Paros (wine)

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Location of the OPAP Santorini (rust red) and Paros (bright red)

Paros ( Greek Πάρος ), an island in the central Cyclades, is home to some important wine-growing regions, including an appellation of the highest Greek quality level OPAP ( Onomasia proelefseos anoteras piotitos Ονομασία προελευσέως and αντέρας for dry white wines ) for ανωτέρας for dry white wines. In addition, some remarkable red and white wines are pressed as TO's ( Topikos Inos Τοπικός Οίνος, country wine with designation of origin '). The area of ​​the OPAP only includes the main island Paros , Andiparos ( Greek Αντίπαρος ), on which viticulture is also practiced, is not included.

Soil and climate

The wine-growing areas are scattered all over the island, but the best locations are in the central part of the island at heights between 250 and 400 meters. The soils on Paros are not very humus; Gneiss , granite and marble rock predominate on Paros, while soils of volcanic origin dominate on Andiparos. The slate and clay marl soils that occur occasionally are particularly suitable for viticulture. The climate is less extreme than on Santorini, especially strong winds are less frequent than there, but summer water shortages are also a big problem here. The vines are usually raised to creep so that old vines can cover an area of ​​around six square meters. This educational system is called aplotaries ( Greek απλωταριές , Sing. Απλωταριά) in Paros . Paros was not reached by the phylloxera disaster of the late 19th century, so that many vineyards are still planted with real-root vines.

Grape varieties

The main vines on Paros are the white monemvasia and the red mandilaria . In addition, small vineyards are still planted with original Cycladic vines, such as the red Karabraimis , but mostly only deliver house or bottle wines. The red vine Aidani Mavro is significant, even if only to a small extent . Savatiano , which came into great fashion for a short time after the Second World War and began to displace Monemvasia, which is significantly less profitable and more costly in terms of vinification, is no longer allowed to be stocked today. There are also small plots with Assyrtiko ; However, this quality grape is not as important in Paros as it is in Santorini . International vines such as Sauvignon Blanc , Cabernet Sauvignon , Merlot and Syrah are also increasingly being planted. In addition, the white Malagousia could develop its considerable potential on Paros.

The maximum yields for the two OPAP varieties were set at 70 hectoliters / hectare. For the top products, however, these hectare yields are far from being reached.

Wines

OPAP wines

The red band of the OPAP may carry dry red and white wines. The white wines are made from Monemvasia. They are golden yellow, mostly very alcoholic and not particularly acidic wines with an unmistakable fruit aroma. The OPAP red wines from Paros are unique in that two thirds of them (since 1989 only half) consist of the white wine variety Monemvasia. The rest is made up of the Mandilaria red wine grape. Usually freshly squeezed manidilla must is added to fermenting momenvasia. Despite the high proportion of white wine the coloring power of Mandilaria is very large, so that a more colorful, often very dark red wine, but actually a Rotling arises. The different ripening times of the two grape varieties is problematic: the Monemvasia grapes are harvested overripe, while the mandilary grapes have not yet reached their peak of ripeness at harvest. The wines are matured differently in steel tanks or in oak barrels and marketed accordingly differently. Among the OPAP red wines, the Paros Réserve is considered the best quality, among the white wines of the OPAP there are those in which the destemmed and squeezed grapes are pre-fermented for a few hours at very cool temperatures before they are gently pressed and in barrels made from new French oak is expanded. In general, however, it must be said that especially the red wines of the OPAP Paros are not necessarily among the very best reds that the island has to offer today.

Wines outside the OPAP

In addition to the OPAP wines mentioned above, a number of other wines are marketed as TO's and EO's (Epitrapezios Inos Επιτραπέζιος οίνος, table wine '). In particular, some red and white wines that are labeled under the TO Aegean Islands (Τοπικός Αιγαιοπελαγίτικος) deserve attention. Among the red wines, a blend of 80 percent Cabernet and 20 percent Aidani Mavro stands out, among the white wines a blend of Monemvasia and Assyrtiko. In addition, there are also some rosè wines, mainly from Madilaria and Assyrtiko, in the supraregional, partly also international trade, as well as a red Imiglykos (Ημίγλυκος).

A similarly important tradition for sweet wines such as on Samos or Santorini never existed in Paros. Nevertheless, sweet wines were and are produced locally using different methods. Only one Vin naturellement doux called Liastos , made from sun-dried Monemvasia grapes , is currently marketed internationally .

Individual evidence

  1. ↑ a b Lazarakis (2005) p. 372
  2. ↑ Lazarakis (2005) p. 371
  3. ↑ Lazarakis (2005) p. 375

literature