Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 3 to 12 years from vintage.

vintage3 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

What it pairs with

  • Oysters on the half shell Iodine-saline pairing of sea and glass.More wines for oysters →
  • Sea urchin tasting plate Briny urchin meets the wine's deep marine character.
  • Sushi omakase Pure salinity and high acid suit raw fish.More wines for sushi →

With cheese

Feta Our pick Feta is a salty, crumbly cheese ripened in brine. The high acidity of a dry Santorini Assyrtiko refreshes against the salt and cuts the fat, and the cheese in turn softens the wine's sharp edge. Chloro of Santorini Our pick Young chloro is a fresh, soft and mildly salty cheese, often scented with coriander. A dry Santorini Assyrtiko of medium body has the high acidity to keep the creamy paste lively and to rinse the salt between bites.

How to serve Gaia Thalassitis Submerged

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
  4. Pair with. Oysters on the half shell, Sea urchin tasting plate, Sushi omakase. Match the wine's structure to the dish's fat and salt.

History

Steel cages of Thalassitis Assyrtiko bottles are submerged in the Aegean off the Gaia cellar and aged underwater for roughly 4 to 5 years before release. Pressure, temperature stability and absence of light produce a distinct development arc.

  1. 2009First Thalassitis Submerged bottling lowered to the Aegean seabed
  2. 2013First underwater-aged release reaches market and becomes a Gaia signature experience

Facts

Producer
Gaia Wines Santorini · visiting guide
Grapes
Assyrtiko
Classification
PDO Santorini
Oak
Stainless steel ferment; then steel cages submerged in the Aegean seabed for ageing
ABV
13.5%
Price
EUR 80-150 at retail
Drinking window
3-12 from vintage
First vintage
2009

Frequently asked about Gaia Thalassitis Submerged

What does Gaia Thalassitis Submerged taste like?

Structurally medium-bodied, low tannins, high acidity with a long finish. Cult cuvée aged in steel cages on the Aegean seabed. Iodine-saturated saline character distinct from the cellar-aged Thalassitis.

When should I drink Gaia Thalassitis Submerged?

Drink 3-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Gaia Thalassitis Submerged?

Oysters on the half shell is the canonical pairing. Other strong matches include Sea urchin tasting plate and Sushi omakase. Iodine-saline pairing of sea and glass.

What grapes are in Gaia Thalassitis Submerged?

The blend is Assyrtiko. The wine is classified as PDO Santorini.

Tags

assyrtiko cult wine dry high acid iconic medium body medium term mood contemplative mood elegant occasion cellar occasion gift occasion special old world pairs with oysters pairs with shellfish pairs with sushi price fine still white

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