2012 is also an interesting year at Gai'a because they did for the first time a different bottling of Thalassitis that had an especially high amount of sulphur added. It will be released after 5 years of age at the winery. Aging Assyrtiko is something that especially interests Yiannis. The Greeks, says Yiannis "like aggressive wines, we like them young" and for this reason there is "not really a culture of aged white wine in Greece." Yiannis, who often recommends that buyers age his whites in their cellar for a few years, or decant them before serving, has been experimenting with extended aging of a different type. With the 2009, 2010, 2011, and 2012 vintages he placed 500 bottles of white wine under the sea water for an expected 5 year maturation. He feels that aging bottles under water, where there is a consistent temperature and no oxygen, may yield good results.
Where might those aromas originate? Yiannis took us to a nearby vineyard to find out.