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GAI’A WINES THALASSITIS
GAI’A VINEYARD – P.G.I PELOPONNESE

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Enjoy it at 10°C 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!

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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.