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Savatiano 2021


Savatiano is a delicious “cameleon wine”, the embodiment of fine adaptation to the menu. Beautifully aromatic, with slate-tinged minerality, this creamy white is fresh and focused, offering vibrant acidity and flavours of ripe citrus, orange, pear, peach, honey, wild herbs and lemon curd. Hard to stop sipping, echoing spice and mineral details on a lasting finish.

Jancis Robinson 16.5/20
Decanter 91/100 (July 2020)

Andromachi’s Tasting Notes

A medium lemon colour with golden hues. Complex nose with aromas of lemon and lime, but also floral notes such as honeysuckle and lemon blossom dominate. Peach, dough, melon and grapefruit complement the aromatic whole. On the palate, it has medium to full body, moderate acidity, and a buttery feel. Ripe citrus fruits such as lime, orange and kumquat, notes of bread, wet stone, peach and honey fill the mouth in every sip.

Wine Details

Style: Dry, Low intervention, Organic, Wild Fermentation, Natural

Grapes: Savatiano

Soil: Mostly clayey sand (SC), slightly alkaline

Appelation: PGI Attiki

Drinking Window: 2022-2027

Alcohol: 13%

Unit volume: 75cl

Bottle closure: cork

Box of: 12

Technical sheet: download

Viticulture: Organic

Vinification: Night harvest by hand picking of the grapes, during the 3rd week of September. The grapes, after the end of the night harvest and before sunrise, are carried to our winery in small lattices, maintaining their freshness and the low temperature of the night. This is followed by their separation from the stems, as they are concentrated in the stainless steel tanks for skin contact. They stay there, with the help of refrigeration, for approximately 10 days, in order to start the alcoholic fermentation, by the indigenous - wild yeasts that are 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, in order to separate from the grapes, while 10% of the fresh harvested grapes fill again the tank from the top. After the end of the fermentation, the fresh wine remains for 10 months with the fine lees, applying the "batonnage" method.

Service temperature: 8-12°C

Pairings: Linguini with red mullet, bouillabaisse, choucroute

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