SAVATIANO G. Kokotos
Origin: Vineyards in the Stamata area, northern Attiki
Soil: Sand and clay
Grape Variety: Savatiano
Harvest: First 15 days of September
Vinification: Grapes are picked by hand in small crates which are then placed in cold storage for 20 hours. Grapes are then de-stemmed and gently pressed in a pneumatic press, followed by static debourbage. Alcoholic fermentation in stainless steel tanks at a controlled temperature of 14οC for approximately 12 days.
Ageing Potential: One year
Tasting Notes: A bright white- yellow colour. On the nose aromas of orange zest, grapefruit and citrus dominate. A well balanced wine with a refreshing acidity.
Food Pairing: Ideal with baked fish, chicken dishes, green salads with fruit and vegetable soufflé. Serve at 8-10οC
Alcohol: 12,6% vol
Total Acidity: 5,2 g/L, as tartaric acid
Volatile Acidity: 0,31 g/L
Residual Sugar: 1,1 g/L
Free/Total SO2: 28/95 ppm