Kitma Moraitis was founded in 1910 by Manolis Moraitis in Naoussa of Paros (not to be confused with the Northern Greek Naoussa appellation) close to Aghioi Anargyroi beach.
He started with just a small vineyard and purchased additional grapes from other growers in the area. Theodore Moraitis, Manolis’ great-grandson, is now the 4th generation at the helm of the estate and has become a renowned winemaker in his own right. Moraitis currently has 10 hectares of vineyards planted with indigenous varieties, namely white Monemvasia (Malvasia) and red Mandilaria, on the unique sandy soils of Paros island. Those two varieties play a central role in the island’s winemaking history, especially when vinified together in one of the appellation’s trademark reds. This is truly a local specialty; Paros is the only Greek PDO allowing a red and white blend. A percentage of Monemvasia is indeed required for all of the appellation’s wines, white, red or sweet.
If you are a fan of Northern Rhône Syrah-Viognier you will simply love this wine. The wedding of Viogner and Syrah, with the former bringing aromatic lift and freshness, is similar to that of Monemvasia with Mandilaria
For their Paros Reserve, Moraitis source fruit from mountain plots, which due to altitude and the influence of sea winds, retain greater acidity and more complexity of flavour. The red and white grapes are fermented together in stainless steel and then transferred to French oak barrels where they age for 16 to 18 months. The wine is then bottled and aged for another eight months before being released to market.
What’s in the glass: Restrained nose of maraschino cherries, strawberry jam, pink grapefruit and chocolate shavings, with a gentle perfumed lift on the background. The palate is soft, with fine-grained tannins and a certain lightness underneath the rich flavours of cherry, prunes, vanilla and glazed nuts. The finish is long and elegant, with black pepper adding a spicy edge.
Grape Variety: 75% Mandilaria, 25% Monemvasia
Region/Appellation: Paros PDO
Alcohol content: 13% ABV
Current vintage: 2017
Ideal serving temperature: 16ºC
Drinking window: Can be cellared for up to five years.
Pairs perfectly with: Grilled red meat, game and pork stew.