It was at the beginning of the last century
— 1919, that the first generation Papagiannakos field the very first barrel. And from that moment through loving care and with the inherited wisdom of ancient wine-making traditions, the Papagiannakos family rapidly gains respect and renown for the fine quality of wine they produce.
Ever since the 1960s, the new Papagiannakos generation, in accordance with tradition and with the adoption of more modern wine producing methods, redefines the wine making process bringing it to the third millennium.
Native and foreign grape varieties co-exist in this vineyard, the largest in Greece today, with white varieties, Savatiano, Malagouzia and Roditis prevailing. These varieties flourish in Attica’s environment capturing 80% of today’s vineyards. However, red varieties such as Agiorgitiko and Merlot are also cultivated with great success producing several of Greece’s best red wines.
By tradition Attica was also the home of retsina
— particularly in the Mesogaia district.
Retsina’s unique flavor makes it an excellent accompaniment for Mediterranean cuisine.
Surrounded by sea, Atticas’s mild winters and cool summers provide ideal conditions of viticulture. Here the combination of vineyard, soil, climate give us a favorable environment.
The region’s Mediterranean climate is distinguished by legendary sunlight, the greatest in Greece, with average annual temperature of 18oC. Frost is nonexistent and phenomena such as snow, hail and storms are rare. Attica’s winds are mild to average. The northerly “Meltemi” winds and sea breezes dominate the coastal zone in the summer lowering the temperature. It was not by chance that the ancient Greeks settled in this region.
The landscape of East Attican vineyards is varying and made up of undulating hills and hidden streams. The terroir is a combination of clay, sand and gravel which enables rainwater to drain well and the air to circulate in the soil.
Winemaker: Vassilis Papagiannakos