Monemvasia

Introduction

Despite its origin in Laconia, Monemvasia found its ideal home in Paros, where it is the only white variety included in the PDO Paros blend (along with Mandilaria). It is a highly adaptable variety that produces wines with elegance and balance.

Tasting Notes

Color: Pale lemon with golden highlights. Aromas: Subtle aromas of white flowers (jasmine), citrus fruits, and green apple, with hints of honey as it ages. Palate: Medium body, refreshing acidity, and a very clean, almost mineral finish.

Gastronomy

Seafood: Small fried fish, calamari, and fresh seafood salads. Pies: Traditional vegetable pies and cheese pies with island cheeses (e.g., xinomizithra). Light Dishes: Pasta with white sauces and lemon chicken.

Terroir

Terroir: In Paros, it is cultivated in sandy and clay-loam soils, which are low in organic matter but rich in minerals. Ungrafted vines (not affected by phylloxera) are common on the island. Climate: The environment is arid with intense sunshine. The strong northern winds (meltemia) are crucial as they cool the vines and prevent disease development, maintaining the grape's acidity. Result: Wines with crystalline clarity, subtle aromatic intensity, and a characteristic sense of freshness.