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Domaine Papagiannakos Showcases the Diversity of Savatiano

Domaine Papagiannakos Showcases the Diversity of Savatiano


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Over a recent dinner at Loring Place in New York City, I tasted some exciting Greek wines with winemaker Vassilis Papagiannakos of Domaine Papagiannakos. The obvious physical impact is that he built a brand new bioclimatic winery, the first of its kind in Greece. But that facility is simply a tool built to help highlight what he does in the vineyard: allow the grapes to shine.

The most important change Vassilis made was to increase the quality of wine produced by focusing on the vines. Savatiano, the predominant local indigenous white-wine grape — used primarily in Greece to make retsina — sits at the heart of the operation. There are several other varieties planted, too, including small amounts of international varieties such as merlot and cabernet sauvignon. These, Papagiannakos explained, are aimed primarily at visitors to the winery tasting room, who may not be familiar with savatiano. When they taste the more familiar varieties and realize that Domaine Papagiannakos is producing them at a high level of quality, their interest in indigenous offerings perks up.

The family farms 100 acres, and their total annual production is roughly 15,000 cases. The focus on the vineyards includes identifying how various parcels of the same grape mere yards away from each other respond differently. By doing this, Domaine Papagiannakos is able to produce vastly different wines from the same grape. We tasted seven different examples of savatiano. This included completely different expressions of the grape as well as a couple that were represented by multiple vintages. In addition to the differences in growing conditions between the vineyards, production methods also vary. What is clear is that savatiano, when tended as carefully as it is by Domaine Papagiannakos, can produce wines that are distinct, delicious, and surprisingly age-worthy too.

Two things stand out about these wines: Each one provides drinking pleasure that well exceeds its price, and they are all remarkably food-friendly. I sampled all seven of them many times over the course of a leisurely meal. Each worked well with the varied dishes and distinct flavors that were in front of us. It’s clear that Papagiannakos's non-interventionist method of letting the vineyards speak resonates loudly when you pour his wines.

While savatiano is a grape that will work well on your table all year, summer is a perfect time to introduce this Greek treasure to your senses.

Domaine Papagiannakos 2016 Natural Savatiano (N/A)

As the name indicates, this wine is made utilizing natural methods, including spontaneous fermentation. Minimal filtration occurs prior to bottling. This is truly a grape-to-glass wine. If you enjoy freshness, this is what you want to drink. Citrus and apricot leap from the nose. Savory herbs, minerals, and lemon ice are evident on the palate. The finish is crisp, clean, and really refreshing. This would serve as an excellent welcome wine for a summer party.

Domaine Papagiannakos 2016 Old Vines Savatiano ($16.99)

Temperature-controlled fermentation took place over 20 days. Insanely appealing aromatics are led by oodles of lemon notes. White peach and apricot flavors dominate the palate alongside pepper spice. Mineral notes drive the long, crisp finish. Grab a case and drink it all summer.

Domaine Papagiannakos 2015 Old Vines Savatiano ($16.99)

After being picked by hand, the grapes were fermented over 20 days in temperature controlled stainless steel. Lemon curd aromas are buttressed by hints of savory herb. Orchard fruit flavors dominate the palate. There’s richness to the mouthfeel here that carries from the first sip through the last bit disappearing on your tongue. Toasted hazelnut and wisps of spice are all part of the weighty finish.

Domaine Papagiannakos 2015 “Vientzi” Single Vineyard Savatiano ($16.99)

After being hand-harvested, the grapes were fermented over a period of 20 days. A year of bottle age followed prior to release. Bartlett pear and white fig provide enticing aromatics here. The palate is studded with fresh pecan and papaya. White pepper and limestone notes dot the long finish.

Domaine Papagiannakos 2013 “Vareli” Single Vineyard Savatiano ($22.99)

Fermentation began in stainless steel tanks and concluded in new French oak, where the wine spent four months. Gentle wisps of vanilla emerge on the nose and underpin a substantial range of citrus-based characteristics. Hints of Golden Delicious apple play alongside continued citrus on the supple palate. Racy acid lends to the crisp and mouth-watering nature of this wine. While every one of these wines works well with food, the Vareli practically screams for it.

