Papadopoulos SRTK 2025

Rapsani occupies the lower slopes of Mount Olympus above the Vale of Tempe. Its wine history is intertwined with the economic history of the village itself. During the seventeenth and eighteenth centuries viticulture existed alongside sericulture (silk cultivation) and textile production as Rapsani developed into an important commercial centre. By the nineteenth century the local economy had turned increasingly towards wine. The reputation was sufficiently established that the Greek state formally recognised Rapsani as a wine designation in 1932.

Modern PDO Rapsani is associated with the red varieties Xinomavro, Krasato and Stavroto, but the old vineyards contain a much broader collection of grapes. Nikos and Dimitris Papadopoulos began working in Rapsani in 2017, recovering old parcels on steep schist slopes and preserving scattered white varieties alongside the traditional reds. Their vineyards are dry-farmed without fertiliser or irrigation and retain traditional low-trained bush vines.

Fermentation is spontaneous with indigenous yeasts and without temperature control, followed by minimal sulphur addition. The 2025 retains a small amount of residual sugar, placing it just into off-dry territory, although Assyrtiko’s considerable natural acidity keeps the wine fresh and firmly structured. At 13% alcohol, it combines red apple and green pineapple with saline, briny flavours, a faint honeyed richness and a savoury, slightly nutty finish. It is an especially interesting expression of Assyrtiko a world apart from the volcanic soils, wind and ex- treme maritime conditions that established the variety’s international reputation on Santorini.