FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 40k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
Savvatiano 2019 - Aoton Winery
Aoton Winery

SAVVATIANO 2019 - AOTON WINERY

  Greece / Attica
€10.70
€9.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

Not just Savatiano. A white surprise wine with magnificent structure!

SEND PAGE TO FRIEND

Why do we love it?

If all Greek wines from Savvatiano were like the Savatiano 2019 by Aoton Winery then we are sure that it could easily dethrone giants like Assyrtiko and Malagouzia. Why? Because this Savvatiano has impressive concentration, sharp acidity, and intensity of aromas that leave you no choice: you just love it from the first sip!

Sotiris Gkinis is a young winemaker with a remarkable passion for the indigenous varieties of Attica, Savvatiano, and Roditis. His philosophy is that good wine takes time to fully express itself and there is no need to rush to get it out in the market when it's super young and fresh. So, Savvatiano 2019 has just been released, as he now believes that it has reached its peak. After the night, manual harvest follows fermentation and maturation with its fine wine lees for at least 10 months. It is worth telling you that you have definitely not tried something like this before. This Savvatiano has incredible structure, unique concentration, and an impressive oily texture that can accompany intriguing and complex dishes.

Waste no more time and taste it now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has a 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, melon, grapefruit, and butter hints complement the aromatic whole. In the mouth, it has medium to full body, moderate (+) acidity, and oily feeling. Ripe citrus fruits such as lemon, orange, and kumquat, notes of bread, wet stone, peach, and honey fill up the mouth in every sip.
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 14,5%
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

SAVVATIANO 2019 - 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.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}