Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 2 to 12 years from vintage.
vintage2 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 in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

What it pairs with

  • Grilled sea bass
    Stone-fruit and saline lift refresh the oily white fish.
  • Grilled octopus
    Salt-and-citrus tension cuts through charred tentacle.
  • Goat cheese with thyme honey
    High acid lifts the tangy fresh cheese; floral lift bridges the honey.

How to serve Gaia Thalassitis Assyrtiko

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. Grilled sea bass, Grilled octopus, Goat cheese with thyme honey. Match the wine's structure to the dish's fat and salt.

History

Thalassitis (from thalassa, the sea) was the cuvée that re-introduced Santorini Assyrtiko to international export markets in the late 1990s, becoming a year-in-year-out reference.

  1. 1994: Gaia Wines founded by Yiannis Paraskevopoulos and Leon Karatsalos
  2. 1997: First Thalassitis vintage helps re-launch Santorini Assyrtiko internationally

Facts

Producer
Gaia Wines Santorini · visiting guide
Grapes
Assyrtiko
Classification
PDO Santorini
Oak
Stainless steel; no oak
ABV
13.5%
Price
EUR 25-40 at retail
Drinking window
2-12 from vintage
First vintage
1997

Frequently asked about Gaia Thalassitis Assyrtiko

What does Gaia Thalassitis Assyrtiko taste like?

Structurally medium-bodied, low tannins, high acidity with a long finish. The flagship Gaia PDO Santorini Assyrtiko. High-acid lemon line, saline minerality and stony finish from Exo Gonia parcels.

When should I drink Gaia Thalassitis Assyrtiko?

Drink 2-12 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 Assyrtiko?

Grilled sea bass is the canonical pairing. Other strong matches include Grilled octopus and Goat cheese with thyme honey. Stone-fruit and saline lift refresh the oily white fish.

What grapes are in Gaia Thalassitis Assyrtiko?

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

Tags

assyrtiko dry high acid iconic medium body medium term mood elegant mood refreshing occasion dinner party occasion special occasion summer old world pairs with shellfish pairs with soft cheese pairs with white fish price trade up still white

Taste it where it is made: tours and tastings in Santorini

See all 2264 bookable experiences in Santorini

← Back to wines in Santorini