This 'Orivatis' Old Vine Savatiano showcases the complexity and aroma of the native Savatiano grape. Ripe peach, quince, vanilla, and Turkish delight notes make for a dry and perfectly balanced wine. Its spicy finish pairs flawlessly with green salads, vegetables, pasta, low fat fishes, and Greek sea food "Meze".

Critic Review

JancisRobinson.com: 16.5Pts
Drinking Window: 2023 - 2028

"Peppery, stony/mineral citrus and a touch of herbs. Excellent freshness and stony intensity. So precise and pure, with the texture of the lees adding depth to the arrow-like freshness. Persistent finish, even though it is actually quite light on its feet. Mouth-watering and textured at the same time."
Julia Harding MW

Decanter World Wine Awards: 87Pts Bronze Medal

"Very subtle hints of green herbs and pine needles. Creamy mid-palate, with stone fruits and a hint of citrus."
Decanter Panel for DWWA 2022

About the Producer

Vasiliki Akriotou is an oenologist with over 20 years’ experience in the wine industry. In 2015, she created her first range of wines from a micro-winery in the heart of Greece, which reflected her philosophy of winemaking. The vineyards are situated among the snow-capped mountains at altitudes of 280 to 380 metres above sea level. The range includes is Ορειβάτης, which translates as the ‘Mountaineer’ made from Savatiano, which recognises the steep, challenging terrain. This sublime, premium range of wines made from old vines of native grapes, is a true expression of this fresh mountainous terroir.

Vineyard and Winery

The grapes are sourced from a single vineyard called ‘Plataies’, located in Plataea, a small village at the foot of the Kitheronas Mountain, in Central Greece. The vineyard is situated at an altitude of 250 to 320 metres elevation and during the autumn and winter months cool air masses blow down from the mountains, carrying dew which refreshes the vineyard with crucial humidity. Cold winters, hot summers and long, dry autumns combine with long periods of sunshine to enable the grapes to reach excellent maturity and complexity. The Savatiano variety is suited to the hot, dry climate as it has excellent drought resistant properties. The grapes for this wine come from old vines of 40 to 60 years, which are pruned according to the traditional Gobelet style and produce low yields of concentrated fruit.

The fruit underwent strict selection in the vineyard and again in the cellar. The grapes were destemmed, crushed and the free-run must was cold macerated with skin contact for six hours. Fermentation took place with selected yeasts at controlled temperatures of 14°C in stainless steel tanks to preserve the purity of fruit. The wine was rested on its fine lees, with bâtonnage adding texture and complexity for three months.