White Dry Savatiano Greek Organic Wine – Georgas Family – 750ml

White Dry Savatiano Greek Organic Wine – Georgas Family

This dry white wine is the product of a mild organic wine making process with minimal additions. By minimizing additions and inderventions the fragile bouquet of the indigenous Savatiano grapes can blossom and mature to full potential. With pleasantly acidity, this mature robust white wine is a nice company of light food dishes, cheese and salads.

Served fresh this wine is strong in both the mouth and nose and as maturity occurs mouth feel becomes more rounded and full bodied.

Best served chilled between 7 and 9 °C

We are a small artisan wine producer, who make fine wine using natural farming techniques (including organic and biodynamic practices) with low-or no- intervention vinification processes. Under the frame of organic viniculture and winemaking standards we produce high quality appellation and natural wines, and nutrive grape products, affordable in every day dinner. As the 4th generation of family’s viticultrures / winemakres, we are much aware on the protection of the environment throughout the product life cycle, with respect to the end consumer. We offer a less treated – raw whole grape products and terroir wines, from local Mediterranean grape, using no or as less additives possible, from our own family vineyards in Attica.

• We respect the vineyard’s local ecosystem – terroir
• We use homeodynamic / biodynamic preparations since 2000
• We follow the international organic winemaking and natural wine standards since 1998
• No use of oenological additives (except pure gas SO2 at low levels – usually the total is less that 1/3 of the organic standards)
• No use of yests of any kind
• No chemical stabilization, clarification and preservation wine practicies
• Vegan products (no animal products, albumen, casein, gelatin, fish glue, etc)
• Natural wines zero – zero additions. Total sulfides less than 10ppm
• Wines with low free sulfite content, less than 10ppm free (which means no or very low SO2 prebottle additions), considerably less than national or organic standards)
• High nutrition whole products, mild treatment in order to save sensitive grape nutrients.
• Long barel agged natural wines (zero sulfur additions)
• Rich grape’s natural color dyes gets deep orange gold in white wines.
• Sediment may appear at the bottom of the bottle as a result of no or mild filtering
• Grape juice products are raw, not filtered / not homognized.

Organic wine making seems easy as most people think that nature has fully undertaken all of the fermentation job. In closer look the continues observation and the monitoring of the natural processes is an extra labor. We are attempting to preserve into the wine as much as possible of the pure nutrients and flavor, without any additives or removals from the grape’s natural characteristics. We are helped a lot from the use of healthy own organic grape which give good quality must rich in natural sugars and acids.

Using modern wine technology we can avoid the additives in the must, keeping a low sulfides profile, which is exceptional to massive wine making policy.

Family Georga’s experience has shown that chemicals and sulfides additives are responsible of cover, compress or some times knock out the natural taste of quality wine. Therefore the reduction of the sulfides additives, which are used at very low levels, is not only derived from wine taste standards, but also to minimize the negative health impacts. We are attempting not to lose the full wine’s wholesome taste, by reducing the filtering. Therefore sediment which can appeared at the bottle is a natural consequence fo a less processed product. Also, natural grape dyes may possibly darken the wine’s color with time as its exposed to the sun. As a sensitive live product, wine can’t stay long periods after the bottle is opened, so … try to enjoyed at once.

What is the use of sulfides in the wine?

Sulfides are naturally present at small amount in the must acting as natural antioxants. They are gradually lost during fermentation and are artificially replaced in order to block the oxygen not to oxidize and spoil the wine. The sulfide addition in the wine is tasted as a processed after taste. Added sulfite’s quantity are varying according to the preservation policy followed. Lowering the sulfur amount means that fresh wine should be carefully managed not to come in contact with air. The sensitive low sulfites wine product must kept in a particularly clean environment, free from nay microorganism responsible for harming the wine, resulting in unpleasant taste changes.

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