Food Matching: A match to pasta, meat, as well as vegetarian dishes and barbequed food.

Vineyard: Paranga, a.k.a. "The Shack" in Greek, takes its name from the state of the Kir-Yianni winery in Amyndeon, back in 1997 when Yiannis Boutaris bought it. The grapes are sourced primarily from contracted growers in the Amyndeon appellation in Northwestern Greece. The vineyards are sprawling at an altitude of 600m on poor sandy soils. The area is marked by cold winters and warm summers, but the four surrounding lakes create a unique mild meso-climate. As a result, we get high fruit concentration and ripeness with exquisitely complex and rich aromas.

Vinification: Grapes are hand-picked and selected on a sorting table prior to crush. For each variety the must is cold soaked at 11-12°C in a reductive environment for 2-5 days. Fermentation takes place at 20-22°C, followed by malolactic fermentation in tank. During the next five months of the year, the lees are stirred twice a week (batonnage), in order to achieve a fuller mouth feel.