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Parparoussis Assyrtiko


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Vintage: 2017
Region: Peloponnese, Greek
Viticulture: Organic
Grape varieties: 100% Assyrtiko

Parparoussis Assyrtiko is a softer, more restrained style of Greece’s most popular white varietal. Salinity, orchard fruit, and high acidity.

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About Parparoussis Assyrtiko

Parparoussis Assyrtiko is a natural Assyrtiko from Greece! Famously high in acid and age-worthy, this expression of Assyrtiko comes from the family estate Parparoussis located in the Peloponnese and drinks differently than Assyrtiko from Santorini. Softer, more characterful, with mature, pithy fruit notes, salinity, and white nuts.

About Parparoussis Winery

Parparoussis Winery was founded in 1974 by oenologist Athanassios Parparoussis. The winery’s premises, where the vinification, maturity, aging, and bottling take place is at the family estate at Bozaitika, Patras which is located on the Northwest coast of Peloponnese. The climate is mild, influenced by sea breezes and cool mountain air. The privately-owned vineyards include 10 hectares at Movri Achaias which produce Assyrtiko, Athiri, Sideritis, Mavrodaphni (red dry), and Cabernet Sauvignon. The winery’s goal is to focus on superior quality. The area in its totality is characterized by a tremendous ecosystem. The forest of Strofilia and the lake of Kotyhiou are of particular environmental interest and are protected by the Ramsar Agreement.

Today, the estate is a family-run estate where Athanassios Parparoussis and daughters Erifili (oenologist) and Dimitra (major in economics) are responsible for the estate’s success. The aim of the estate is to promote the Greek indigenous varieties and produce wines with the unique character of the variety. The winemaking from red varieties is taking place based on the classical method of red vinification. Fermentation is done over 30-35 days using local yeasts. Aging is done in Allier French oak barrels. (60% new – 40% second use). The winemaking for the whites varieties is based on the classical method of white vinification; Fermentation in low temperatures and preservation of the wine “sur lie”. Intervention is minimal and natural such as control of temperatures, transfusion, etc… This methodology assures and enhances the typical characteristics of the varietals, their elegance, and their uniqueness.