Aoton make some of Attica's best wines from just under two hectares of organically farmed vineyards planted in the mid 1990s. Savatiano is the traditional grape of this region and the classic base for Retsina, but here it is used to make a regular dry white. The grapes are harvested in the cool of the night. Fermentation is in stainless steel by wild yeasts and the wine sees 10 days of skin contact and then 8 months of battonage which gives great mouthfeel. It's hard to believe all the richness and flavour in this wine comes from the grapes and no oak, but it does. It is a remarkable golden colour, intense and flavourful but with lovely balancing freshness. A totally unique wine - you heard it here from us first!
Creamy and nutty on the nose, definite lees effect. And an attractive cedary herbal aroma. Really scented. Impressive concentration, with cedary citrus flavour and excellent freshness. Long and intense with a creamy finish. Well structured for an unoaked wine. According to the winemaker, this is a wine for ageing and I think he may be right ... Could be good value.
