For over a century, the Moraitis family has been weaving the Cycladic spirit into every bottle, preserving the rich vineyard heritage of Paros. Winners of the prestigious Wine Production Award, the family’s legacy has become synonymous with the island’s unique terroir and exceptional winemaking.

Founded in 1910 by Manolis Moraitis in the remote village of Naoussa, the winery is the oldest on Paros and one of Greece’s oldest. Manolis, a pioneer of Parian viticulture, started crafting wines from local varieties like Mandilaria and Monemvasia. He would fill barrels and ship them via the family’s trade boat, Sevasti, to ports around the Aegean. Over the years, the winery expanded, gaining renown for its high-quality wines and becoming a symbol of Parian winemaking.

Today, Moraitis Winery continues to produce wines from the same grape varieties cultivated by their great-grandfather. These wines, now proudly carrying the PDO (Protected Designation of Origin) Paros label, are the only PDO wines in the Cyclades outside of Santorini. The 1960s saw new equipment and the electrification of the surrounding area, while 2003 marked another milestone as Theodoros Moraitis, armed with a degree in Oenology, joined the family business alongside his brother Savvas.

The winery uses stainless steel tanks, clay, concrete, and barrels to vinify grapes predominantly sourced from their own organic vineyards, which span coastal and mountainous areas. They employ their extensive experience to produce PDO Paros wines such as sweet Malvasia, a white wine from 100% Monemvasia, and a red wine from Mandilaria and Monemvasia – the only PDO Greek wine made by co-fermenting red and white varieties. With an annual production of around 180,000 bottles, Moraitis Winery is not only the island’s largest but also a vital force in maintaining Paros’ place on the Greek wine map.

Visitors to the winery, located near Aghioi Anargiri Beach, can experience a thoughtfully curated tour and tasting that showcases the expressive wines of Paros. These wines offer vibrant herbal notes, minerality, salinity, and a perfect balance of austerity and sun-drenched sweetness – an authentic reflection of the island’s soil.

The winery also houses a fascinating wine museum, featuring vintage winemaking equipment, and a cellar with porcelain tanks repurposed for aging rare wines. The cool courtyard offers the perfect setting for a horizontal tasting of Monemvasia wines – Paros’ flagship variety. The Moraitis family vinifies this versatile grape in a variety of styles, demonstrating its complexity and character. Among their standout creations is Thapsana, a limited-edition Monemvasia wine sourced from the ancient, pre-phylloxera vines of the remote Thapsana region. Their Malvasia, made from sun-dried Monemvasia grapes, is a true nectar of the gods – a poetic expression of Paros’ winemaking tradition.

Moraitis Winery continues to thrive as it exports its wines globally, while steadfastly preserving the traditions of the precious Cycladic terroir. Theodoros, alongside his family, continues a long-standing tradition, dedicating this award to the unsung heroes behind the scenes: “This recognition also belongs to the grape growers of Paros, who, despite the challenges of the times, persist in their heroic efforts, planting and cultivating vines against the tide of over-tourism, preserving Paros’ ancient ties to viticulture and winemaking.”

Their aim is twofold: to craft exquisite wines and to protect the historic vineyards of Paros, which face growing threats from climate change and mass tourism.

The 17th Quality Awards of Gastronomos were dedicated to the producers of the Cyclades. At a crucial crossroads in the history of the Cyclades, where various circumstances have limited engagement with the primary sector, the awards highlighted the exceptions—those who persist in working the land and tending to livestock, producing cheeses and traditional cured meats, cultivating native varieties, honoring Cycladic traditions, and steadfastly preserving the Cycladic way of life.

This article was previously published in Greek at gastronomos.gr.