Papagiannakos' coastal location on the Attican peninsula infuses the wine with salinity and racing acidity, due to its proximity to the sea.
Produced from 100% Assyrtiko grapes. The vines are grown on un-irrigated limestone soil at around 100m altitude, in north-east Attiki. Grapes are typically harvested towards the end of August. The wine undergoes no oak ageing - it's fermented and matured in stainless steel at a controlled temperature (16-18ºC) with some time spent on fine lees. Maturation in bottle for up to a year.
Fresh floral aromas of citrus, white blossom, mandarin and lime. Further citrus characters on the textured, mineral palate with a refreshing saline acidity. A zesty, crisp and characterful white with potential to age.
Swordfish - straight off the griddle, or roast belly pork.
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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