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Barrel fermented Savatiano 2014 - Markou Vineyards
Markou Vineyards

BARREL FERMENTED SAVATIANO 2014 - MARKOU VINEYARDS

  Greece / Attica
SORRY GUYS, WE RAN OUT OF THIS ONE

One of our favorite winter whites!

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Why do we love it?

One of the most historic but neglected Greek varieties, Savvatiano, has returned for good in the wine world by demonstrating its enormous range of possibilities. Young winemakers have embraced it, believing and betting on it. By applying innovative techniques they have made it one of the Greek stars.

The new generation of one of the historical wineries of Attica, Markou Vineyards, grappled with Savvatiano wanting to emphasize the complexity and excellent relationship with time. Barrel Fermented Savvatiano 2014 Markou Vineyards, remained in French oak barrels during the fermentation. It acquired even greater complexity and character and it is one of our best suggestions for evenings in good company, even in front of the fireplace. It will evolve beautifully for at least the next 2-3 years.

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Golden-yellow color with greenish highlights in the glass.

In the nose, ripe peach, appricot and pear stand out. Toffee and oak complete the complex aromatic bouquet.

In the mouth, it is rich, full bodied with perfectly balanced acidity. The toffee is dominant accompanied by peach which end up together in a long-lasting aftertaste.

Technical stuff
Color white
Type dry
Year 2014
Alcohol 13 %
Origin Attica
Variety Savvatiano
Aromas ripe peach, appricot, pear, milk candy, butter, oak
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

BARREL FERMENTED SAVATIANO 2014 - MARKOU VINEYARDS

PAIR IT

Combine it with pasta in white sauce, chicken in the oven with potatoes, barbecued fish, smoked salmon or white fatty cheese.

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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