ΟΙΝΟΠΟΙΕΙΟ ΟΙΚΟΓΕΝΕΙΑ ΠΑΠΑΘΑΝΑΣΙΟΥ | Καλωσήλθατε
Το οινοποιείο οικογένειας Παπαθανασίου βρίσκεται στα Φάρσαλα.Διαθέτει ελληνικές και γαλλικές ποικιλίες κρασιού ελεγχόμενης στρεμματικής απόδοσης και βιολογικής καλλιέργειας.
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αμπελωνες βιολογικης καλλιεργειας, αμπελωνες φαρσαλα, αμπελωνες λαρισα, αμπελωνες θεσσαλια, κρασι ροζε, κρασι λευκο
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One Winery,
οne family,
οne purpose!

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
vineyards

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)

κρασι, οινοποιειο, φαρσαλα, θεσσαλια, λαρισα, κοκκινο μερλο, κρασι λευκο, κρασι ροζε, κρασι καμπερνε, κρασι ασυρτικο
κρασι, οινοποιειο, φαρσαλα, θεσσαλια, λαρισα, κοκκινο μερλο, κρασι λευκο, κρασι ροζε, κρασι καμπερνε, κρασι ασυρτικο

The winery

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.

Our wines

Observing the geographical relief of Thessaly, stretches a huge plain of 14.036 km² surrounded by mountains: Pindos mountain range, Agrafa, Olympus and Kissavos.

 

In its unique microclimate of the plains, organic vineyards, robust and healthy are grown. With respect and passion, in the heart of the historic Thessalian Land, Papathanasiou Family creates, premium wines, that tell their story and their unique character and terroir, while in the glass.

 

Special style of winemaking, unique wines

ASSYRTIKO

This single vineyard vineyard 95% Assyrtiko and 5% chardonnay, was chosen for its soil elements, which favor the cultivation of these noble white varieties. Subsoil rich in iron, trace elements and calcium, in combination with anhydrous cultivation, gives satisfactory acidity (main factor for white wines) and low production which is the key to creating premium white wines.

 

So this fresh, lemony, Assyrtiko emerges, with its crunchy acidity and Chardonnay’s small fruity contribution (5%), this exquisite blend emerges, giving a tone to its complexity.

Green fruits such as pear and lime, along with the elegance of citrus flowers are the aromatic profile of this wine. With the touch of pineapple and mango aromas, due to the small participation of the noble Chardonnay.

 

In the mouth, crunchy acidity and notes of lemon and grapefruit, with a small presence of “Thessalian minerality” in the aftertaste, complete a different view of expression in this Assyrtiko.

 

Extremely light and fresh, a refreshing choice either on its own or accompanied by fatty cheeses as well as any kind of seafood. Served at 6 – 10 ℃.

EVDOXIA – ROSE DE CABERNET

The second, most vivid, Thessalian expression of the Cabernet variety, influenced by Provence. From the same clay-sandy location, organically grown and low-yield vineyard.

 

The goal of creating a premium rosé from Cabernet, presupposes, excellent quality fruit, perfectly healthy and with specific characteristics.

 

The grape almost immediately separates from its skin, giving it its iridescent rosé-orange color. It ferments, flooding the winery with aromas of fruits and flowers, which it maintains and evolves in the bottle.

 

Its impressive color and then the aromas it brings to the glass, come in harmony with the taste experience of this wine.

When you open the bottle, aromas of strawberry, rose and white peach are poured, preparing the palate for something unique.

 

 

Arriving at the taste test, the noble flavors of the fruits that appeared aromatic at the beginning can be seen with surprise.

 

 

It is consumed both with food and in its absence! Top combination with pasta with seafood. Served at 10 – 12 ℃.

MERLOT

We thought that the single-variety Thessalian version of the delicate Merlot would be very interesting.

 

Applying the techniques of delestage and semi carbonic maceration, with some Thessalian touches and modifications of course, improves the freshness of the wine and its fruity aromas.

 

With a minimum stay of the crust of the rail with its juice, time that is decided according to the characteristics of each year.

 

A velvety, fruity red, with a lighter style, which unlocks all possible combinations of foods or desserts.

Aromas of cherry, plum and definitely vanilla, along with notes of pomegranate during the diffusion of its aromas, in the glass.

 

 

In the mouth, its mild body, light and velvety leaves a subtle sweetness in its aftertaste, (although dry wine) leaves you wondering.

 

 

Its complete lack of tannins makes it possible to consume without food, even quite cool, in summer! Served at 10 – 12 ℃.

CABERNET SAUVIGNON – wild oak

This vineyard is clay-sandy, organically cultivated, with minimal intervention of machinery, which gives controlled low production and amazing fruit quality. Right after harvest, the fermentation takes place in oak barrels as this provides an “investment” to balance the rich tannins and the body in the creation of this wine. After the end of its fermentation, the wine stays for 6 – 12 months (depending on the year, the phenolics, etc.) in other oak barrels for its aging.

 

A key point as well as what makes it unique, during its aging, the application of the bâtonnage technique on the thin, fine, Assyrtiko wine lees (!).

 

This original combination technique gives it an extra interesting note of sharpness and a unique expression, completing this Thessalian Cabernet.

In its aromas (after we transfuse it and give it time to breathe) we naturally distinguish the notes of oak wood, tobacco and tomato paste. This is followed by a balance of forest fruit jams, such as black raspberry and raspberry, as well as dark chocolate along with roasted nuts.

 

Mouth full, rich body, with round tannins and acidity that completes the taste experience as a touch of success.

 

 

Accompanies with great success, all red meats, smoked meat, premium meat cuts, as well as dishes with dark sauces. Served at 12 – 17 ℃.

    Get in touch with us.

    PAPATHANASIOU FAMILY
    Organic winery and vineyard

     

    Oenologist // Thanasis Papathanasiou // +30 6979 284631
    Agronomist // George Papathanasiou // +30 6973 790193

     

    address. Katochori Farsalon , PO BOX 40300, Larissa

    tel. +30 6979 284631

    tel.  +30 24910 24137

    email. info@papathanasiouwines.gr