All Vintages

Winemaker's Note

A vivid mousse composed of small-sized bubbles enhances the aromatic intensity of the wine and creates a vibrant mouthfeel. Aromas of apricot and peach from the Chardonnay, combined with floral notes coming from the Xinomavro make up a complex aromatic character, balanced by the wine’s freshness and highlighted by its lingering finish.

Varieties

Chardonnay, Xinomavro, Moscato

Production

n/a

Ageing

2-3 years

Cellaring

The base wine stays on its lees for 5 months

Origin

Selected vineyards of the Amyndeon PDO area in NW Greece

Food Pairing

Excellent match to finger food served at a party, it can also be enjoyed on its own, as an aperitif or dessert.

Analytical Data

Alcohol:  11.8 %
pH:  3.15
Titratable acidity:  6.4 g/lit
Volatile acidity:  0.34 g/lit
Residual sugar:  20.0 g/lit
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  16/120 mg/lit

The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude (600m) and the poor sandy soils of the area lead to the production of wines displaying finesse and a rare aromatic character. The four surrounding lakes that act as a buffer zone create perfect weather conditions for the cultivation of Xinomavro, more temperate than expected in this continental climate.

The grapes selected for Paranga are suitable for the production of sparkling wine, taking into account factors such as alcohol potential and acidity.

The must is composed entirely of grapes carefully selected during the harvest on the basis of their content in sugars, phenols and acidity. After delivery at the winery, and before the press, the grapes are chilled at 11-14 °C. Three pressings take place, of which the second one is used for the production of Paranga Sparkling. The first fermentation is carried out using the traditional method. Then the wine is transferred to the tanks for the second fermentation, during which the bubbles are formed. The wine will stay on its lees for 5 months on its lees and then for 5 additional months in the bottle.

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