Gaia Anatolikos
2006 | Nemea, Peloponnese

Gaia Anatolikos

With Anatolikos you can be sure that you will finish in style. The secret of the particularly sweet dessert wine is hidden in the process. Gaia leaves perfectly ripened grapes dry for three to four weeks under the radiant Greek October sun. After this they are intensively pressed and evaporated, it has a strong concentration of most full-bodied aromas. As a result, after fermentation, the red wine gets the opportunity to mature for years in French oak barrels. This is how a complex dessert wine full of flavor melts slowly but surely. The longer you keep it, the more complex the taste.

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    firm dessert wine
    Nemea, Peloponnese
    Alcohol content

About the winemakers

The two wanderlust and studious Yiannis Paraskevopoulos and Leon Karatsalos established winehouse Gaia in the year 1994. Their goal was to serve every wine enthusiast worldwide with the best wines of Greek soil. To make this work they developed winehouse’s in the most important vineyard regions in Greece: Santorini and Nemea. On the island Santorini lies a winehouse near the beach in a beautiful industrial building from the 18 century where cherry tomatoes were being turned to tomato puree. Now the building is being used in a mix of old characteristics and high-tech modern appliances to make delicious wine. The winehouse in Nemea lies in the heart of the vineyard in Koutsi at approximately 550 metres above sea level. On the top of a mountain. With the beautiful view on the great plains of Nemea and the valley of the Asopos river.

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