Viticulture: the grapes used to produce Paranga come from the vineyards of contract growers in the wine-growing area of Agios Panteleimon within the Amyntaio Appellation in north-west Greece. Extending at an altitude of 600m on poor sandy soils, the vines reach yields that rarely exceed 40 hl / ha. The region is marked by cold winters and hot summers, but the four surrounding lakes create a unique mild mesoclimate. Therefore, the concentration and maturity of the fruits produce rich and complex aromas.
Vinification: the grapes are picked by hand and selected manually on a sorting table before being pressed. For each variety, the must is cold soaked between 11 and 12 ° C in a reducing environment for a period ranging from 2 to 5 days depending on the grapes. Fermentation takes place at 20-22 ° C, and is followed by malolactic fermentation in tanks. During the first five months of the year, the lees are mixed (batonnage twice a week), in order to obtain a better body. After the final blend, the wine is bottled, usually in April after harvest. The main objective of the winemaker is to obtain maximum fruit extraction, while preserving a good level of acidity.