Savatiano

Introduction

Savatiano is the 'historic resident' of Attica and the most widely planted white variety in Greece. Although for decades its reputation was exclusively linked to Retsina, today it symbolizes the renaissance of the Attic vineyard, producing wines with remarkable structure and rare aging potential. It is one of the most resilient varieties in the world, capable of surviving in extreme drought conditions. It has been continuously cultivated for thousands of years in Attica (Mesogeia), Boeotia, and Euboea. Today, vinifications from old, ungrafted vines demonstrate that Savatiano is a world-class variety.

Tasting Notes

Color: Straw yellow with golden highlights that deepen with aging. Aromas: In its youth, it reveals white-fleshed peach, melon, and lemon. When aged, it shows notes of honey, roasted nuts, and wax. Palate: Round, oily, and balanced, with a subtle herbaceousness reminiscent of straw.

Gastronomy

Greek Cuisine: Ideal for vegetable dishes, stuffed vegetables, and pies. Fish & Seafood: Grilled fish, fried red mullet, and shrimp saganaki. Asian Cuisine: Pairs exceptionally well with dishes featuring curry or lemongrass due to its full body.

Terroir

Terroir: Thrives in clay-loam, limestone, and poor soils, often containing schist. In Mesogeia, ungrafted vines over 50 years old have roots that reach great depths to find moisture, adding concentration to the wine. Climate: The climate of Attica is warm and arid. However, proximity to the sea (southern Euboean and Saronic Gulfs) and the summer meltemi winds cool the vineyards, preventing grape 'burn' and preserving fruit aromas. Result: Wines with moderate acidity, full body, and a characteristic sense of minerality and oiliness.