Gaia Vinsanto 8 Years Old, Santorini NV

The Assyrtiko grapes are grown in the volcanic soils of Santorini Island where the 70- to 80-year-old vines thrive at 500 metres altitude – the highest on the island. The vines are trained according to the distinctive vine pruning method which is known as the Santorini ‘kouloura’, which translates as ‘wreath’ or ‘basket’. Experienced vine dressers weave the canes of the vine into the shape of a large wreath-like basket which rests on the island’s volcanic soil. Once fruiting begins, the grapes grow sheltered within their 'woven' baskets, which prevents the yield from being compromised by the adverse Santorini soil and climatic conditions. The baskets protect against the strong winds which gather momentum especially in spring when budding begins, whipping up the volcanic sand which lashes the vines as it is carried away and swirled around by the wind. Additionally, the baskets shelter the fruit from the scorching summertime sun and lack of water and soil moisture, with the exception of the nocturnal sea mist, enabling the grapes to reach excellent maturity. The blend includes a small proportion of Aidini, a variety native to Santorini which imparts delicate floral aromas and a rounded texture, and a small proportion of Athiri, an ancient white grape variety of the Aegean Sea, used for centuries to make excellent dry white wines which imbues wines with delicate citrus flavours.

The grapes were hand-harvested when they had reached the optimum maturity and ripeness, but they underwent a variation on the traditional vinification process. Half of the grapes were sun dried in the strong Santorini summer sun, while the remaining half were dried in the shade to maintain relative fruit freshness, lasting for no more than 10 days. Once the berries were sufficiently dehydrated from the sun, they were gently pressed over many hours until the last drop of the richly concentrated must was rendered. The fermentation, under the influence of many sugars and the alcohol produced, eventually came to a halt on its own, which resulted in the creation of a naturally sweet wine. Yields at this stage were exceptionally low. The must was then placed in fourth-use barriques where it underwent fermentation and was aged for at least eight years to develop its rich character.