The best known Assyrtikos are found on the volcanic island of Santorini – but this wine from Papagiannakos comes very highly recommended. Its coastal location on the Attican peninsula infuses the wine with the same salinity and racing acidity due to its proximity to the sea. in a 2017 Decanter Assyrtiko tasting it came in the top 4 wines (the other 3 being from Santorini).
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.
Produced from 100% Assyrtiko grapes. The vines are grown on unirrigated limestone soil at around 100m altitude, in north-east Attiki.
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 1 year.
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 charcterful white with potential to age.
Fish, white meat dishes and salad.