Aoton make some of Attica's best wines from just under two hectares of organically farmed vineyards planted in the mid 1990's. Savatiano is the traditional grape of this region and the classic base for Retsina, but here it is used to make a regular dry white. The grapes are harvested in the cool of the night. Fermentation is in stainless steel by wild yeasts and the wine sees 10 days of skin contact. It's hard to believe all the richness and flavour in this wine comes from the grapes and no oak, but it does. It is a remarkable golden colour, intense and flavourful but with lovely balancing freshness.