The Savvatiano is almost synonymous with the Attica vineyard and is one of Greece's most underrated varieties. It occupies the largest area of the Greek vineyard, with its main plantings located in Attica. It is also cultivated in Boeotia, Evia, Northern Greece, the Peloponnese, and the Cyclades, as well as in Thessaly, where it contributes to the wines of PDO Anghialos.
It is a productive plant with great resilience to diseases and drought. In Attica, where it covers 90% of the cultivated land, it is shaped into a cup and the vineyards are non-irrigated. As a result, it yields exceptionally low outputs per hectare (450-600 kg) of very high-quality fruit.
It is the main variety, along with Roditis, used for producing traditional Retsina, resulting in wines of Traditional Designation. In the past, it was almost exclusively used for this purpose, which is likely the reason behind the lingering stigma that it is an inferior variety, producing wines of mediocre quality.
In recent decades, some pioneering winemakers who recognized the value of this variety have managed to create a very different image for Savvatiano with their products. By applying classic white winemaking techniques at controlled temperatures, and in some cases fermenting and/or aging in wooden barrels, the resulting wines have been incredibly captivating, with a pronounced aromatic character featuring notes of citrus, stone fruits, and tropical fruits. Over time, they develop mineral and sweet smoky hints that can impress even the most skeptical! The body is medium in size, with moderate acidity. The use of barrels adds a palette of aromas including vanilla, nuts, and a creamy mouthfeel. Successful experiments have been conducted in recent years using red winemaking, resulting in wonderful orange wines.
In Attica, there is no Protected Designation of Origin zone; however, Savvatiano is featured in many wines with Protected Geographical Indication. It is often combined with Roditis and Assyrtiko due to their crisp acidity.