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Valpolicella completes its fermentation in cement and then in March
it makes a fine companion for meat and cheese
” - Philip Rich
Drink or hold
Gaia Santorini Thalassitis 2016 tat Valpolicella completes its fermentation inThalassitis is produced from Santorini's indigenous white grape variety, Assyrtiko. Thalassitis is a bone dry wine with strong character: full bodied, well structured with crisp acidity, distinctive minerality and delicate honeysuckle aromas. Enjoy it with seafood, fish, shellfish or even lamb stewed in lemon sauce. Try cellaring Thalassitis for 2 to 3 years and you will witness a development in the wine. Its mineral dimension will subside while the
