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Vineyard of Paros

The Parian vineyard and the PDO Parian wines

When the James Bent, A British traveler, visited Parikia in 1885 and located a church dedicated to St. George the Drunkard, he concluded - and recorded it in his notes - that Christianity at least in this case had reconciled with Dionysus the god of wine, feasting and of the theater.

The cultivation of the vine during the Byzantine period continued in the Aegean islands and the wine of Malvasia, wine produced in the Cyclades-Crete-Monemvasia triangle, is becoming sought after in European countries.

During the Turkish occupation Viticulture was not restricted or banned, as one would expect due to the Muslim religion, and this is because the Turks saw viticulture as a serious source of tax revenue.

When the phylloxera hit France the Westerners sought wine from the Cyclades for their blends. THE Paros corresponds and so at the beginning to the middle of the 20th century finds the island with vineyards in an area of ​​10 thousand acres - compared to 5 thousand today - with an average annual production of 2.500.000 liters. In 1950 there are five private wineries on the island that produce wine, much of which is exported as a wine improver produced from raisin winemaking. When raisin winemaking was banned in 1953, demand for Parian wines was dramatically reduced, leading to the closure of Paros wineries.

In 1956 the Union of Agricultural Cooperatives intervenes dynamically with the first privately owned winery and provides a solution to the impasse of the Parian vine growers. He collects the island's grapes, vinifies it and until the early 1970s sends it in bulk either in the form of sweet wine for the production of liqueurs, or as a dry wine - mainly for its body and color - of other wines in Athenian wineries and abroad.

Only when tourism developed in Paros - in the late 1970s - did the production of bottled local wines for the needs of the island dare. In 1981 Paros was promoted to a viticultural location with wines with a Designation of Origin for wines produced from Monemvasia and Mandilaria varieties.

Since then, the local winery has started to develop, combining the best traditions with the modern oenological practice.

Today in Paros there are 4 wineries with the largest volume of wines to produce the Moraitis Winery and then the winery of the Union of Agricultural Cooperatives of Paros. The main feature of the traditional climates of Paros is that they do not have a trunk, but the branches crawl on the ground (the so-called aplotaria) to protect the grapes from strong winds (today this practice is almost abolished and linear cultivation prevails).

The varieties growing in Paros was the MandilariaThe Monemvasia, the Saturday, the Mavrotragano, the Aidani, the Mavrathiri, and the lesser known the Waffles, the Bad blackThe WhitesThe PapatsoudaThe River riversThe Tender and the Parian viticulturists used to have mixed climates on their estates.

The variety is cultivated today in a large part of the Parian vineyard Mandilaria, which gives a red wine with a wonderful color and intense tannins. With the consolidation of the red Mandilaria at a rate of at least 35% and Monemvasia are created PDO red wines. The rest of the vineyard of Paros is dominated by Monemvasia, a name that refers to Medieval Malvasia. Monemvasia, when properly cultivated, gives high quality wines with characteristic aromas that they produce PDO white wines.

From 2011 the PDO Malvasia Paros, which is a white sweet wine produced from grapes with a high sugar content and Monemvasia had this characteristic.

At the end of August the people of Paria harvest and press their grapes. Regardless of the quantity that will be sent to the wineries, there is no grower who will not press himself in his press, to make his own wine that will accompany him to next year's meals and parties. And this will always be done with due diligence as a cycle of life and tedious work (pruning, pruning, carving, weeding, plowing) has come to an end.

And it is a spectacle worth watching.

  • The Vineyard of Paros - Paros - Greek Gastronomy Guide
  • The Vineyard of Paros - Paros - Greek Gastronomy Guide
  • The Vineyard of Paros - Paros - Greek Gastronomy Guide
  • The Vineyard of Paros - Paros - Greek Gastronomy Guide
  • The Vineyard of Paros - Paros - Greek Gastronomy Guide
  • The Vineyard of Paros - Paros - Greek Gastronomy Guide
  • The Vineyard of Paros - Paros - Greek Gastronomy Guide
  • The Vineyard of Paros - Paros - Greek Gastronomy Guide
  • The Vineyard of Paros - Paros - Greek Gastronomy Guide
  • The Vineyard of Paros - Paros - Greek Gastronomy Guide

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Vineyard of Paros

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