Savatiano Yellow
Characteristics:
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Variety
Region of Origin
Alcohol
Temperature
More information:
Vinification & Maturation
Manual harvest in mid-September of overriped grapes with distinctive flavor characteristics. The grapes are pressed, and alcoholic fermentation takes place without the addition of sulfites, using indigenous yeasts. Afterwards, a portion of the grapes, carefully selected by hand and frozen, is added, enhancing the wine’s flavor and aromatic profile. The grapes remain with the fermenting must for 30 days. Maturation in barrels for three months (50% oak and 50% acacia). There are no oenological additives or treatments throughout the production and bottling process. Unfiltered.
Aging potential: 8+ years.
Organoleptic Characteristics
Deep orange color with a mild, noticeable haziness. Its aromatic and taste complexity is striking: a rich and complex aroma of tropical and stone fruits, citrus peel, with hints of candied fruit, offering intensity and persistence.
On the palate, the taste complexity confirms its aromatic profile. The prolonged aftertaste and richness give the sensation of a full-bodied wine.
Despite the complete absence of sulfites, it appears to age very well in the bottle.
Maturation in the bottle for up to 8 years increases the wine’s organoleptic complexity.
It pairs well with unique dishes that many wines cannot accompany, such as stews, legumes, oven-baked stuffed tomatoes, boiled meats, and soups. It can also be paired with cheeses that have distinctive flavors, such as blue cheeses. In international cuisine, it pairs exceptionally well with sushi and sweet-spicy dishes.
