Representing the third generation, Vassilis Papagiannakos shows how interesting Savatiano can be when taken seriously. Perfectly adapted to Attica’s extreme hot and dry climate, the indigenous grape thrives without any irrigation. This wine is made from vines averaging 50 years of age. Medium body with pretty aromas of pear and citrus with fresh acid and a nice mouth-coating texture. Outstanding value. Shines with seared scallops, halibut and, of course, grilled octopus.