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Best Online Wine shop 2023
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Savvatiano 2022 - Fragou Winery
Anastasia Fragou


  Greece / Attica
ADD TO CART At your doorstep in 1 - 3 days

A delicious and expressive Greek wine!


Why do we love it?

Savvatiano Anastasia Frangou has amazing aromas of white flowers, dense, juicy fruit such as peach and lime, and balanced acidity. It is really a delicious and expressive wine that can accompany both Greek and Asian dishes.

You have to stop thinking that Savvatiano is inferior and makes mediocre wine. In the last decade, its course has been triumphant. It is the diamond of the Attic vineyard and with the right management, it gives nice wines that accompany several dishes, and usually, everyone likes it because it is delicious and balanced. Anastasia Frangou tries every year to limit the acreage yield and get the best quality grapes, from the vineyard of 21 acres in Pikermi. This sets the basis for an expressive, single-vineyard Savvatiano that always wins many distinctions in Greece and abroad.

If you have been hesitant so far, now is the time to try the sublime Savvatiano Anastasia Frangou and we are more than sure you will like it.









Tastes Like
Savvatiano Anastasia Frangou has pale lemon color with greenish hues and an intoxicating nose full of aromas of melon, banana, pear, peach, and lime. Hints of lemon and jasmine blossoms complement the impressive bouquet.

In the mouth, it is very pleasant, with a medium body and perfectly balanced acidity. Peach, banana, melon, and lime dominate while floral hints complete the set.
Technical stuff
Color White
Type Dry
Year 2022
Alcohol 14,5%
Origin Attica
Variety Savvatiano
Aromas Melon, banana, pear, peach, lime, lemon, jasmine.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5 years
Closure Cork
Organic No



Pair it with chicken chops on the bbq, sushi, pies, grilled baby squids.


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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