Buy any 12 bottles and save 10% (excludes sale). Free UK delivery on orders over £250. Tel : 02922 337454

Akriotou

2020 ‘Orivatis’ Old Vine Savatiano, Akriotou

Sterea Ellada, GreeceVintage: 2020

Made from the native Savatiano grape, this offers a complex and aromatic bouquet of ripe peach, quince, creamy vanilla and an intriguing hint of Turkish delight. Dry with perfectly balanced freshness, intense notes of grapefruit, pepper, ginger and wild mint lead to a long and spicy finish.

The grapes are sourced from a single vineyard called ‘Plataies’, located in Plataea, a small village at the foot of the Kitheronas Mountain, in Central Greece. The vineyard is situated at an altitude of 250 to 320 metres elevation and during the autumn and winter months, cool air masses blow down from the mountains, carrying dew which refreshes the vineyard with crucial humidity. Cold winters, hot summers and long, dry autumns combine with long periods of sunshine to enable the grapes to reach excellent maturity and complexity. The Savatiano variety is suited to the hot, dry climate as it has excellent drought-resistant properties. The grapes for this wine come from old vines of 40 to 60 years, which are pruned according to the traditional Gobelet style and produce low yields of concentrated fruit.

Whats in the bottle

Savatiano 100%

Single Bottle

£1350

12 Mixed Bottles *

£12.15

Save £1.35

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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GTIN N/A Categories: , , Product ID: 6272

Description

In 2015, Vassiliki Akriotou created her first range of wines from a micro-winery in the heart of Greece. The vineyards are situated among the snow-capped mountains at altitudes of 280 to 380 metres above sea level. The wine is packaged under the brand name of Ορειβάτης, which translates as the ‘Mountaineer’. This sublime Savatiano, made from 45-year-old vines, is a true expression of this fresh mountainous terroir.

The fruit underwent strict selection in the vineyard and again in the cellar. The grapes were destemmed, crushed and the free-run must was cold macerated with skin contact for six hours. Fermentation took place with selected yeasts at controlled temperatures of 14°C in stainless steel tanks to preserve the purity of fruit. The wine was rested on its fine lees, with bâtonnage adding texture and complexity for three months.

Additional information

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750ml

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