Savatiano Night Harvest Wild-Ferment 2017/21, Aoton, PGI Peania
The wine clearly display notes of bread dough and toast due to a period of 6 months battonage. Notes of yellow apples, acacia and dried peaches are easily encountered. The palate is rich yet elegant with flavours of grapefruit, white peaches and almonds.
Aoton is the ancient Greek word that defines the finest specimen of its class. Today, this name represents the winery dedicated to producing the finest wines.
Five generations ago in Peania, the winery “Patitiri” was the traditional pressing of grapes from the family owned vineyards.
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.