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Savatiano 2017 - Aoton Winery
Aoton Winery

SAVATIANO 2017 - AOTON WINERY

  Greece / Attica
€10.90
9.30
€9.30

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Not just Savvatiano. A white with magnificent structure!

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Why do we love it?

Savatiano 2017 from Aoton Winery, is the flagship wine of a winery that everyone will be talking about tomorrow. We've found it first, as always, and we bring it to your glass, so you can always be ahead!

Yes, Savatiano for the win!

Sotiris Ginis is a young winemaker with a lively passion for the native varieties of Attica, Savvatiano and Roditis. He strongly believes that good wines takes time to express themselves fully, so Savatiano 2017 is released recently, as he believes that now is in perfect shape. After the night, manual harvest, fermentation and maturation on its fine lees for at least 8 months follows. Then, it is bottled and waits patiently in the cellar for as long as necessary. It's worth telling you that you haven't tasted anything like this before. This Savatiano has incredible structure, unique concentration and an impressive oily mouth feeling that can accompany intriguing and complex dishes. 

Waste no more time and taste it now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium lemon color with golden hues.

Complex nose with aromas of citron and lime but also floral notes such as honeysuckle and lemon blossoms to dominate. Peach, dough and butter hints complement the aromatic whole.

It has medium to full body, balanced acidity and high concentration. Ripe citrus fruits like lemon, orange and kumquat, notes of bread, peach and honey will fill up your mouth in every sip. Lemony aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 14,6%
Origin Attica
Variety Savvatiano
Aromas citron, lime, honeysuckle, lemon blossoms, peach, dough, butter, ripe lemon, orange, kumquat, notes of bread, peach, honey.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5 years
Closure Cork
Organic No

SAVATIANO 2017 - AOTON WINERY

PAIR IT

with pork with orange, grilled sea bream, oysters with miso sauce.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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