Cuvée / 01
2023 · 12.5%
Pardus Bianco
Assyrtiko · Malagousia
- Maceration
- 14 days on skins
- Production
- 1,180 bottles
- Wild fennel
- Salt-rind
- Quince
- Wet stone
Allocation
€38
par·dus
A natural wine project from the western slopes of a forgotten Aegean island. Low intervention, high altitude, single-vineyard.
- Founded
- 2019
- Hectares
- 3.2
- Altitude
- 612m
- Cases / yr
- 1,800
Wild ferment ✺ No fining ✺ No filtration ✺ Single vineyard ✺ Hand harvest ✺ Old vines ✺ Low sulfur ✺ Biodynamic ✺
Wild ferment ✺ No fining ✺ No filtration ✺ Single vineyard ✺ Hand harvest ✺ Old vines ✺ Low sulfur ✺ Biodynamic ✺
§ 01
— Manifesto
We don't make wine. We refuse to make almost everything else.
No oak chips. No selected yeasts. No enzymes, no acid corrections, no sugar adjustments, no reverse osmosis, no spinning cones, no cryoextraction. No new French barriques with their slow leak of vanilla into a liquid we did not put there.
We harvest by hand, ferment in old clay and concrete, and bottle unfined and unfiltered. The vineyard is the recipe. The vintage is the chef. We are, at best, the kitchen porter who does not get in the way.
— M. Halaris, winemaker
§ 02
— The Land
Coordinates — 38.2146° N, 22.1234° E
Six hundred and twelve metres above a sea that does not forgive.
Fig. 02 — Terraces above the village of Ano Vouno
Soil
Schist, limestone, decomposed clay
Aspect
North-west, exposed to the meltemi
Vines
Avg. 67 years, massale selection
Varietals
Assyrtiko, Malagousia, Mavrotragano
§ 03 — The Wines
Four wines, one vineyard, no compromises.
Each parcel is harvested, fermented, and bottled separately. We do not blend away the year. The bottle on your table is the season it came from, nothing more.
Cuvée / 02
2022 · 13.0%
Pardus Rosso
Mavrotragano · Voudomato
- Maceration
- 21 days on skins
- Production
- 820 bottles
- Sour cherry
- Dried rose
- Black tea
- Iron
Allocation
€44
Cuvée / 03
2023 · 11.5%
Pardus Pet-Nat
Assyrtiko · Muscat
- Maceration
- Ancestral, disgorged by hand
- Production
- 640 bottles
- Bergamot
- Pear skin
- Yeast
- Sea air
Allocation
€32
Cuvée / 04
2021 · 12.5%
Pardus Amphora
Mavrotragano, old vines
- Maceration
- 11 months in clay amphora
- Production
- 480 bottles
- Pomegranate
- Tobacco
- Tar
- Dried herbs
Allocation
€68
§ 04 — The Process
Twelve months. Five acts. One bottle.
- I
Hand harvest
Three passes through each parcel over ten days. Grapes are picked into 18kg crates, never into the bin trailer. Sorted at the vine, not at the winery.
Late July — early September - II
Whole-bunch press
Press cycle lasts six to eight hours. The juice is settled overnight in stainless and racked by gravity. No pumps, no centrifuges, no shortcuts.
August — September - III
Wild ferment
Fermentation begins on its own, in old clay amphora or concrete egg. Native yeasts only. Temperatures follow the cellar, not a thermostat.
September — November - IV
Time on the lees
Eleven months of nothing. The wines rest in vessel, in cellar, in silence. Bâtonnage once a month. No bâtonnage for reds.
October — August - V
Bottle, unfined
A single racking by gravity. Bottled with no fining, no filtration, and 12mg/L of sulfur at most. Labels applied by hand, one at a time.
Following autumn
§ 05 — Visit
Come up the hill. We pour until sundown.
Tastings are by appointment, for no more than eight people, on a stone terrace overlooking the village and the western sea. We pour what is open. We do not pour what is not.
- Hours
- Wed — Sun, 16:00 to sundown
- Duration
- 90 minutes · five wines · bread & olive oil
- Price
- €45 per person, waived on purchase
- Address
-
Ano Vouno, 84401
Cyclades, Greece
Tasting terrace 38.2146° N, 22.1234° E