
8 6 10829 KM
We also lease a few plots of old vines in the mountains, which we cultivate using a rototiller (1 hectare). The terroir of Paros is diverse in terms of bedrock (granite, gneiss, and limestone/marble). All our wines are vinified with indigenous yeasts and aged on their lees. Our wines are unfined, unfiltered, and bottled in the spring. The estate's philosophy is to produce wines that reflect the terroir of Paros as closely as possible, with no additives except for the use of sulfur in minimal doses, between 20 mg/l and 45 mg/l total sulfur.
No orange wines at the moment.
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