Liepouris Savatiano Vertical: Six Vintages from Attica

Six vintages spanning 2019 to 2025 show a savoury, old-vine Savatiano from Keratea in Attica with a gastronomic character that develops beautifully in the bottle and remains remarkably well-priced.

By Yiannis Karakasis MW

There is something distinctly classical about Dimitris Liepouris’s Savatiano. It is structured, textural and generous. Moreover, its ripe fruit, gentle phenolic grip and savoury depth make it a natural partner for food. Give it time in the bottle and this savoury side becomes more pronounced. A transformation happens!

A vertical tasting of six vintages—2019, 2020, 2021, 2022, 2024 and 2025—revealed a consistent identity across the years. The 2019 and 2020 also made a strong case for ageing.

Dimitris Liepouris is the third generation of a family that has been producing wine in Keratea, Attica, since 1935. His Savatiano comes from 60-year-old, dry-farmed vines, with low yields of just 30 hl/ha. He considers the vines' age and the terroir of Lavreotiki decisive in how the wine develops.

“The same vineyards have been used, and the vinification has remained exactly the same,” says Liepouris. “Nothing has changed.”

The grapes are handpicked and chilled for 24 hours. After destemming, they undergo a 12-hour pre-fermentation maceration at a controlled temperature. Pressing follows, with the free-run juice retained and allowed to settle. Fermentation occurs at 16–18°C. The wine then remains on its fine lees for three months, with frequent stirring, before bottling. Total sulphur dioxide is between 80 and 100 mg/l, and annual production is around 10,000 bottles.