This is an orange wine. It is a reference to the fact that this wine is fermented with skin contact and not a direct reference to the color. The exact hue may vary from fairly pale to a deep amber.
It’s juicy with a lift of citrus acidity and (bear with me) top notes of Ajax (the cleanser, not the warrior), in a good way. The wine is light on its feet, goes down with digestibility, and delivers a wow-punch of tangerine, peach, fresh and luscious.
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. It is no coincidence that Tyrnavos is the only town of Greece with a PDO appellation (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.
The unique terroir of Tyrnavos, sitting on one of the few plains of Greece, under the tallest mountain of the country, mount Olympus, provide optimal conditions for sparkling and highly aromatic wines.
Naiads are nymphs associated with the water springs, aptly naming this orange, natural, organic wine from the fertile slopes of mount Olympus, the highest and most historical of Greece.
30 days of skin and stems contact in stainless steel, spontaneously fermented in ambient temperatures in small tanks, with a few days of barrel development in old oak and a few sulfites added at bottling.