A white dry wine with a deep lemon color and golden hues. It has a complex nose with aromas such as pear, violet, honeysuckle, licorice, apple and toasted bread. It has a full and almost oily texture, with medium acidity and a taste of spices. Its aftertaste is complex and long. You could enjoy it now but also cellar it for the next 3 years. Excellent match for the fried fish, octopus, seafood and white meat on the spit.
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The Papagiannakos winery was founded in 1919 in the Mesogeia of Attica. The warm Mediterranean climate and the fertile soil of the area make the beginning and grandfather Papagiannakos “fills” the first barrel. Since 1960, the new generation of Papagiannakos maintains and promotes the high quality of wine production, adopting modern styles. In 1992, the third generation of the family Papagiannakos took over and proceeded by applying the most modern winemaking methods. It is the first bioclimatic winery which someone can visit, with special design and construction in Greece, which was awarded by the Hellenic Institute of Architecture. Emphasis was placed on the possibility of visiting the winery, without hindering the winemaking process.
