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The Savatiano grape is well-adapted to the Attican climate, and is widely cultivated here. The grapes for this wine are sourced from 7 blocks of 50 year old, low-yielding, unirrigated Savatiano vines in Markopoulo. They grow in limestone soil, on gentle north-facing slopes, at just 100m altiude. The grapes are hand-harvested in mid-September, then undergo fermentation in temperature-controlled stainless steel tanks at 17˚C for around 20 days.
Fresh floral aromas leading onto a broad peachy palate with lemon and herbal characters. The wine is textural with a crisp, citrus-tinged, and balanced finish.
Drink with fish and seafood, and grilled souvlaki skewers (meat or vegetable).