Winery AotonSavatiano
This wine generally goes well with
The Savatiano of the Winery Aoton is in the top 40 of wines of Attiki.
Wine flavors and olphactive analysis
On the nose the Savatiano of Winery Aoton in the region of Continental Greece often reveals types of flavors of earth, tree fruit or citrus fruit.
Details and technical informations about Winery Aoton's Savatiano.
Discover the grape variety: Savatiano
This is one of the most widely cultivated grape varieties in Greece, particularly in the regions of Attica, Euboea and Boeotia, and is virtually unknown in France. It is believed to be a cross between roditis and karystino, two varieties also of Greek origin.
Last vintages of this wine
The best vintages of Savatiano from Winery Aoton are 2017, 2015
Informations about the Winery Aoton
The Winery Aoton is one of of the world's greatest estates. It offers 6 wines for sale in the of Attiki to come and discover on site or to buy online.
The wine region of Attiki
The wine region of Attiki is located in the region of Continental Greece of Greece. Wineries and vineyards like the Domaine Costa Lazaridi or the Domaine Costa Lazaridi produce mainly wines white, red and pink. The most planted grape varieties in the region of Attiki are Savatiano, Agiorgitiko and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Attiki often reveals types of flavors of pineapple, straw or oaky and sometimes also flavors of smoke, earthy or ginger.
The wine region of Continental Greece
CentralGreece is a large geographical region in the heart of mainland Greece. Home to around 4. 5 million Greeks and the capital city, Athens, the region is also the birthplace of one of the country's most famous wines, Retsina. ALong with this idiosyncratic wine (which is mostly made from the local Savatiano grape), many Dry red and white wines are produced in Central Greece, from varieties as far-ranging as Assyrtico, Cabernet Sauvignon, Syrah and Athiri.
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The word of the wine: Ice wine
Sweet wine obtained by pressing frozen berries harvested in the middle of winter.