Paraschos

 

Alexis Paraschos’s father Evangelos worked at his mother’s restaurant in Gorizia in Friuli in the 1980’s, that was where he encountered the wines of Radikon, Gravner, and Castellada. Fascinated by their work of the vines, and with whites wines macerated on the skins, the family purchased vineyards in the 1990’s and began to work in a similar fashion. The vines have now been worked organically since 2003, and no chemicals have been used in the winemaking. All of the wines are unfiltered, unfined and have zero sulfur added.

http://www.paraschos.it/index.php?lang=eng


Kai — Back to the topPARASCHOS-013.ap

Kai tech sheet

Age of Vines: 80 years old

Soil: Clay and Marl

Varieties: Tocai Friulano

Vinification Method: Grapes are hand harvested, destemmed and fermented spontaneously in open topped oak vats with no refrigeration for about four days on the skins. After that time the grapes are pressed and transferred to stainless steel tanks and kept at cellar temperature for four more days. The wine is then transferred to 2500-liter barrels for elevage for about 40 months. Batonnage is performed only if there is some reduction present.


Amphoreus — Back to the topMalvasia.ap

Amphoreus tech sheet

Age of Vines: 90 years old

Soil: Clay, limestone, and Marl

Varieties: Malvasia

Vinification Method: Grapes are hand harvested and destemmed. The crushed grapes are placed in an open topped clay amphora that the Paraschos family currently sources from Crete. The juice and skins are left in amphora without refrigeration for two months, during which, gentle hand punchdowns are performed five times a day. After fermentation is completed the amphora is covered and sealed with bees wax. Battonage is performed through a hole in the top of the sealed amphora to reduce reduction. The wine is racked off the skins normally in May (around 6-7 months of skin contact) to stainless steel tank. The wine rests in tank for a few weeks before being bottled, and is aged in bottle 2-3 years before being released.


Pairing: Ribolla Gialla — Back to the topPARASCHOS-017.ap

Ribolla Gialla tech sheet

Age of Vines: 30 years old

Soil: Marl

Varieties: Ribolla Gialla

Vinification Method: Grapes are hand harvested and destemmed, and macerated in open topped wooden vats for 5 days without refrigeration. Hand punchdowns are performed about 4-5 times per day. The skins are pressed in stainless steel tanks for about 4 days at cellar temperature. Then the wine is racked, with the fine lees, and transferred to 2500-liter oak barrels for elevage.


Not — Back to the topPARASCHOS-023_Not.ap

Not tech sheet

Age of Vines: 30 years old

Soil: Marl

Varieties: Pinot Grigio

Vinification Method: Grapes are hand harvested, destemmed, and macerated in open topped wooden vats for 8 days without refrigeration. Hand punchdowns 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-liter oak barrels for elevage.


Merlot — Back to the topMerlot.ap

Merlot tech sheet

Age of Vines: 15 years old

Soil: Clay, Limestone, Gravel, and Marl

Varieties: Merlot

Vinification Method: Grapes are hand harvested, destemmed, and macerated in open topped wooden vats for 20 days without refrigeration. Hand punchdowns 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, to 2500 and 500-liter oak barrels for elevage.


Ponka — Back to the top

Total Production: 1300 bottles

Age of Vines: 40 years old

Yields 15-20 hl/ha

Soil: Clay filled marl (called Ponka)

Varieties: 40% ribolla gialla, 30% chardonnay, 30% friulano, pinot blanc

Vinification Method: Grapes are hand harvested, destemmed, and macerated in open topped wooden vats for 14 days without refrigeration. Hand punchdowns are performed about 4-5 times per day. The wine rests in tank for 24 months in total. The wine is bottled unfined, unfiltered, and with zero sulfur added.