 |
| PAROS ISLAND Though just a 1.5 hour, high speed boat ride away from Santorini, the island of Paros could not be more different. The island is vibrantly lush in comparison to the hardscrabble terroir of Santorini. The Moraitis Winery can be found just up the road from the picturesque old fishing port of Naussa. Manolis Moraitis is an affable man whose grandfather started this winery in 1910. Though grapes are grown on many parts of the island, his is one of only two wineries, the other being the coop. There are 1200 hectares of vineyards on the island and Manolis owns 35 and is planting more, producing 45,000 cases of wine each year from his own and purchased grapes. The estate vineyards are certified Organic. He is justly proud of the tasteful remodeling he has made of the winery and tasting room. Here, the reds are equally as compelling as the white wines. |
| Moraitis Website |
 |
| Sillogi |
| Regional Wine of Cyclades Certified Organic From the vines of Manolis Moraitis' family in Paros, uniquely crafted from the varieties Malagouzia and Assyrtiko, cultivated always with his care and under his supervision. The vines are integrated in a biological culture programme since 1997 and controlled by the certification organisation DIO. - Early vintage between August 10th - 20th - Pre-fermentation cryoextraction at 10 °C for 8 - 10 hours. - Mild pressure aiming at revealing the typical characteristics of the Paros terroir. - Alcoholic fermentation at 16° - 18 °C. It has a big rich center with a clean crisp finish. There is no white wine in Greece like it. |
| Paros Oinos White |
| Produced from the great mountainous Monemvasia, the local white variety from the area of Lefkes, Thapsana and Stavros. Monemvasia is thought to be the original variety (or part of a group) that produced Malvasia (also known as Malmsey or Madeira) when the trade in this genre was centered in the eponymous medieval port town on the southeastern coast of the Peloponnese. By the 1400s, Malvasia production had been largely co-opted by Crete and other Aegean islands. As the port's influence declined, so did the production of the wine. This variety grows almost exclusively now on Paros. Monemvasia wines are aromatic with hints of muscat flavors and spices and medium acidity. This wine has a delicate bouquet, rich body and long aftertaste. |
 |
| Paros Reserve Red |
| Created from the combination of two ancient varieties, the white Monemvasia 60% and the deep red Mandilaria 40%, which flourish under the bright sun and resist the string winds of Paros. The Mandilaria grape, rich in color, is also known as Amorgiano. It is mainly cultivated on the islands of Paros, Rhodes and Crete. Mandilaria is found in various Appellations of Origin usually with other grapes such as Monenvasia in Paros, Kotsifali in Crete or as a single variety on the island of Rhodes, producing distinctive red wines - Made of selected mountainous low yield (5000 kg/ hectare) Paros vines. - Vintage between September 15th - 30th - Pre-fermentation cold extraction for 4 - 5 days in a fermenter. - Alcoholic fermentation at 25 °C. - Tanking for more than one year. - Aging for at least two years in new oak French barrels. - Aging in the bottle for one year. It is a deep red velvety wine with a rich bouquet of wild flowers and a deep, red color. |
| Liastos |
| A rich, sweet white wine from Monemvasia, sun-dried on mats, then aged in barrel for one year. |
| Printer Friendly Version |
| Copyright © 2002-11 VOS Selections, Inc. |