All Vintages

Winemaker's Note

Paranga is a refreshing and jammy combination: a supple Merlot in the background with a touch of a very spicy Syrah under the spell of a light and more easy-to-drink Xinomavro. Its ruby red color and herbal undertones are alluring. Its remarkable acidity gives rise to a complex bouquet of cinnamon, clove, and green pepper, and a long finish. It is made to be consumed young.

Varieties

Merlot (50%), Xinomavro (25%), Syrah (25%)

Production

Selected contracted vineyards in Northwestern Greece

Ageing

5 years

Cellaring

No oak ageing. 8 months in stainless steel tank and 1 month in bottle

Origin

Selected contracted vineyards in Northwestern Greece

Food Pairing

Light and spicy with refreshing acidity and mild tannins. A simple and easy-to-drink match to pasta, vegetarian dishes and barbeque delights.

Analytical Data

Alcohol:  13.6 %
pH:  3.48
Titratable acidity:  5.5 g/lt
Volatile acidity:  n/a
Residual sugar:  2.5 g/lt
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

The grapes are sourced primarily from contract growers of the crus of Agios Panteleimon within the Amyndeon Appellation in Northwestern Greece. Sprawling at an altitude of 600m on poor sandy soil, the vineyards reach yields that rarely exceed 40 hl/ha. The area is marked by cold winters and warm summers, but the four surrounding lakes create a unique mild mesoclimate. As a result, we get high fruit concentration and ripeness with exquisitely complex and rich aromas.

Grapes are hand-picked and selected on a sorting table prior to crush. For each variety the must is cold soaked at 11-12°C in a reductive environment for 2-5 days depending on the quality of the grapes. Fermentation takes place at 20-22°C, followed by malolactic fermentation in tank. During the first five months of the year, the lees are stirred twice a week (batonnage), in order to achieve a fuller body. After the final blend the wine is bottled, usually in April after the harvest. The winemaker’s main objective is to achieve maximum fruit extraction, while preserving a good level of acidity.

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