese. The winemaking process, which includes wild fermentation and aging in oak barrels, gives it a more complex and authentic character, highlighting the region's unique terroir. The nose is dominated by classic aromas of rose, jasmine, and citron, enriched with delicate notes of butter and depth. The lively acidity is perfectly balanced with its body, offering freshness and complexity. It is best served at 12C. It pairs wonderfully with Mediterranean cuisine, seafood, oily stews, and white meats. Avoid very heavy red meats that would overpower its delicate flavor.

Discover MONOGRAPH MULTI, a white wine blending the finest Greek varieties from the Peloponnese, where Assyrtiko takes the lead. This harmonious composition showcases the region's unique terroir, resulting in a wine with rich body, depth, and a long finish. It's perfect for those seeking more than a simple white. Enjoy it chilled at 10-12°C. It pairs beautifully with fatty fish, like salmon, white meats with creamy sauces, mushroom risotto, and even hard cheeses. Conversely, avoid pairing it with very simple dishes, red meats, or foods with strong vinegar or lemon flavors. This is the wine that promises to elevate your most cherished moments!