Domaine Papagiannakos Savatiano

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.

Vineyards

The Savatiano grape is well-adapted to the Attican climate, and is widely cultivated here. The grapes for this wine are sourced from 7 blocks of vines in Markopoulo - 50 year old, low yielding, unirrigated Savatiano. They are harvested in mid-September by hand. Grapes are grown on north facing in S.E. Attica vineyard on 50 year old vines, non-irrigated in limestone soil at an altitude of 100m.

Vinification

Classical white wine vinification - in temperature-controlled stainless steel tanks. Fermentation takes place at 17 degrees C for around 20 days.

Tasting Notes

Fresh fennel and floral aromas leading onto a broad peachy palate with lemon and herbal characters. The wine is textural with a crisp, citrus-tinged, yet balanced finish.

Drink with fish, seafood and grilled white meats.

Savatiano,

The Savatiano grape is well-adapted to the Attican climate, and is widely cultivated here. The grapes for this wine are sourced from 7 blocks of vines in Markopoulo - 50 year old, low yielding, unirrigated Savatiano. They are harvested in mid-September by hand. Grapes are grown on north facing in S.E. Attica vineyard on 50 year old vines, non-irrigated in limestone soil at an altitude of 100m.

Classical white wine vinification - in temperature-controlled stainless steel tanks. Fermentation takes place at 17 degrees C for around 20 days.

Classic expression of the indigenous Savatiano grape from vineyards just outside Athens.

Fresh floral aromas leading onto a broad peachy palate with lemon and herbal characters. The wine is textural with a crisp, citrus-tinged, and lightly saline finish.

Drink with fish, seafood and grilled white meats.