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ANTONIS PAPANTONIS
1937 and originally had 70 members. In 1959, in collaboration with the Wine Institute, it
carried out the first experimental bottling of Agiorgitiko. Today, after 86 years of operation
and in modern facilities, it has more than 400 members and the capacity to ferment
10,000 tons of grapes annually, making it one of the largest producers nationwide.
Our last stop in Nemea is the small modern Papantonis Winery in the town of Argos,
on the road to the Ancient Theatre. Charming and neat, it reflects the care that Antonis
Papantonis lavishes on his wines, which are produced from privately owned vineyards in
Maladreni. The vineyards extend over slopes with an average altitude of 320 meters, and
clay-sandy soils with drainage properties that allow the grapes to ripen slowly. In 1979,
Antonis Papantonis bought these vineyards, feeling that nature, vine growing and wine
production could fulfil him more than life in the big city. Today, he continues to take
the same attitude to life and creation, focusing his activity on only two Greek varieties
(Agiorgitiko, Roditis) and one international cultivar (Chardonnay) and staying true to the
meaning of the names of his labels: red Miden Agan, a P.D.O Nemea meaning ‘nothing
in excess’, and white Metron Ariston, meaning that avoiding extremes and excesses is
the best attitude. We tasted them, served with traditional local delicacies, as the winery
welcomes visitors every day.
MESSINIA, THE FAVOURABLE INFLUENCE OF THE IONIAN SEA
Our journey to the wine-focused Peloponnese continues on the West coast, in Messinia.
Here, the vineyards are located on highlands, exposed to the favourable influence of
the Ionian Sea, on calcareous soils, with smaller water reserves. The most remarkable
WINTER 2023 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE
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