We were very pleased to see one of our favourite wines recently featured in David Williams’ article in The Observer Food Monthly. The wine in question is Gaia Wild Ferment Assyrtiko, Santorini 2015, a stunning dry white wine. Williams described its minerality as of “top white burgundy quality”. It’s vinified with only the wild yeasts of grapes to capture the authenticity of Assyrtiko to Santorini. It has subtle but intriguing aromas and a lively freshness with intensity that grows and grows.
All day tomorrow you can dine in with us and enjoy any of our wines, including Gaia Wild Ferment Assyrtiko, at takeaway prices. Cheers!