Kokotos Barrel Fermented Savatiano
Type: Dry White
Varietal Composition: 100% Savatiano
Region: Stamata, Attica, Greece
Vinification: Vineyards in the area of northern Attiki and harvested on September 20th. Grapes are picked by hand in small crates which are then placed in cold storage overnight at 6°C. Grapes are then de-stemmed and gently pressed in a pneumatic press, followed by static debourbage. Alcoholic fermentation in acacia (80%) and oak (20%) barrels at a controlled temperature of 16-18 °C for approximately 15 days. First inoculated with Torulaspora Delbrueckii yeast species and then with Saccharomyces Cerevisiae. 5 months sur lie in new acacia barrel. Βattonage 2 times per week for 2 months and then 1 time per week for the following 3. Ageing potential 2-3 years.
Suitable for Vegetarians and Vegans
Kokotos Estate, Stamata, Attica
In the late 1970s, the Kokotos family decided to abandon city life and settle near the village of Stamata, to be closer to nature. On the northern slopes of Mount Pendeli, where in ancient times Dionysus, the god of wine, was worshipped, Anne and George Kokotos created a vineyard, planting their first vines in 1980. In the estate’s organic vineyards, both international and indigenous varieties are cultivated with care. The aim is to produce fine wines in which each grape reaches the fullest expression of its varietal characteristics. The vineyards are planted on slopes at an altitude of 450 metres in sandy-clay soils over limestone and slate. It is of moderate fertility, but rich in trace elements which contribute to the production of aromatic, full-bodied wines with good structure and the ability to age well. The climate is Mediterranean, without excessive heat, thanks to the altitude and the cooling effect of the prevailing north and north-easterly winds. The good soil drainage, combined with abundant sunshine and a favourable microclimate, ensure early ripening and excellent maturity of quality grapes with a good balance of sugars, acidity, and aromatics.