Πάρος (Paros)

Styles

Principal grape varieties

Terroir

• The soils of Paros are inceptisols developed on alluvial and colluvial materials, fertile and light-textured (sandy loam) with gravel content below 10% and calcium carbonate ranging from 4% to 19%.
• On the relatively steep slopes, terraces supported by dry-stone walls, known locally as xerolithies, are present, while the soils are fertile, permeable, and well drained.
• The sloping soils were formed through intense erosion of alfisols with a petrocalcic horizon at a depth greater than 50 centimetres and a calcium carbonate content of up to 29%.
• In the mountain vineyards above 400 metres elevation, the soils are developed on terraces retained by dry-stone walls of 1 to 2 metres in height, and the gradient on the hillsides is considerable, exceeding 12%.

• During the period of Venetian rule, the celebrated sweet, strong, and distinctively aromatic wine known as 'Malvasia' began to be produced in the triangle formed by Monemvasia, Crete, and the Cyclades, achieving wide renown throughout the region and across the countries of present-day Europe.

• The distinctiveness of Paros PDO wines is owed to the characteristics of the area in combination with the cultivated varieties Monemvasia and Mandilaria and the viticultural techniques applied.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Greece

Sources

• National product specification (PDF) — ypaat
• eAmbrosia register (EU) — File number PDO-GR-A1570
• Official trade body site — ΕΔΟΑΟ — Εθνική Διεπαγγελματική Οργάνωση Αμπέλου & Οίνου