Aoton Savatiano, night harvest, wild ferment, skin contact, so divine.
Aoton is a winery located just outside Athens in what is called the Attic peninsula. This is the historical region for the variety Savatiano. Savatiano is a variety which gives medium to full bodied whites with expressive fruit and wonderful texture. In the right hands, and harvested at the right time, it keeps a nice acidity to carry the fruit and have a rather long and nuanced finish. Aoton is ancient Greek for “the best example of something” or the pinnacle of something.
This is absolutely delicious, silky and deep yet tangy and acidic in all the right places. A special sipping experience.
More about the night harvest:
Harvest | 2019 - Night harvest by hand picking of the grapes, during the 3rd week of September.
Vinification | The grapes, after the end of the night harvest and before sunrise, are carried to our winery in small lattices, maintaining their freshness and the low temperature of the night. This is followed by their separation from the stems, as they are concentrated in the stainless steel tanks for skin contact. They stay there, with the help of refrigeration, for approximately 10 days, in order to start the alcoholic fermentation, by the indigenous - wild yeasts that are found on the fruit and in the vineyard. During this period, every 24 hours, 10% of the fermented grape must is collected from the bottom of the tank, as it is transferred to the fermentation tank, in order to separate from the grapes, while 10% of the fresh harvested grapes fill again the tank from the top. After the end of the fermentation, the fresh wine remains for 10 months with the fine lees, applying the "batonnage" method.