I firmly believe Savvatiano will be the next success story in the Greek wine scene. Not in the way Malagousia is now, but it could assist Assyrtiko in the path of fine wines.

That wine was the least impressive of the three, not because it is a bad wine but because the other two were remarkably good. However, the ageing potential is clear.

We are always like to scout for the next big thing, the next wine variety, the next wine region, the producer who will intrigue us with distinctive wines. Well, I am sure nobody will have seen that coming when Savatiano and Attica will reach the whole of fame.

Vassilis Papagiannakos's contribution to the transformation of Savvatianos's notoriety and one of the most historic wine-producing regions in the world is admirable. However, if Vassilis did not make this effort, no one could have predicted what Savatiano would be like today.

It is suggested for several pairing experiments, where in addition to some nice fatty fish it will perfectly accompany baked chicken and pork brisket in the hull in a sauce of herbs and ginger.

This wine is psychedelic like its label.

I could write a whole article about retsina, but I won’t do it yet. I would only say that this is the best retsina ever made!