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 north0east Attiki. Grapes are typically harvested towards the end of August.

The wine undergoes no oak ageing and it's fermented and matured in stainless steel at a controlled temperature with some time spent on fine lees. Maturation in bottle is for up to one year.

Belly pork or if you're feeling extravagant, swordfish straight off the griddle.

Silver Medal - IWSC
Silver Medal - Sommelier Wine Awards