Domaine Papagiannakos 2008 “Ktima Papagiannakos” Savatiano (N/A)

Temperature-controlled fermentation took place with skin contact. This wine didn’t see oak of any kind, but had substantial bottle-aging before release. Every now and again, almost out of nowhere a wine appears and just blows my mind, this is one of those wines. At 9 years old, this is an expression of savatiano that differs in many ways from each of its younger counterparts. It still shows off some fruit, but it’s really all about secondary and tertiary characteristics now. Hints of petrol lead the nose followed by mineral notes to spare. The fruit that does show up on the palate is tinged with an inherent bit of toasted nuttiness. It brings to mind a dried fruit tart surrounded by a toasted almond crust. The finish is impossibly long, spicy, and mineral-laden. Sometimes it doesn’t matter how many wines you’re tasting — there’s one you don’t want to let go of, and this is one of those. It’s also a wonderful argument for aging well-balanced acid-rich whites. In other words: wow.

Domaine Papagiannakos 2012 “Ktima Papagiannakos” Savatiano (N/A)

Again, there was temperature-controlled fermentation with skin contact and no oak. Four years of bottle age preceded release. Mexican vanilla bean and bits of spice are evident on the nose. The deeply layered palate is stuffed with yellow peach and apricot characteristics. Bits of marzipan and mesquite honey are evident on the lengthy finish. This is a really interesting wine that, at four years younger than the 2008, still shows off a lot of fruit. It’s impeccably balanced and blessed with racy acid, giving every impression that it’ll evolve as impressively as the 2008 has.


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!


Maria Alifragi: “Attica offers unique moments, aromas and flavours for all tastes and budgets”

Our association Attica Wine and Food Experience features wine makers of Attica’s vineyard, as well as gastronomy, tourism, culture, media and advertising professionals with a common vision: the advancement and promotion of wine & gastronomy tourism in Attica, driven by the experience and knowledge of our members.

2. How can visitors be initiated in Attica’s culture, civilisation and traditions through gastronomy and wine tourism?

Attica’s local flavours and wines reflect and bear witness to the history, culture and rich heritage of this land. Simply by tasting the produce of Attica’s land and the traditional recipes that are passed down from generation to generation, and savouring the wine of Attica’s vineyard, visitors get to know its age-long history through the narrative offered by Attica’s wine makers themselves, living a complete experience, which is now the main requirement in experiential travel.

AWAFE plans and suggests actions that combine tastings of Attica’s wines, food tastings of Greek delicacies and pairings with the respective wine variety, seminars by respected wine connoisseurs-partners of our association, as well as cultural events. Thereby we highlight Attica’s products and inform visitors about our quality and tradition, in a pleasant and delightful way. Due to the diversity of our product club’s members, we always propose new ideas for various activities that can be supported by our members or partners, and despite the adverse times we are going through, we prepare in order to welcome Greek and foreign visitors when this is all over, with a strong team and good wine!

3. What types of wineries do we come across in Attica and what do they feature for visitors to see? Tell us a few words about modern wine makers, their awards and the developments in winemaking and winegrowing.

Attica’s wineries and members of AWAFE are small- and medium-scale wine makers, when it comes to quantity, their main characteristic being the production of quality branded wines. A visit to the winery is a unique experience. Not only does it give you the opportunity to come closer to nature while touring around the stunning vineyards, but it also allows you to get to know the wine makers, discuss with them and taste the wines of your choice, at the specially designed wine-tasting premises of the winery. Museums within the wineries, as well as buildings with extraordinary historical value make the visit to the wineries all the more interesting.

Our wine makers stand out not only for their experience and professionalism in the production and promotion of wine, but also for their readiness for cooperation and their team spirit in every collective action, aiming to showcase their internationally awarded products, highlighting at the same time our land’s cultural heritage.
Attica’s wineries and AWAFE’s members are distinguished for their top quality wines, made with indigenous vines of Attica’s vineyard, measuring up and even outmatching the quality of other countries’ products. Allow me to name our wine makers individually, because they truly deserve all the attention: Allagianis winery, Aoton winery, Domaine Evinos, Gikas winery, Chateaux Kaniaris, Oenotria land Kosta Lazaridi, Nikolou winery, Kellari Papachristou, Pyrgos Vasilissis, Strofilia, Domaine Vassiliou, Stamatis winery.

4. Recently, the Region of Attica signed a Collaboration Agreement with “Attica Wine and Food Experience”, aiming at implementing common actions for the promotion of Attica’s culture, gastronomy and wine tourism. Tell us a few words about this initiative…

Our association was founded in 2018 and since day one there has been mutual collaborative spirit between the Region of Attica and AWAFE. We have already welcomed a wine and gastronomy tourism fam & press trip, and we have been hosted in two major tourism exhibitions.

