Savatiano is a delicious “chameleon wine,” the embodiment of a beautiful adaptation to the menu. Beautifully aromatic, with a slate-tinged minerality, this creamy white is fresh and precise, offering vibrant acidity and flavors of ripe citrus, orange, pear, peach, honey, wild herbs, and lemon cream. Difficult to stop sipping, echoing details of spice and minerals on a lingering finish.
Jancis Robinson 16.5/20
Decanter 91/100 (July 2020)
49 in stock
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Andromachi’s
Tasting Notes
A medium lemon color with golden highlights. Complex nose with aromas of lemon and lime, but also floral notes such as honeysuckle and lemon blossom dominate. Peach, pastry, melon, and grapefruit complete the aromatic profile. On the palate, it has a medium to full body, moderate acidity, and a buttery feel. Ripe citrus fruits such as lime, orange, and kumquat, along with notes of bread, wet stone, peach, and honey fill the mouth with every sip.
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Vinification
The grapes are harvested by hand at night during the third week of September. After the night harvest and before sunrise, the grapes are transported to our cellar in small crates, preserving their freshness and the low temperature of the night. This is followed by their separation from the stems, as they are concentrated in stainless steel tanks for skin contact. They remain there, with the aid of refrigeration, for about 10 days, in order to start alcoholic fermentation by the indigenous wild yeasts found on the fruit and in the vineyard. During this period, every 24 hours, 10% of the fermented grape must is collected from the bottom of the tank as it is transferred to the fermentation tank to separate it from the grapes, while 10% of the freshly harvested grapes are added to the top of the tank. After fermentation is complete, the fresh wine remains for 10 months with the fine lees, using the “batonnage” method.
Food pairing
Chicken stew with okra, linguine with red mullet, bouillabaisse, sauerkraut
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