Made by brothers Alexis & Jannis Paraschos and their father Evangelos.
The winery started in the 1990s, inspired by wines of their neighbours 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. Spontaneous fermentation in open tank, 8 days skins (in Anfora), light slow press, 25hcl Slovenian Oak, for 24 months on lees. 1 year in bottle.