This deep red by the Tatsis brothers is made of a blend of the three Greek grapes Xinomavro, Cinsault and Negoska. The name Pappou means grandfather and is a homage to their own Pappou.

The grapes are grown at an altitude of more than 400 metres on the Macedonian hillsides using biodynamic and organic growing methods. They are hand-harvested and vinified using only the wild, indigenous yeasts. The wine is aged in oak barrels for at least 12 months and bottled without clarification or filtration.