Papagiannakos Assyrtiko 2024

Assyrtiko might be best known from the island of Santorini, but it thrives on the mainland too - especially here, just outside Athens. Grown in poor, stony soils and harvested early to retain acidity, it's a wine that majors on freshness. There's lemon peel, green apple, a hint of salinity, and a clean, linear structure that keeps everything taut. Unoaked, to retain clarity and bite, it's crisp, precise and refreshing.

Spot on with seafood—grilled prawns, calamari, or a piece of white fish with lemon and herbs. Its bright acidity and saline edge cut through oils and highlight delicate flavours without swamping them.

Papagiannakos is one of the leading wineries of Mesogia, the picturesque region east of Athens often considered its 'stockbroker belt' and the historic heart of Attica's wine production. Founded in 1919, it's now run by Vassilis Papagiannakos, continuing four generations of family winemaking. From around 30 hectares of vines, the estate grows native varieties including Savatiano — the region's heritage grape — alongside Malagouzia, Assyrtiko and Agiorgitiko, plus the more recently planted Cabernet Sauvignon and Merlot. Their ambition and identity with the region show clearly in the authenticity of their wines.