The Savatiano grapes are fermented in INOX stainless steel tanks at a controlled temperature (60°-65°F). A small amount of resin from native pine trees in the Attica region is added to the wine to achieve the traditional flavor profile of this ancient style of wine. 

The Savatiano vineyards used for the Papagiannakos Retsina are located in southeastern Attica at an altitude of 330 feet. The landscape is cup-shaped with the vineyards facing north, which prevents the grapes from being overexposed to the heat of the sun. The vineyard is over 50-years-old, and is farmed without irrigation, resulting in low-yielding vines that produce grapes with rich, concentrated fruit flavors.