Domaine Papagiannakos

Brand Description

Founded in 1919, Domaine Papagiannakos is located in the Attica region of Central Greece, just 18 miles from Athens. Today, the winery is run by the 3rd generation, Vassilis Papagiannakos, who has issued a new era of modern winemaking while still maintaining the family’s dedication to developing and preserving the region’s most famous indigenous grape, Savatiano.

Location of Vineyard

Due to its proximity to Athens, Attica is one of the most well-developed and modern regions in Greece and is home to about a quarter of Greek vineyards. Attica is also the spiritual home of the native varietal, Savatiano, which accounts for almost 90% of the region’s production. Savatiano thrives in this hot, dry region, thanks to its natural resistance to drought.

Domaine Papagiannakos cultivates 150 acres of privately owned vineyards in Attica, primarily planted with Savatiano, along with small amounts of Malagouzia, Cabernet Sauvignon, Merlot and Agiorgitiko. The landscape is composed of undulating hills and natural streams running down from the surrounding mountains. The soils are a combination of limestone, clay and gravel which enables rainwater to drain well and the air to circulate in the soil. Central Greece is known as one of the hottest and driest regions in the country, with 320 days of sunshine. Breezes from the nearby Aegean Sea provide a moderating influence in the vineyards during the summer heat.

Winemaking Philosophy

Though many Greek producers treat Savatiano as a high-yielding workhorse grape, Vassilis Papagiannakos nurtures the grape’s potential for quality, identifying various micro-climates within the estate vineyards in order to create unique expressions of the varietal. Vassilis is a true champion of Greece’s indigenous grapes, and produces benchmark interpretations of Savatiano and Malagouzia with a range of vinification methods at the domain’s state-of-the-art, bioclimatic winemaking facility, which was built in 2007.

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Vassilis Papagiannakos, the master of savatiano, makes Retsina with a light touch; He builds on the grape’s fresh-almond breadth and herbal savor, adding just enough pine resin to evoke the scent of fallen pine needles underfoot on a hike through the woods. The wine feels cool and spicy, with bitter-edged notes of ginger, lovage and celery seed that pique the appetite.”– (Best Buy)
— acclaim for 2021 Papagiannakos Retsina from Wine & Spirits, Oct 2022

“Grown in limestone soils, this shows off the lush, ripe side of malagousia, the texture silky and the citrus fruits heading into marmalade territory. But before it gets heavy, the acidity sends in minty notes to keep the wine lifted, and teases out an earthy savor. For scallops in a citrus butter.”
— acclaim for 2017 Papagiannakos Kalogeri Malagouzia from Wine & Spirits, Aug 2018

“Unlike most mainland assyrtikos, which stress fruit over mineral character, this one comes close to the Santorini ideal, radiating sunny warmth from its firm, stony flavor. Vassilis Papagiannakos grows it on a north-facing slope in Attika, where the vines root into limestone; he picks in August, before the grapes get too ripe (this one comes in at 13 perfect alcohol). Fermented in stainless-steel tanks, it’s savory and round, with only a hint of fruit flavor to add substance and texture.”
— acclaim for 2018 Papagiannakos Assyrtiko from Wine & Spirits, Aug 2019

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