Recently, Attica Wine and Food Experience signed a collaboration agreement with the Region of Attica, hoping to jointly organise and implement even more actions to support our mission. To begin with, the actions in which we anticipate working together regard wine and food tastings at the visitable wineries of Attica, each with its own individual identity.

Our website (http://www.awafe.gr) features a number of wine routes that combine visits at archaeological sites and other locations of great interest in Attica, as well as comprehensive descriptions and information on the wineries one can visit.

Other actions we wish to organise with the support of the Region of Attica include, for instance, WINE & CULTURE – wine tastings featuring a cultural event, possibly with the participation of Attica’s Municipalities that can incorporate such events in their cultural programmes.

A new important action I’d like to mention is entitled WINE AND PHILOSOPHY, in cooperation with our member VSN HUB & MARKETING LEAD, which has the know-how and the right team to see the project through.

It goes without saying, that we should continue hosting travel agents and journalists of the international thematic tourism industry, so that travel and media professionals have the opportunity to get to know us and experience our offering. Organising hybrid events and forums is also in our agenda, since we all realise that technology is an indispensable part of our lives and it’s here to stay. We have more projects in mind, which we will be happy to discuss and implement with the Region of Attica in the future.

5. In what ways can the brand name “Attica” enter the world’s gastronomy and wine map, in your opinion?

I believe that strategic marketing and advertising can have a positive impact, given that until now we have never seen any organised or targeted efforts on behalf of the state. Wine tourism is very low and we are hardly known abroad in this field. However, the market is evolving and tourism models are changing, therefore I believe this is the right moment to show everyone that beyond the sun and the sea, professionals like us have definitely a lot more to offer to each and every visitor. The actions I mentioned above, if organised with consistency and repeatedly, will be a big step forward, and we travel agents will be able to recommend these programmes to our partners abroad with greater enthusiasm and passion.

6. No more than 30 kilometres from the Acropolis, in a unique natural environment, the region of Mesogeia welcomes its visitors with the aromas of the vine and the grape juice. What experiences do Attica’s vineyards and modern wineries have in store for visitors and how do these activities enhance the overall experience?

Mesogeia is indeed the home base of many of our wine makers however our members extend beyond east Attica, all the way to Kapandriti, Megara and Ilion. Each winery has its own distinctive identity. Some are traditional, family wineries starring the producers themselves, welcoming their guests and narrating the tradition and evolution of Attica’s vineyard. In these wineries, the hosts will tell you all about the new modern face of “Savatiano”, the main indigenous PGI variety of Attica that gives us retsina, and explain how it manages to impress as the leading character in white wine blends. Other AWAFE wineries are more modern, with state-of-the-art showrooms and shops, organic cultivations, historical premises and even wine museums.

7. “Attica: Greece in a Snapshot” is the Region of Attica tourism slogan. Which culinary “snapshots” and wine routes would you suggest to Attica’s visitors?

I love the slogan! Without a doubt, Attica offers unique moments, aromas and flavours for all tastes and budgets. Our routes merge the beauty of the entire country in every single “snapshot” along the way, offering each time an extraordinary experience.

Our suggestions vary according to the wishes and preferences of Attica’s visitor. For example, I would recommend a route toward the enchanting Cape Sounio, stopping at one of the wineries in Anavyssos or the wider southeast Attica. A daytrip to east Attica, visiting the wineries in Koropi and Paiania or Marathon and Kapandriti. West, I would suggest Megara combined with Eleusis, a land that is associated with Aeschylus, goddess Demeter and the Eleusinian Mysteries.

As for flavours, I recommend Savatiano with goat meat, traditional pies, cheeses, fresh fish, platters with Greek delicacies served in the excellent wine bars in downtown Athens, sparkling wine with retsina, Vravrona with lunch and spectacular sea view in Porto Rafti. AWAFE’s website announces every new route proposed by its knowledgeable professionals and very soon it will feature the suggestions of the Gastronomy and Culture team expert, Mr. Timos Petridis. Stay tuned!



Comments:

  1. Wemilat

    I am well versed in this. I can help in resolving the issue. Together we can come to the right answer.

  2. Kelrajas

    Didn't understand very well.



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