Parparoussis Gift Dionysis 2018

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Tasting Notes


Founded in 1974 by oenologist Athanassios Parparoussis, the Parparoussis Winery is located at Bozaitika, Patras on the Northwest coast of Peloponnese in Greece where sea breezes and cool mountain air yield a mild climate favorable for grape growing. The privately owned estate includes 10 hectares of vineyards at Movri Achaias which produce Assyrtiko, Athiri, Sideritis, Mavrodaphni (red dry) and Cabernet Sauvignon varietals.

Today, Athanassios Parparoussis and his daughters, Erifili and Dimitra, with their backgrounds in oenology and economics, respectively, share responsibility for the estate’s success. The family strives to promote Greek indigenous grape varieties and produce wines that highlight the unique character of each grape. For the production of white wine, the Parparoussis oenologists follow the classical vinification method: juice ferments at low temperatures and ages on its lees for a particular time. The family emphasizes minimal intervention and tries to keep conditions and processes (like temperature control, transfusions, etc.) as natural as possible. So doing, they believe, assures and enhances the typical characteristics of the varietals, their elegance and their uniqueness.

This wine is made exclusively from the Sideritis grape, native to the northwest region of the Peloponnese peninsula in Greece. Sideritis derives its name from the Greek word sidero, meaning “iron” – a likely reference to the mineral qualities of the grape and the wine it produces. The sideritis grapes are a thick, pink-skinned, late-ripening variety typically grown on 25-year-old vines planted in Movri Achaias on its calcareous soils rich with medium-sized stones and trace metals. Though sometimes used to make rosé wine, Sideritis is most commonly vinified as white wine and is traditionally blended with roditis grapes. Rarely seen as a single-variety wine, Sideritis is highly valued for the zing and acid it adds to a blend.  


This is a very Greek white with notes of apple, anise and touches of pine. Lightly creamy in texture, it is medium in body as well as acidity. Additional notes of citrus, juniper and sage add to the complexity and layers of this wine.


Enjoy with shellfish, baked flaky fish, ceviche of white fish, smoked mackerel with potatoes, sushi, or vegetable crudité. Going Greek? …Try it with Arni A La Hasapa (Greek style baked lamb with tomatoes) or with Dakos (a “Greek Bruschetta” made of crispy barley rusks topped with tomatoes, feta, olives, capers and olive oil).


Food Pairing Suggestions

Cheese, East Asian (Chinese/Japanese/Korean), Fish (white), Green Salads, Perfect Aperitif Wine, Sushi, Vegetables

Greece , Achaia
Grape Varietal:
$21.00 each