"Thalassitis, an unoaked Assyrtiko made from 70–80 year old vines, is the winery's dry white standard-bearer. It's all about intensity, vivid freshness, lime, grapefruit, salty minerality and a smidgen of peach, complemented by crème fraiche textural richness (from bâtonnage – stirring of the lees in tank). Think of it as Chablis and then some.
“Thalassitis is produced from Santorini’s indigenous white grape variety, Assyrtiko. All the Assyrtiko grapes selected for Thalassitis originate exclusively from vineyards in the Episkopi, Akrotiri and Pyrgos regions. The vines in these regions are almost 80 years old. The particularly low yield that never exceeds 25 hl/ha combined with the local terrain and variety, result in an exuberant wine with a strong personality.
“Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce, generally with flavors of moderate intensity, where salt, brine or oil predominate. Don’t forget to pour Thalassitis into a wide decanter half an hour before serving. You will definitely be pleased by the result! You may wish to age Thalassitis for a further 2-3 years, which will result in its mineral dimension diminishing, while its fruity and honey aromas will expand.” - Gaia
