Summer sea breezes moderate the heat on Paros and favour freshness in its wines. Malvasia Paros is sweet and barrel-aged, made from sun-dried Monemvassia and Assyrtiko. It must spend at least 24 months in oak before release.
Elsewhere in Aegean Islands
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- LimnosNo producers listed yetLimnos is hilly, with Muscat vineyards concentrated in sheltered central and southern areas. Its PDO includes dry white and red wines, alongside medium-sweet white and sweet red styles.
- Malvasia ParosNo producers listed yetMalvasia Paros is a sweet, barrel-aged wine from sun-dried Monemvassia and Assyrtiko. It must age in oak for at least 24 months before release.
- Moschatos LimnouNo producers listed yetMoschatos Limnou is a sweet wine made entirely from Muscat of Alexandria, with floral, citrus and ripe-fruit character.
- Moschatos RodouNo producers listed yetMoschatos Rodou comes from scattered Muscat White and Muscat di Trani vineyards in several districts of Rhodes.
- RhodesNo producers listed yetRhodes's main vineyards lie in the central-western part of the island. Athiri grows at mid-to-high altitudes, while Amorgiano or Mandilaria is planted lower down; Rhodes also makes fresh, ripe-fruited sparkling wines.
- Samos2 producersPDO Samos lies mainly in the island's north. It is devoted to sweet wines made entirely from White Muscat, using sun-dried or fortified grapes.
- Santorini3 producersHot, dry summers, morning mists and strong winds shape Santorini, where vines are often trained in baskets or low gobelet forms. Look for tart Assyrtiko, dry Nykteri and long-aged Vinsanto.