Papagiannakos Assyrtiko

Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica – just 30km from the shadow of the Acropolis. Third generation winemaker, Vassilis Papagiannakos, was born and bred in Markopoulo, and grew up around the family winery. At that time the Savatiano variety was the winery’ s sole focus – but later Malagouzia was introduced, along with Cabernet Sauvignon, Merlot and other varieties. Vassilis owns 10 hectares of vineyard in the Attica region, and maintains long-term leases on a further 20 hectares, with vines on average 50-60 years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines – extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.

In 2007 their state of the art bioclimatic winery was completed which saves energy in the wine-making process and is built to allow gravity to move wine from one part to another. They have moved to lighter weight bottles, use electric vehicles on the domaine and are taking steps to reduce their CO2 output as much as possible over the years to come. The pine used for their Retsina has been sourced from the same resion collector for many years and comes from forests located just 15 minutes drive from the domaine.

Vineyards

Produced from 100% Assyrtiko grapes. The vines are grown on unirrigated limestone soil at around 100m altitude, in north-east Attiki.

Vinification

Grapes are typically harvested towards the end of August. The wine undergoes no oak ageing – it’s fermented and matured in stainless steel at a controlled temperature (16-18ºC) with some time spent on fine lees. Maturation in bottle for up to a year.

Tasting Notes

Papagiannakos’ coastal location on the Attican peninsula infuses the wine with salinity and racing acidity, due to its proximity to the sea.

Fresh floral aromas of citrus, white blossom, wild orange and lime. Further citrus characters on the textured, mineral palate with a refreshing saline acidity. A zesty, crisp and characterful white with potential to age.

Great paired with fetta, fish, white meat dishes and salad.