A key attribute of Savatiano is its prolific character, especially when planted in flat, fertile and heavily irrigated soils. However, quality-minded producers are trying to restrict the yields in order to turn a simple, refreshing, easy drinking wine into a fine wine with ageing potential.
Old vines, manually worked vineyards and small viticultural zones are among the key characteristics of Attiki. The climate is hot and dry, with minimal rainfall, especially during the growing season. This kind of climate provides healthy grapes, at low risk from disease which minimizes the need for chemical spraying. The vineyard of Attiki is suitable for organic cultivation.
Old vines are extremely important in Attiki. Most of them are gobelet-trained in order to overcome the dry and hot climatic conditions. These plants are extremely resistant and perfectly adapted to the local terroir. In areas such as Mesogaia, there are still many post phylloxera plantings still in production. These grapes were initially planted in the late 1950s. They represent the unique ampelographic heritage for the region. The lack of water and the poor limestone soils force the roots of these vines to go deep into the subsoil in order to cover their needs in water and nutrients. Although, the yields are restricted to 28-35hl/ha, the resulting wines are concentrated, full of minerals, with great ageing potential.
On the other hand, the PGI Slopes of Kithaironas (ΠΓΕ Πλαγιές Κιθαιρώνα) includes a very different landscape. Here someone can find large vineyard plots of younger vines. Cultivation is easier and more economically viable, than in Mesogaia. In the northern part of the region of Attiki, there is a combination of old bush vines as well as linear trained plantings.