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Savvatiano Barrel Fermented- Kokotos Estate

A different and very interesting expression of Savvatiano!

90 / 100
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Savvatiano Barrel Fermented- Kokotos Estate
90 / 100

Kokotos Estate
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Why do we love it?

Savvatiano Barrel Fermented Kokotos Estate is a different and very interesting expression of Savvatiano. The combination of oak and acacia creates a wine with a spicy and buttery character that will amaze you.

The winery of George and Anne Kokotou was founded in the mid '70s in Stamata, Attica. Organic cultivation of the local diamond grape variety, Savvatiano but also of well-known French grape varieties form the basis of their wines. After the classic and fresh version of Savvatiano, George Kokotos decided to try a different, oaked version. Thus, Savvatiano Barrel Fermented Kokotos Estate was born, which is fermented and aged for 5 months in oak (20%) and acacia (80%) barrels. This gives it its characteristic honey aroma and subtle barrel character, which emphasizes the juicy fruit.

Prepare a seafood carbonara with smoked eel and bottarga and put in your glass Savvatiano Barrel Fermented Kokotos Estate! Pure magic!

Tastes Like

It has pale lemon-green color and discreet nose, with aromas of bergamot, lemon, pear, almond, vanilla, acacia, apricot, and smoke.

In the mouth, it has medium body and balanced acidity. Ripe lime, peach, apricot, vanilla, butter, toffee, honeycomb, toast, smoke, and lemon make up a delicious whole.

Aroma
Body
Acidity
Aromas
Bergamot, lemon, pear, almond, vanilla, acacia, apricot, smoke, ripe lime, peach, vanilla, butter, toffee, honeycomb, toast.
Pairs with
pasta with white sauce, chicken, baked fish, smoked salmon, white fat cheeses
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13 %
Origin Attica
Variety Savvatiano
Bottle Size 750ml
Barrique 5 months
Serving temperature 8°C
Aging 5 years
Closure Cork
Organic No

PAIR IT

Pair it with pasta in white sauce, chicken on the spit, barbecued fish or marinated pork chops on the bbq.

Salmon burger

  • 1/2 kg fresh salmon fillet without skin and bones
  • 1/3 cup of bread crumbs
  • 1 tbsp of Dijon mustard
  • 2 tbsps grated Parmesan cheese
  • 2 cloves of garlic, finely chopped
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. of paprika
  • 2 tbsps. barbecue sauce
  • 4 whole wheat bread rolls for burger

Chop the salmon into small pieces, put it in a bowl and mix it with your hands until it becomes somewhat homogenized.

Add all other ingredients except buns and mix well with a spoon until they are well mixed. Make 4 equal sized burgers.

Heat a pan (or grill) in medium to high heat and cook the salmon burgers by turning them until golden - about 3-4 minutes per side.

Remove from the fire, place the burgers on the rolls and serve with extra BBQ sauce, lettuce and onion.

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Kokotos Estate

Savvatiano Barrel Fermented- Kokotos Estate

WHITE
SORRY GUYS, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aroma
Body
Acidity
Aromas
Bergamot, lemon, pear, almond, vanilla, acacia, apricot, smoke, ripe lime, peach, vanilla, butter, toffee, honeycomb, toast.
Pairs with
pasta with white sauce, chicken, baked fish, smoked salmon, white fat cheeses

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