Indigenous to Attica, Savatiano is also one of the most widely grown grape varieties in Greece. After being the predominant variety for many decades, technological advances in modern winemaking led to more aromatic grapes becoming popular, consigning Savatiano to the sidelines for a long period. Its relegation was further compounded by its use in the production of Retsina wines that were not always of satisfactory quality. In recent years, however, it has clearly demonstrated that it is not synonymous with oxidized wine and that it is quite capable of producing interesting aromas and flavors.

Savatiano wines are characterized by subtle aromas of fruits (pear, green apple, peach) and flowers (jasmine, honeysuckle). They often have herbaceous undertones or mineral notes. The wines are well structured, with depth and richness of flavor. But the main attraction is their pleasant palate neither light nor heavy, neither acidic nor tannic: smack in the middle of the taste spectrum.

PAIRINGS
The ultimate food wine, a safe choice for most dishes of Greek cuisine, particularly those featuring the traditional egg-lemon sauce (stuffed vine leaves), poultry, pork with leeks, roast kid, delicate fish (common sole and monkfish), risotto, seafood pasta, rich salads (Caesar), onion tarts. But also for sushi, sashimi and fish carpaccio! While a modern Retsina made with Savatiano grapes is the perfect match for even more “demanding” delicacies, such as botargo or dry-cured ham.