In the beginning of the early 90’s, Christos Papathanasiou coming back home from his post-graduate studies in France and inspired from the French wine culture he began to make his dream a reality creating his first experimental vineyard and then his winery.
Thanasis Papathanasiou , the first-born of the Family , graduate of the University of Western Attica and in particular of the Department of Oenology and Drink Technology,has entirely undertaken wine making, creating and producing quality wines with great claims.The combination of success comes to complete George Papathanasiou with his studies at University of Thessaly as an agronomist and is responsible for the integrated part of the organic vineyards of the Winery, as well as the planting of new varieties or the emergence of old natives.
The privately owned vineyards, organic farming, extend to various parts of the Thessalian plain, with different altitudes and dirt. Soils mainly sand-lime, rich in iron and calcium. The result is wines with a distinctive character and a tearoom. This also results from dry cultivation with a low area yield of 400 kg to 700 kg per acre. Among the cultivated varieties are the Greek (Assyrtiko, Roditis and Kydonitsa) and the French (Cabernet Sauvignon, Merlot, Chardonnay)
At the birthplace of the mythical Achilles, just outside of Farsala, in the heart of the Thessalian plain lies the Papathanassiou Family Winery. Modern harvesting and vinification are carried out with modern equipment and respect for tradition. In the underground cellar, under stable temperatures and ideal conditions, the ripening takes place in wooden barrels.
This wine has a special flavor and unique aromas. Rich in notes of red fruit, such as, raspberries and plums. Characteristic are the notes of wood from its six-month aging in oak barrels. After the “Cabernet Sauvingon” tannines attack, the milder Merlot compensates for the taste with fruity touches.