| MACEDONIA The winery was established in 1985 with the intention of making wines of high quality for the Greek and International markets. Today the winery produces wines from its own vineyards of about 65 acres in the Macedonian region in the village of Kariani near Kavala. The winery also operates in cooperation with the Byzantine Monastery of Dionysos on Mount Athos, where wine has been produced for many hundreds of years from a vineyard of about 20 acres with a winery within the vineyard. The winery is situated 250 m above sea level in the foothills Pageon mountain, about 1900 m high and about 4 km from the Mediterranean Sea. This combination offers a cool summer 15-33° C and winter temperatures from -5 to 12° C. All the varieties of wines, 11 in number, are of limited production, they are made from Greek and French Varieties. |
| Protopapas Website |
| Agioritikos Rose Demi-Sec |
| Produced from many varieties grown on Mount Athos vineyards such as Fokiano, Sauvignon Blanc, Cabernet, Fagoulato and others.
A wine with medium body, medium acidity and a complex taste due to the variety of grapes. It yields fruit flavors such as peach and apple. It goes well with pizza, pasta, poultry and other foods - good also as an aperitif wine. It can be consumed fresh and best after aging for 5-6 years. First year of production: 1986. |
| Sauvignon Blanc |
| The grapes are planted on hills high in calcium, producing fruity, aromatic wines. First year of production: 1991.
A wine with high acidity and aromas of flowers with flavors of tree fruits like apples and peaches. It is best served with seafood, light appetizers and poultry. |
| Agioritikos White |
| It is produced from estate vineyars at the monastery winery from 8-10 varieties of grapes such as Fagoulato, Assyrtiko, Athiri, Chardonnay, Sauvignon Blanc and others.
A balanced wine, with medium acidity rich in aromas of flowers. It may be enjoyed with seafood and white meats and is ideally served at a temperature of 6-10° C. |
| Agioritikos Red |
| A blend of 5 Varietals grown on Mount Athos: it is produced from the Monastery vineyards, from a variety of grapes, Fokiano, Limnio, Xynomavro, Cabernet Sauvignon.
The wine is aged for one year in French oak barrels, bottled and kept for another year before being released to the market. The vines on Mount Athos are planted on very infertile soil with no irrigation. First year of production: 1984.
Medium bodied with superb subtle flavors and rich aromas. The grapes are harvested late in October and fermented without destemming for about 20-30 days. The wine is best after 5-12 years and excellent for long aging 10-25 years. It accompanies casseroles and barbecue. |
| Cabernet Sauvignon |
| Made from Cabernet Sauvignon which has been planted in the Kavala region in the last 20 years.
The wine is aged for one year in French oak barrels, 50% new 50% old, and after bottling it ages in bottles for 1-2 years. First year of production: 1986.
A wine with medium heavy body, good acidity and a bit tannic. It can age for 5-20 years. Best for consumption after 5-10 years. It is perfectly paired with barbecue, dishes with light sauces and cheese. |
| Merlot |
| Made from Merlot from calcareous, hillside vineyards.
Aged for one year in French, American and Russian oak barrels and for one to two years in bottle. First year of production: 1996.
A wine with medium body which can be aged from 5-15 years. Due to aging in barrels secondary aromas are nicely developed. It accompanies grilled food and food cooked with sauces. |
| Syrah |
| Produced from estate vineyards with a high calcium content.
After aging for about one year in French oak barrels, it is kept for 1-2 years in bottles.
This wine has a soft body with low tannins and gives a taste of olives. It can be aged 10-25 years and tastes best after 5-10 years. It is best consumed with food cooked with sauces. First year of production: 1997 |
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