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Savvatiano Vientzi Single Vineyard 2017 - Papagiannakos Winery
Papagiannakos Winery


  Greece / Attica
ADD TO CART At your doorstep in 1 - 3 days

The wine that highlights the potential of the famous Greek variety!


Why do we love it?

By buying 2 wines from the category "Grapevine twigs from Wines of Athens", of the same label or from different ones, you will receive a bunch of grapevine twigs from Savvatiano! The grapevine twigs are ideal for cooking, baking, or smoking food. The action is valid for shipments within Athens, store pick-up or shipment with a transport company throughout Greece.

Vientzi Single Vineyard Savvatiano Papagiannakos Winery is a wine that shows the potential of the Greek variety when treated properly in both the vineyard and the winery. Vassilis Papagiannakos knows this well and that is why he was one of the first winemakers to invest in the promotion of Savvatiano.

The bioclimatic winery of Vassilis Papagiannakos at Kalogeri in Markopoulo, Attica, is a jewel of the Attic vineyard and if you have not visited it yet, we suggest you do it as soon as you can. The story of the Papagiannakos family with wine began in 1919 when grandfather Papagiannakos put his first wine in an oak barrel. Today the third generation of the family continues his vision and makes wines with passion and emotion.

Vientzi Single Vineyard Savvatiano Papagiannakos Winery is one of them. The grapes come from 60-year-old vines, from a vineyard with limestone soil, which is not irrigated. Careful vinification, in stainless steel tanks, at controlled temperatures gives a wine with intense fruity character and freshness.

You just can't not love it!









Tastes Like
Single Vineyard Vientzi Savvatiano Papagiannakos Winery has a deep golden color and intense aromas of peach, lemon, citron, pineapple, pear, and white flowers.

In the mouth, it has a medium body and refreshing acidity. Juicy tropical fruits such as pineapple, lime, and unripe mango are mixed with citrus fruits, peach, and honeysuckle, on a mineral background.
Technical stuff
Color White
Type Dry
Year 2017
Alcohol 12,5%
Origin Attica
Variety Savvatiano
Aromas Peach, lemon, citron, pineapple, pear, white flowers, lime, unripe mango, honeysuckle.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5 years
Closure Cork
Organic No



with pork roasted with orange, grilled sea bream, grilled shrimps with aromatic vinaigrette, grilled stuffed calamari with feta cheese and pest. 


Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.


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