Greek Wine Regions: Paros

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Paros is one of the larger of a constellation of Islands known as the Kyklades in the central Aegean. According to Lambert-Gocs,

Cycladic wine exports were so considerable during antiquity that the first-century BC Roman agriculturalist Columella, in his De Re Rustica, indicated them as a reason for Latium's preference to import wine rather than cultivate the vine in his day. [p.97]

Winemaking on the islands survived through Byzantium, then rose again to play an important role in the Malvasia trade of the late Middle Ages. Following the devastation of French vineyards by Phylloxera, the islands became an important source of blending wine for France. Although a number of cultivars still play a minor role in Pariote vineyards, the domestic market for bulk wines discouraged most other cultivars in favor of the productive, but leathery Mandelariá, a common Aegean variety that fortunately reveals its best side on Paros, as well as the even more productive Savatianó, which was imported to the island after World War II. The Monemvasiá, no doubt a carryover from the days of Malvasia production, survived in lesser quantities only to be revived after its inclusion in a Paros (OPAP) dry red appellation that stipulated a ratio of two-thirds Monemvasia to one-third Mandelariá.

The largest of two producers on the island is the local Paros cooperative, who were instrumental in establishing the island's appellation. The other, Manolis Moraïtis, has aimed at producing a premium-level portfolio, focusing much of his effort on exploring the potential of high-elevation (400-500 meters) mono-varietal Monemvasia. While Moraïtis produces respectable Paros OPAP reds, his Syllogi (Monemvasia from free-run juice of carefully selected grapes), a Monemvasia-Asyrtiko blend and a rosé from Asyrtiko, Monemvasia and Mandelaria have established his reputation as the premier winemaker of the region.

producers:

Co-op of Paros
Moraitis

Appelations:

OPAP

Paros Red
Paros White

OPE

none

Common Varieties

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