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.
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Elsewhere in Aegean Islands
- 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 grapes or by fortifying the wine with grape spirit.
- Santorini3 producersSantorini has hot, dry summers, morning mists and strong winds. Growers train vines in baskets or low bush forms. Its wines include tart Assyrtiko, dry Nykteri and long-aged Vinsanto from sun-dried grapes.