2018 Markou Vineyards Savatiano, Attica, Greece

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The Markou family are dedicated to organic and sustainable practices and have been
making wines in Attica for four generations. Over the last thirty years, they have
expanded their sites and grow grapes in Nemea on the Peloponnese as well. The
Markous focus on indigenous Greek varietals (though they grow “international” varietals
as well). The Savatiano grape has been grown in Attica for over 2,500 years, in part due
to its natural tolerance to draught and disease. The vineyards are Goblet trained, a
common method of training for older viticultural sites in dry, warm areas as precious
water is preserved with the entire vine remaining close to the ground. The Savatiano
vines are over 60 years old and dry-farmed, delivering highly concentrated, ripe grapes at

The Savatiano grapes are de-stemmed and crushed at low pressure to ensure no bitter
compounds are extracted from the seeds and only the first press juice is used for the
must. The must is then fermented in three separate tanks, each inoculated with a
different yeast to add further complexity. Cool fermentation at about 60 °F in stainless
steel preserves the wine’s rich aromatics of white flowers, pineapple, and passionfruit.
While this wine has almost no residual sugar at 0.2 g/L, the fruity aromatics lend
themselves to a slight perception of sweetness. Its crisp acidity and a clean finish make
this wine an excellent companion to a wide range of seafood.

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