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GAIA is the ideal solution for winemakers focused on crafting expressive, aromatic wines with natural clarity and a refined finish
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Whether creating a fresh rosé or a nuanced Viognier, GAIA delivers purity, elegance, and balance in every glass
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Harness the essence of nature with elegant aromatics and balanced structure
GAIA is a premium wine yeast strain developed to enhance aromatic expression, mouthfeel, and fermentation consistency across a wide range of wine styles. Inspired by the harmony of nature, GAIA brings forth vibrant notes of stone fruit, citrus zest, and floral undertones, all while delivering a smooth, well-rounded body. With its clean fermentation profile and reliable kinetics, GAIA is ideal for winemakers seeking purity, elegance, and expressive fruit character.
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Enhanced Aromatic Complexity – Promotes bright expressions of peach, apricot, and citrus, layered with subtle floral notes.
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Silky Mouthfeel – Stimulates polysaccharide and glycerol production for a full, rounded palate.
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Clean Fermentation – Low volatile acidity and minimal SO₂ production help preserve fruit clarity and freshness.
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Alcohol Tolerance – Effective up to 15% ABV, suitable for a wide range of musts.
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Temperature Range – Performs best between 57°F (14°C) and 68°F (20°C), supporting gentle, expressive fermentations.
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Medium Flocculation – Settles well post-fermentation, reducing sediment and aiding clarity.
Applications:
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White Wines – Enhances fruit and floral intensity in Chardonnay, Riesling, and Pinot Grigio.
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Rosé Wines – Elevates notes of strawberry, peach, and citrus for a fresh, vibrant profile.
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Aromatic Whites – Ideal for Viognier, Gewürztraminer, and Chenin Blanc where floral complexity is desired.
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Light Red Wines – Suitable for Pinot Noir and Gamay, emphasizing red fruit brightness and smooth tannins.
Flavor Profile:
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Stone Fruits – Peach, apricot, and nectarine provide a ripe and vibrant core.
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Citrus & Floral Notes – Lemon zest, orange blossom, and honeysuckle add aromatic lift.
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Balanced Acidity – Maintains crispness and structure with a clean finish.
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Silky Texture – Promotes a rounded mouthfeel that enhances drinkability and elegance.
Usage:
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Rehydration – Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
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Pitch Rate – Use 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must composition.
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Nutrient Addition – Recommended in low-nitrogen musts to ensure healthy fermentation and full attenuation.
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Fermentation Temperature – Maintain between 57°F and 68°F to preserve fruit and floral aromatics.
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Cold Fermentation – Ideal for cool fermentation regimes where fresh aromatics and refined texture are prioritized.
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