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25 Coins
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The creation of KTHMA GAIA begins with the way it is cultivated in the privately owned vineyard at the semi-mountainous Koutsi of Nemea. Aiming for a rare wine of deep aging, the vineyard is guided so as to "concentrate" all its substances into a very small number of grapes.
Vinification is done in such a way that the grapes, already dense in substances, can be expressed in the wine in the most absolute and complete way. The very long post-fermentation extraction is the key point of the first phase of vinification.
Subsequently, the new wine matures for at least 12 months in new French oak barrels of 225lt. The forest of origin of the wood, the degree of its toasting, the way it is cut, and other small details have been examined and selected to ultimately have a wine with particularly complex personality.
Then KTHMA GAIA is bottled without any processing, trying in this way to preserve, to the greatest possible extent, the organoleptic characteristics of the wine.
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