Founded in 1919, Domaine Papagiannakos is one of Attica's pioneering family wineries, situated in Markopoulo, within the historic Mesogaia wine-growing region near Athens.

Now led by third-generation winemaker Vassilis Papagiannakos, the estate has played an important role in revitalising the reputation of indigenous Greek grape varieties, particularly Savatiano and Assyrtiko.

Its vineyards benefit from limestone-rich soils, abundant Mediterranean sunshine and cooling coastal breezes, creating ideal conditions for expressive, balanced wines.

Traditional dry-farmed bush vines are complemented by thoughtful, modern winemaking, with an emphasis on preserving varietal purity and regional character.

The estate is also celebrated for its pioneering bioclimatic winery, designed to minimise energy consumption and integrate naturally into the surrounding landscape.

Today, Papagiannakos combines generations of local knowledge with a forward-thinking approach to sustainable Greek viticulture.

Attica surrounds Athens in southeastern Greece and has a winemaking history stretching back to antiquity.

Its hot, dry Mediterranean climate is moderated by coastal breezes, while limestone-rich soils and low rainfall favour hardy indigenous grapes.

Savatiano dominates the vineyards, particularly around Mesogaia and Markopoulo, where old, dry-farmed bush vines produce characterful white wines.

Historically, Attica was synonymous with retsina, the traditional wine flavoured with pine resin.

Today, ambitious producers are rediscovering Savatiano’s potential without resin, creating fresh, textured wines with citrus, orchard fruit and subtle herbal notes.

Other varieties include Roditis, Malagouzia, Assyrtiko and Agiorgitiko.

Despite pressure from Athens’ urban expansion, family wineries are preserving historic vineyards and helping establish Attica as an exciting destination for contemporary Greek wine lovers and enthusiasts.

Assyrtiko is one of Greece’s most important indigenous grape varieties and is widely regarded as its finest white grape. Thought to originate on the volcanic island of Santorini, it has been cultivated there for centuries and remains intrinsically linked to the island’s windswept, mineral-rich terroir. Its natural resilience makes it particularly well suited to Santorini’s arid climate, strong winds and infertile volcanic soils. Assyrtiko is highly vigorous but retains excellent acidity even in very warm conditions, making it a dependable and increasingly attractive variety for growers in hot climates.

Although Santorini remains its spiritual and qualitative heartland, Assyrtiko is now planted in other parts of Greece such as Macedonia, Attica and the Peloponnese, where it can produce fresher, lighter-styled wines. Internationally, plantings are slowly expanding to countries including Australia (notably South Australia and Victoria), the USA and even South Africa, where winemakers are experimenting with the variety’s potential in warm climates.

Assyrtiko is best known for its dry, structured white wines with high natural acidity and pronounced mineral character. On Santorini, it often offers aromas and flavours of citrus fruit, stone fruit, wet stone, saline notes and subtle smoky undertones. Some examples are fermented or matured in oak, adding a creamy texture and spice complexity. The grape is also used to produce the island’s historic sweet wine, Vinsanto, where sun-dried grapes result in intense notes of dried apricot, honey and caramel. Overall, Assyrtiko combines freshness, power and longevity, and has become a benchmark for high-quality Mediterranean white wines.