The best known Assyrtikos are found on the volcanic island of Santorini – but this wine from Papagiannakos definitely matches their quality. Its coastal location, on the Attican peninsula, infuses the wine with the same salinity and racing acidity due to its proximity to the sea.
The first barrel was flled with the local Savatiano wine in 1919, harvested by great-grandfather, Vassilis – thus christening the Papagiannakos Winery. By 1991, and under the direction of Vassilis Papagiannakos, the Vineyard continues to grow in expanse and new vines of Malagouzia, Assyrtiko and Agiorgitiko are also planted. Today the fourth generation continues the ancestoral tradition, with the same philosophy and love for the wine from this terroir. Papagiannakos wines are today exported to 25 countries.
In the heart of the ancient vineyard of Attiki, time honoured methods of vinification, according to Theofrastos, have been adopted since the year 400 BC, and are used until today, passed down from generation to generation. The Mediterranean climate in this area has an average temperature of 18 degrees C, with light to moderate winds, the meltemi wind which lowers the hot summer temperatures and the night mist from the sea. The most perfect conditions for vine cultivation. The soil of Attiki is of mixed texture, mostly of limestone, sandy clay and diluvial sediment. The rich content of limestone creates ideal conditions for the cultivation of the vine, raising therefore the quality of the wine. Varieties such as Malagouzia and Assyrtiko fair especially favourably in this soil, resulting in exceptional expressions of these varieties, with unique aromas. The vines have an average age of 70 years, with a low yield and exceptionally high-quality grapes.
The vines are grown on unirrigated limestone soil at around 100m altitude, in north-east Attiki. The wine undergoes no oak ageing but is matured in bottle for up to a year before release.
This wine has 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.
