Do you consider John Papargyriou to be a common producer? We imagine most will agree with us that he is not. You probably guess that an Assyrtiko from Lalioti Corinth which he named Le Vigneron Grec, namely the Greek vine grower, will be anything but ordinary.
This Assyrtiko is been cultivated at an altitude of 800 meters in Sofiana Corinth, fermented with the skins for 10 days, without adding commercial yeast. As if this were not enough, marc Muscat Rion participated in the fermentation and remained throughout the duration of the procedure.
It stayed in oak 500lt barrels of first and second use where it remained for 4 months with batonage on a monthly basis. Without interference and without filtration, it was bottled in limited bottles sealed with sealing wax by hand.
Completely different than anything you have ever tried and you are accustomed to, Le Vigneron Grec Domaine Papargyriou is an innovative approach to Assyrtiko. The ultimate aromatic complexity meets kicking tannins and razor sharp acidity in a wine that is still deafeningly young and not targeted to many. The limited bottles anyway had sold out even before it was released.
It is clear that staying in the bottle will definitely add to it if you can wait. Just because it deserves it.
