Domaine Papagiannakos

Athens, Greece

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Domaine Papagiannakos

Domaine Papagiannakos

Domaine Papagiannakos was founded in 1919, just 30 kilometers from the capital of Athens, in the region of Attica. The family owned vineyards are planted mainly with the Savatiano and Malagouzia grape varieties. The winery is the first declared bioclimatic winery in Greece. The landscape & terroir of the Attican vineyards ,the climate(mild winters and hot dry summers assisted by the sea breeze) create the ideal terroir for making both white and red wines with high alcohol ,balanced acidity, fresh taste and a delicate floral nose. The combination of knowledge and tradition ,stretching back for nearly a century ,has resulted in the creation of nine bottled wines ,each with their own unique ,full-bodied and well balanced flavor . The Papagiannakos family cultivates 100acres of private vineyards and produces 180.000 bottles of white and red wine annually.

VASSILIS PAPAGIANNAKOS
Vassilis Papagiannakos is born and raised in Markopoulo , a town situated right at the heart of the plain of Mesogaia in Attica. He has graduated from the University of Athens (Economic School) and continued his studies in marketing in U.K. (Strathclyde University) His goal is to preserve and constantly improve the fine quality of the wine produced from the grapes of his homeland by investing on cultivation methods, vinification machinery and passion for winemaking.

For more information on the winery, please click here: http://www.papagiannakos.gr/en/

Pictures of the Domaine Papagiannakos winery:

Cabernet

Classic red wine vinification. After a 12 month maturation in new French oak barrels ,and six months rest in the bottles,the wine reveals a deep red colour ,complex aromas reminiscent of dried red fruits .

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ERYTHROS

 Classic red wine vinification. After a 12 month maturation in new French oak barrels ,the wine reveals a deep red colour ,complex aromas reminiscent of ripe red fruits .

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KALOGERI

The vineyard consists of 5 blocks ,so tailor-made viticultural practices are demanded for each block. The average crop yield does not exceed 400kg/str.(1stremma=1.000sq.m) The harvest of the grapes takes place in early August . The grapes are handpicked and carried…

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MELIAS

Commences by boiling and concentrating 40% of the grape must. Successive doses of the concentrated must are gradually added. to the fresh grape must undergoing fermentation. This is a technique used by locals to produce wine for the Holy Communion.

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MERLOT

 Classic red wine vinification. After a 12 month maturation in new French oak barrels ,the wine reveals a scarlet red colour ,a complex rich aromatic bouquet with an aura of wild cherry and plums.

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SAVATIANO

The landscape of East Attican vineyards is varying and made up of undulating hills and hidden streams. The terroir is i a combination of clay ,limestone and gravel which enables rainwater to drain well and the air to circulate in…

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RETSINA

 Retsina wine — Greek wine flavored with a distinctive touch of pine resin — is said to have begun as a result of a shipping technique. In the ancient world, wine would be stored in clay jars for transportation, and the…

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VARELI

Classic white vinification in stainless steel tanks for the first stage of fermentation. Fermentation ends in new French oak barrels where the wine rests to mature for four months.

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