Savvatiano, as we all know, is one of the most underrated Greek grape varieties. When, however, we take into consideration the old, bush-trained vines of the dry-farmed Attica vineyard and the dedication of a winemaker like Stavros Kouloheris, who works only by hand, from vineyard to bottling, then everything can change. Stavros and his daughter Elmina set out to turn the ugly duckling into a swan and present Savvatiano Ktima Evinos: a premium expression of the variety, with all the potential to have an impressive evolution over time.

We focus on that last phrase to talk to you about this wine, firstly because we have tasted older vintages and know exactly what we’re talking about. Secondly, because Ktima Evinos is an old friend of ours — and of yours — as it was one of the first small wineries we chose to work with when we were just starting out. A lot has changed since then, at least in terms of the labelling, as Elmina, a marketing expert and MW student, personally took charge of that aspect. As for the substance, things are even better: the family winery continues to bottle a limited number of wines, but now places exclusive emphasis on Greek varieties such as Savvatiano and Assyrtiko.

Fast forward, we arrive at Savvatiano Ktima Evinos. Here we have 69 years old vines approximately, from estate-owned vineyards in the areas of Tria Pefka, Lakiza, Metochi Kerateas, Velanideza, and Boskiza. The age of the vines, combined with poor, rocky soils, results in extremely low yields and impressive fruit concentration. Fermentation takes place at controlled temperatures in stainless steel tanks, preserving the purity of aromas and the varietal character. The wine then matures in tank, in contact with its fine lees for several months before bottling. After bottling, it “rests” in the winery cellar until it is absolutely ready to reach your glass.

The number of bottles is very limited, so don’t miss the chance to taste this rare Savvatiano.