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 SauvignonMerlot 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.
The grapes are sourced from 5 blocks of Malagouzia - harvested by hand in early August.
The grapes are destemmed before gentle pressing. Classic white wine vinification then takes place - in temperature-controlled stainless steel tanks. Fermentation takes around 20 days.
Lifted peach, apricot and white blossom aromas. Broad with stone fruit characters and ripe, balancing lemon acidity. Fresh and textural with good length.