Orivatis Wild Yeast takes Savatiano well beyond the simple, easy-drinking style the variety is often associated with. Made from old vines and given serious time in the cellar, it is a dry, textured white with ripe fruit, savoury depth and enough structure to hold attention at the table.

The grapes come from old Savatiano vineyards around Plataea in Boeotia, at the foothills of Mount Kithairon. Vines aged around 40 to 60 years grow at 280 to 380 metres on limestone, clay and loam soils. The vineyards are dry-farmed, with low yields helping build concentration without losing the variety’s naturally understated character.

The grapes are destemmed without crushing, followed by cold skin contact and spontaneous fermentation with wild yeasts. The wine then spends 18 months on its lees with regular stirring, followed by further cellar ageing before being bottled unfiltered. Expect ripe orchard and stone fruit, biscuit-like lees character, mineral notes and a spicy finish. A serious Savatiano for lists that want indigenous Greek wine with texture, depth and a clear point of difference.