Wine bottle labeled 'the Longtail' on a white background

The Knack Project - Longtail Savatiano 2024

1 bottle
£42.00
£42.00
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Wine bottle labeled 'the Longtail' on a white background
  • Wine bottle labeled 'the Longtail' on a white background
  • Wine bottle labeled 'the Longtail' on a white background
The Knack Project - Longtail Savatiano 2024

The Knack Project - Longtail Savatiano 2024

The Knack Project

£42.00
£42.00
Quantity

Founded by Christos Koulouriotis DipWSET, The Knack Project is a deeply personal exploration of place, driven by a passion for minimal intervention and the natural wine movement. Working with family-owned vineyards around his hometown of Megara - the majority of which are old vines - Christos crafts wines in tiny quantities, each one shaped to express both the character of the grape and the terroir of the Geraneia Mountains.

Longtail comes from 44-year-old Savatiano vines at an altitude of 300 metres. Fermented in stainless steel tanks with wild yeasts, the wine was aged in 225-litre French oak barrels for 34 months in contact with its lees, resulting in a rich and textured wine. This is a complex Savatiano with notes of peach, melon, bergamot and brioche, with fresh acidity and a creamy palate.

Product details

Country Greece
Year 2024
Region Attica

Additional information

Grape(s) Savatiano
ABV 13.5%
Wine Style White
Wine Sweetness Dry

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The producer

The Knack Project

Attica, Greece

Founded by Christos Koulouriotis DipWSET, The Knack Project is a deeply personal exploration of place, driven by a passion for minimal intervention and the natural wine movement. Working with family-owned vineyards around his hometown of Megara - the majority of which are old vines - Christos crafts wines in tiny quantities, each one shaped to express both the character of the grape and the rugged identity of the Geraneia Mountains.

Guided by a low-intervention philosophy and a growing commitment to biodynamic practices (introduced in 2023), the approach in both vineyard and cellar is deliberate and restrained. Fermentations are spontaneous with indigenous yeasts, and the wines are left unfined, unfiltered, and unstabilised, with only minimal sulphur added. The result is a collection of honest, unpolished wines that speak clearly of their origin - vibrant, textural, and alive.
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