The Savatiano grape has been grown in Attica for over 2,500 years, surviving in part due to its natural tolerance to draught and disease. The Markou family has been making wines in Attica for four generations and now grow grapes in Nemea on the Peloponnese as well. They are dedicated to organic and sustainable practices. The vineyards are Goblet trained, a common method of training for older viticultural sites in dry, warm areas.
Markou’s Savatiano vines are over 60 years old and dry-farmed, delivering highly concentrated, ripe clusters at harvest. The grapes are destemmed and crushed at low pressure to ensure no bitter compounds are extracted from the seeds, and only the ﬁrst press juice is used. The must is then fermented in three separate tanks, each inoculated with a different yeast to add further complexity. The wine underwent a four-week cool fermentation at about 60 °F in stainless steel to preserve its rich aromatics.
Inviting aromas of white ﬂowers, tropical fruit. The palate is fresh and tantalizing, with ﬂavors of green apple, pear, lime and melon, with a touch of dried thyme and a pleasant mineral note. Its mouthwatering acidity and a clean ﬁnish make it an excellent companion to a wide range of seafood.