Also known as: Kontoura aspri, Sakeino, Stamatiano, Perachoritiko

A white variety mainly grown in the prefectures of Attica, Evia, Viotia and, to a lesser extent, in the Cyclades, Western Crete, the Peloponnese and Macedonia, on more than 18.000 hectares.

It has average vigour, is prolific, productive and resistant to periods of drought. Savatiano adapts to different soil types but yields better quality wines if grown on dry, limy soil of average fertility. It ripens in mid September.

A rather misjudged variety, the Savatiano can yield remarkable white wines with a fine aroma and balanced taste if it is planted at relatively high altitudes, is not overloaded and is harvested when it has reached its prime ripeness. It otherwise produces rather high-alcohol, low-acidity wines.

The Savatiano is blended with the Roditis to make the dry white V.Q.P.R.D. `Anghialos`. It is used in making a number of Vins de Pays (Geranion, Karytsinos  [of Karystos], Markopoulou  [of Markopoulo], Palliniotikos  [of Pallini], Peanitikos  [of Peania], Ritsonas  [of Ritsona], etc.), wines with the Traditional Appellation Retsina as well as Table wines.

[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]

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