Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdessert
Finishlong
Oakoak aged

Drinking window

Best 20 to 30+ years from release.
release20 yrs30 yrs32 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

Full-bodiedLow tanninHigh acidityDessertLong finish

What it pairs with

  • Aged Roquefort
    Caramel sweetness handles veined-blue salt.
  • Walnut and date cake
    Toasted-nut and dried-fruit profile shared with both.
  • Loukoumades Find loukoumades on TableJourney →
    Honey doughnut classic Greek pairing.

How to serve Gaia Vinsanto

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small dessert-wine glass (3-5oz pour): the bowl shape rewards the wine's structure.
  4. Pair with. Aged Roquefort, Walnut and date cake, Loukoumades. Match the wine's structure to the dish's fat and salt.

History

Gaia's PDO Vinsanto sits alongside the dry-wine programme. Long oak ageing yields the oxidative caramel-and-walnut profile distinctive to long-aged Santorini sweet wines.

  1. 2000: First Gaia Vinsanto vintage matured for long oak release

Facts

Producer
Gaia Wines Santorini · visiting guide
Grapes
Assyrtiko (80%), Aidani (20%)
Classification
PDO Vinsanto
Oak
Long oak ageing; releases typically 8 to 12 years from vintage
ABV
11.0%
Price
EUR 50-80 (500 ml) at retail
Drinking window
20+ from release
First vintage
2000

Frequently asked about Gaia Vinsanto

What does Gaia Vinsanto taste like?

Structurally full-bodied, low tannins, high acidity with a long finish. Long-aged Gaia Vinsanto: oxidative depth with caramel, walnut and dried-fig core lifted by Santorini's high natural acidity.

When should I drink Gaia Vinsanto?

Drink 20+ from release. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Gaia Vinsanto?

Aged Roquefort is the canonical pairing. Other strong matches include Walnut and date cake and Loukoumades. Caramel sweetness handles veined-blue salt.

What grapes are in Gaia Vinsanto?

The blend is Assyrtiko (80%), Aidani (20%). The wine is classified as PDO Vinsanto.

Tags

aidani assyrtiko cellar worthy dessert dessert passito full body high acid mood contemplative occasion cellar occasion gift occasion special old world pairs with aged cheese pairs with blue cheese pairs with chocolate pairs with fruit desserts price premium

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