Vineyard:  PGI Attica, Peania, Attica, Central Greece. In the area of Mesogeia in Attica, the variety Savvatiano has a history of almost 4,000 years. The family organic vineyards of 60 hectares produce grapes with low yield per hectare.

Vinification: The grapes, after the end of the night harvest and before sunrise, are transported to the winery, maintaining their freshness and the low temperature of the night. The grapes are then separated from the grape marc as they are collected in the vinificator. They remain there for 10 days, with the aid of refrigeration, for the purpose of cold maceration and the start of alcoholic fermentation. During this period, every 24 hours, 10 % of the fermented must is collected to separate it from the grape marc as it is transferred to the fermentation tank. At the end of fermentation, the fresh wine is kept for 10 months in fine lees, using the 'batonnage' method.

Tasting Notes: Complex on the nose with aromas of white flowers and citrus and a slight herbaceousness that makes it extremely interesting. The bouquet is complemented by very pleasant aromas of nuts, honey and dried stone fruits. On the palate, a slightly oily body due to the contact with the lees with an acidity that brings balance to a delightful crescendo of flavours starring kumquats, honey, toasted bread and nuts.

Paired With: Chicken in the oven, Pork with citrus sauce, pasta au gratin

Served at: 9-10ºC.

Ageing: 5 years