Vinified in small 600 liter stainless steel tanks with 14 days of skin contact, fermented in ambient temperature (~72 degrees fahrenheit). 50% of stems were reintroduced into the fermentation tank and removed upon completion. Bottled unfiltered and unfined with a few sulfites.
Farming: Certified organic
Papras Bio Wines is operated by the Papras family. Stergios Papras, the family’s oenologist, was the local co-op’s president and oenologist from 1979 until recently, who gave the region its current fame in regards to the Black Muscat of Tyrnavos grape, and the quality production of Tsipouro (Greek Brandy). It is no coincidence that Tyrnavos is the only town of Greece with a PDO appellation, the highest tier for a distilled product.
Stergios Papras, has always been an advocate for organic viticulture, and his vineyards have been certified organic since 1990, the first year this was possible for Greece. His brother, Thomas, and his son, personally tend to the vineyards. The focus is on fresh, organic, sparkling and still wines, with the indigenous grapes of the area, mainly Black Muscat of Tyrnavos, and Roditis, the rosy-skinned and second most planted grape of Greece.
100% Black Muscat
Synonymous to Hamburg Muscat, this grape came from a cross between Schiava Grossa (Italian Origin) and Alexandria Muscat (Egyptian Origin) in England in 1850. Cultivated for first time in Tyrnavos around 1930, it emerged as the dominant variety grown on 3,700 acres. The micro-climatic conditions and aroma make unique wines of all types, but the sparkling wines are particularly aromatic.
Region: Tyrnavos (Thessaly)
In the middle of mainland Greece, the Thessaly region lies on a coastal plain that extends inland from the Pagassitikos Gulf and Aegean Sea, has Pindos Mountains to the west and Mount Olympus, the mythical home of the Greek Gods to the northeast. At the foot of the sacred mountain, is where the Tyrnavos vineyards are located.
The agricultural reputation of Thessaly always relied on grain production, as evidenced by archaeological findings. Thessaly was the granary of Greece in ancient times, and yet vineyards naturally grew wild when viticulture was started in the region. The Thessalian wines have been recognized as far back as in the Iliad where Homer wrote that Evnios, the son of Iasona and Ipsipilis, was sent to Troy with boats carrying wine from the vineyards of Thessaly.
The presence of the Greek God, Dionysus, the protector of vines and wine, can be found in Thessaly and particularly the area of Tyrnavos, where many worshiped him to watch over their vineyards. Written historical references to viticulture and wine in Tyrnavos exist in the Byzantine period, as well, when taxes were levied on wine by the Lord of Thessaly (ref. year 1295). From the Ottoman Empire rule through the release of Tyrnavos in 1881, the region’s vineyards were among the few estates which were recognized perfect and paid only the tithe of the grape must.
The soil is suitable for viticulture as it is mainly flat. The climate of the region has relatively low winter temperatures with moderate rainfall, while summers are usually hot and dry. From the varieties grown for the production of white, rosé and red, dry, semi-dry and semi-sweet wines and varietal PGIs, the primary wine is the Muscat of Tyrnavos. This variety is available worldwide, but in Greece, it is synonymous with Tyrnavos and is the global benchmark for this variety. Wines made from Muscat have an aromatic character reminiscent of rose
Tasting: Blood orange, flowers, rose, peach
Pairing: Spicy Indian and Thai dishes, Korean BBQ Tacos