Made by brothers Alexis & Jannis Paraschos and their father Evangelos.
The winery started in the 1990s, inspired by wines of their neighbors like Gravner or Radikon, which Evangelos fell in love with at the family restaurant he ran. The estate has been organic since the beginning and went completely natural (indigenous yeast only, no filtration, no SO2 added) in 2003, after moving to a newly built cellar that finally allowed them to work this way. 100% Pinot Grigio. Grapes are hand-harvested, destemmed, and macerated in open-topped wooden vats for 8 days without refrigeration. Hand punch-downs are performed about 4-5 times per day. The skins are pressed to stainless steel tanks for about 4 days at cellar temperature. Then the wine is racked, with the fine lees, and transferred to 2500 litre oak barrels for elevage.
In Sydney? Come and get it.
15 minute click & collect available during shop hours, or just come for a browse.