Anavyssos Attica, where the climate is dry, with mild winter, few rains and hot summers. Selected vineyards aged 30-50 years, with very low yields per hectare not exceeding 600 kg / acre. Combined with the soil morphology and the advantages of the coastal region, they contribute to the quality and formality with which the Savatiano is expressed in this specific region.
Prefermentation cryo-extraction of the grapes in order to obtain the aromatic components found on the lees and a slight pressure of the grape juice in a pneumatic press. The grape must is inoculated with a selected strain of saccharomyces and the alcoholic fermentation is carried out at 15° - 17° C, in stainless steel tanks. The new wine remains in contact with the lees for a few weeks in order to enrich the body and its aromatic composition.
Light yellow-green color.Fine citrus aromas with soft notes of white fruit and herbs. Taste balanced, full and cool, with a pleasant aftertaste.
Pasta with white sauces, grilled fish, white meat dishes, grilled vegetables, salads, cheeses and cold meats. Served: Cool (10° - 12° C)