Gaia Thalassitis Submerged

In the glass

What it pairs with

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

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

Facts

Producer

Gaia Wines Santorini

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

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