Paraschos, Amphoreus

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An eclectic and multifaceted nose prepares the palate to a full, juicy, mineral and long sip. Yellow ripe fruits, white flowers and aromatic herbs. On the palate round, mineral, crunchy with a very long persistence 90 year old vines. 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.The wine is racked off the skins normally in May (around 6-7 months of skin contact) to stainless steel tank.  Vintage: 2015 Varietals: Ribolla Gialla Farming: Organic, Unfiltered/Unfined, No Added Sulfites