DOMAINE PAPAGIANNAKO, GREECE
Mesogaia, Attica. In proximity to the Temple of Artemis, the haunt of Dionysus, the patron saint of wine, where for centuries the ancient method of wine production has been maintained and the vine has been lovingly cared for.This is the site on which The Papagiannakos Winery is situated. The first winery especially designed and built in Greece according to innovative bioclimatic standards, and which most clearly marks a new era. Set among vines, the site on which the Winery has been built is that of an old monastery and is located in the heart of the plain of the Attican Vineyards.
DRY RED WINE P.G.I. PELOPONNESE AGIORGITIKO 70% CABERNET SAUVIGNON 30%
Purple in colour, balanced and round with aroma of vanilla and red fruit. To accompany meat and all yellow cheeses.
Old vines in central Peloponnese, non irrigated in clay soil at an altitude of 300m
Typical red vinification techniques, ageing in oak barrels for 6 months and 6 months in the bottle.
SAVATIANO, OLD VINES, DRY WHITE WINE, P.G.I. MARKOPOULO
Bright gold and clear in colour, delicate bouquet, aroma of citrus. Medium acidity, long and pleasant aftertaste. A fine accompaniment to Mediterranean dishes, seafood, fish, white meat.
North facing in S.E. Attica, 50 years old vines, non-irrigated in limestone soil at an altitude of 100m
Yield / Acre:
Fermentation in stainless-steel tanks, under controlled temperature 16-18oC.
ASSYRTIKO PAPAGIANNAKOS, ASSYRTIKO 100%
Well-balanced in the mouth with refreshing minerality.
North-East Attiki, non irrigated, limestone soil. At an altitude of 100M. North-facing and south-facing vines
End of August
Yield / Acre:
Skin contact. Fermentation in stainless-steel tanks with a controlled temperature of 16-18oC, Maturation in the bottle for 1 year.
Fish, white meat dishes and salad.
PROTECTED GEOGRAPHICAL INDICATION ATTIKI