Markou – Kleftes
VARIETY: Savatiano of Attica 100%. Savatiano is perhaps the most historic variety dating back to 2500 years and most planted variety in Greece due to its resistance to draught and disease. However, because traditionally it had been used alongside other varieties in blend wines and also for the traditional appellation wine Retsina, it had not been properly explored until recently. Savatiano gives robust wines of surprising character that are both beautifully drunk in their youth but that also age remarkably well. It is now building a reputation as a truly unique variety of great finesse offering citrus and tropical fruits aromas as well as mineral undertones that climax when aged.
GRAPE ORIGIN: The grapes come from low altitude organically cultivated vineyards, only at 100-150m above sea level, from the PGI appellation zone of the Attican slope-less valley. The vines were planted in 1983 right about the same time that our current winery was built and have been fully organically maintained since 1998. Argillaceous clayey soil, no irrigation low goblet vines. Yields are around 4,500kg/ha.
CLIMATE: The winter in 2017/2018 was mild with frequent rainfalls and the summer was hot, mostly dry except some rainfalls that occurred in the beginning of June which resulted in a smaller yield but healthy and qualitative fruit nonetheless.
VINIFICATION: All Vinification and bottling was done at the Markou Vineyards winery in Peania Attica. The grapes were destemmed and crushed at low bar pressure momentarily after harvesting and only the first juice was collected. The must remained with the skins for 24hours in a stainless steel tank, spontaneous fermentation occurred and we only helped it along at its culmination with the inoculation of neutral yeasts. There was no addition of sulphites at any stage of the vinification. Light stirring of the fine lees was performed to add complexity to the flavour, aromas and texture of the wine. Fermentation lasted for 4 weeks at controlled temperature of 16 degrees Celsius then it was cold stabilized and filtered only once. Right before bottling inert gasses were added to prevent any contact with oxygen.
PRODUCTION: 6,000 bottles
TASTING NOTES: A complex, white dry wine that exudes a ripe tropical fruitiness in the mouth and the aromas are reminiscent of fresh bread or bread doe and pineapple. There is rapid evolution of the wine in the bottle within the first year that results in the ripening of the fruit aromas into aromas of freshly cooked jams with mineral undertones; which most strongly expresses the dynamic character of the variety and of the Attican terroir. An Intrinsic, surprising, adventurous and well balanced wine with a long aftertaste.
FOOD PAIRING: Strong cheeses, mushroom based dishes, sea food, fish.
Alcohol: 12,0 %
Total acidity: 4,8
Residual Sugar: 0,2 g/l
Total SO2 (mgr/l): 10
Farming Practices: Sustainable, Natural