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Gaia: Assyrtiko raw material selection and natural fermentation
This is a Greek producer with winemaking bases in both Santorini and Nemea. They make Assyrtiko Tarasitis and Wild Ferment in Santorini, and red Agiorgitiko in Nemea.
Confirm the origin of the grapes for both wines, trace the wild ferment's skin contact, fermentation vessels, and post-fermentation selection. Read beyond the term 'spontaneous fermentation' to understand the next steps involved.
Questions for this course
Is Wild Ferment just Tarasitis with only the yeast changed?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
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To explanation task notes ↓GAIA Wines / Learning from Producers
Greece / Santorini / Nemea
Other names & notations: Gaia / ガイア・ワインズ
Update date: 2026-09-24
On the same island, the range of raw materials can be different
Thalassitis selects Assyrtiko from the vineyards of Episkopi, Akrotiri, and Pyrgos. Wild fermentation is only used for Pyrgos. Even if labeled PDO Santorini with the same variety, the raw material selection differs, so differences between the bottles cannot be attributed to yeast alone.
The 12 hours before fermentation
For wild ferment, the skins and juice are left in contact for 12 hours at about 10°C. After that, the juice is transferred to vessels, and fermentation begins as the temperature naturally rises. The 12-hour period refers to this low-temperature skin contact and does not include alcoholic fermentation or the time spent aging before shipping.
Not just one fermentation vessel
Fermentation uses 1,000 L stainless steel tanks as well as 225 L new French oak, American oak, and acacia barrels. Using wild yeast and choosing the vessel can both be achieved. Be careful not to interpret 'natural fermentation' as merely leaving the process without intervention.
Choices also made after fermentation.
The producer explains that after fermentation, each tank or barrel is evaluated and those used in the final wine are selected. They select vineyards, allocate vessels, then choose the base wines last. Tarasitis’ general introduction lacks the same level of process detail, so do not fill in unmentioned items as if they share the same conditions.
What to align and what to compare.
Raw material
- Conditions to standardize
- Assyrtiko / PDO Santorini
- Conditions for comparison.
- Multiple districts and only Pyrgos
- Additional points to confirm
- Do not limit the comparison to just yeast
Fermentation
- Conditions to standardize
- Base wine of wild ferment
- Conditions for comparison.
- Tank and various types of barrels
- Additional points to confirm
- Separate considerations for natural fermentation and container selection
Selection
- Conditions to standardize
- Evaluation after fermentation.
- Conditions for comparison.
- Tanks/barrels to be adopted
- Additional points to confirm
- Do not require use of all base wine
Order of reading and key points to consider in each article
0 / 3 articles completed
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- 1↗
Greece
Santorini: Training system for wind and origin
Read about the island’s vineyards and responses to wind.
- 2↗
Greece
Key varieties: from four entry points to regional varieties
Check the regions where Assyrtiko and Agiorgitiko are grown.
- 3↗
Greece
Nemea: Altitude differences and Agiorgitiko
Analyze Gaia's other base from a geographical perspective.
READ · HYPOTHESIZE · RECONSIDER
Gaia source reading: Assyrtiko raw material selection and natural fermentation
Verify the subjects of the ingredients, processes, and sources, and confirm the conditions for comparison.
The numbers are based on technical data for the indicated year, or the product description at the time of confirmation. Where no year is specified, the description does not guarantee the specifications for all years or all shipments.
| Comparison items | Thalassitis | Wild ferment |
|---|---|---|
| Origin/Variety | PDO Santorini / Assyrtiko | PDO Santorini / Assyrtiko |
| Ingredient region | Episkopi, Akrotiri, Pyrgos | Pyrgos only |
| Skin contact | No aging duration specified in the referenced general introduction | 12 hours at about 10°C |
| Fermentation and selection | No detailed description in the referenced general introduction | Fermentation with wild yeast, selection after fermentation by tank or barrel |
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Read the explanation for each question
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What can be said about the grapes used for both wines?
Thalassitis relies on three areas, while wild fermentation uses only Pyrgos. Because the base grape sources differ, the variations in the final wine cannot be ascribed to yeast alone.
What does the number 12 hours indicate?
12 hours refers to the period for skin contact before fermentation. Clarify as a process distinct from the stage of raising temperature to start spontaneous fermentation and subsequent selection.
How is naturally fermented base wine used?
The producer explains that after fermentation in each tank/barrel, they evaluate the state and select base wines to use. Using wild yeast does not eliminate the producer’s role in selection.
Basis and sources for the exercise
Practice exercises in comparison
Compare the raw materials and processes in the official documents and explain the insights you can derive from the comparison.
Read examples of organizing comparisons
| Conditions for Comparison | Thalassitis | Wild ferment |
|---|---|---|
| Origin/Variety | PDO Santorini / Assyrtiko | PDO Santorini / Assyrtiko |
| Ingredient region | Episkopi, Akrotiri, Pyrgos | Pyrgos only |
| Skin contact | No aging duration specified in the referenced general introduction | 12 hours at about 10°C |
| Fermentation and selection | No detailed description in the referenced general introduction | Fermentation with wild yeast, selection after fermentation by tank or barrel |
Sources of materials used for comparison are listed in the text and exercises.
Explain in your own words
Describe Wild Ferment in order: vineyard, skin contact, vessel, selection. Also specify any conditions that differ from Tarasitis.
Check after writing
- Did you distinguish between ingredient districts?
- Check that 12 hours is not being counted as the fermentation period.
- Did you mention that there is also selection after natural fermentation?
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