PapagiannakosMelias

Papagiannakos Melias

Intro toPapagiannakos Melias �/h2>

Papagiannakos Melias Unique Greek dessert wine from the Malagouzia grape (‘meliasâ€?is from the Greek word for honey) and it has luscious tropical fruit notes.

Full tasting note and wine making �/h2>

Papagiannakos Melias Aromas of candied citrus peel, honey, barley sugar and dried fruit �with just a hint of ripe pineapple. The palate is luscious and intense with layers of orange, honey, citrus and peach. Ripe apricot aciditygives a long, balanced finish.

The Malagouzia grapes are sourced from a one hectare vineyard and they are harvested in mid-August. The wine is produced by a local traditional method during which process approximately 40% of the desired final quantity of wine is boiled with Malagouzia grape must. Then successive doses of the live fermenting grape must are added carefully, so as not to stop fermentation. Locals call this type of wine ‘vrastoâ€?which means ‘boiledâ€?

The producer �/h2>

Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica �just 30km from the shadow of the Acropolis. It is now run by third generation winemaker, Vassilis Papagiannakos, who was born and bred in Markopoulo, and grew up around the family winery in Attica. At that time the Savatiano variety was the winery�s sole focus but later the Malagouzia grape was introduced, along with Cabernet Sauvignon, Merlot and other grape varieties. Vassilis owns ten hectares of vineyard in the Attica region, and maintains long-term leases on a further twenty hectares, with vines on average fifty-sixty years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines �extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.

Drink with �/h2>

It makes a fantastic match when paired with crème brulée or baklava