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ENOSI AGROTIKON SYNETAIRISMON PAROU

PAROS (PARIKIA)

easp@otenet.gr
Rufnummer: +30 2284022179 , +30 6974454576

THE COMPANY

The Union Paros has strength of 11 cooperative to which they are registered 1,300 farmers, representatives rural families - holdings.

Founded in 1929, essentially starting the action in 1956 with the first privately owned winery. Since then and until today, the existence and action is closely linked with the history of vineyards on the island.

Stations on this recent history is the establishment in 1956 of the first winery in Ε.Α.S. of Paros, recognition of Paros in 1981 as a production area wines Appellation of Origin of superior quality and construction of modern winery Union in 1987.

The 1996 program begins in the restoration of parian viticulture, launched by the Union in collaboration with the National Agricultural Research Foundation, aiming at more efficient exploitation of Parian vineyards and producing even greater quality and higher value organic products.

Besides the winery Ε.Α.S. of Paros has modern centrifuge oil, which makes 70% of olive production of the island, warehouses concentration barley and selling feed, fertilizers and pesticides.

There are many projects Ε.Α.S. of Paros for future interventions in all areas of parian rural life. The industry, however, viticulture and wine products, will always have the first position in interest and taste of the people of the Union, not just because wine is a key element of identity, but because the vineyard has deep roots in the parian land and in the hearts of the people.

THE WINERY

The winery of Union, capacity is 3,500 tonnes annually and collects about 80% of grape production of the island, producing two Designation of Origin higher quality wines «Paros», both locally «Aegean», two table «Ekatontapyliani», the three, also table «Nisiotissa».

THE CHEESE DAIRY

In 1997 the Union buys from the Milk Cooperative of Archilochou, the only tyrokomeio of the island, aiming to modernize and to relocate. The tyrokomeio Ε.Α.S. Paros was founded in 2001.

Processes annually around 1000 to 1200 tonnes of cow's milk which comes from small individual holdings agroktinotrofikes free-range cow.

The tyrokomeio of Ε.Α.S. Paros produces mainly hard cheese Graviera, Kefalotyri, Kefalaki Paros, White cheese myzithra, Souroma, fresh butter and the traditional cow yogurt.

SPECIAL CHARACTERISTICS

Product category :

Dairy Products , Wine

Produkt-Kategorien

GRAVIERA OF PAROS

KLASSE: -

EINZELHEITEN: Cheese from pasteurized cow's milk, Quality First. Prepare and packaged in cheese-dairy E. A. S. Paros.

KEFALOTYRI

KLASSE: -

EINZELHEITEN: Hard cheese made from pasteurized cow's milk, excellent quality. Prepare and packaged in cheese-dairy of E. A. S. PAROS.

SOUROMA

KLASSE: -

EINZELHEITEN: White cheese soft texture from pasteurized cow's milk. Prepare and packaged in cheese-dairy E. A. S. PAROY

MIZITHRA OF PAROS

KLASSE: -

EINZELHEITEN: Cheese Tyrogalaktos adding pasteurized milk cows at a rate of 10%. Prepare and packaged in tyrokomeio of E. A. S. PAROS.

KEFALAKI

KLASSE: -

EINZELHEITEN: Kefalotyri from pasteurized cow's milk. Quality is excellent. Prepare and packaged in cheese-dairy of E. A. S. PAROS.

COW YOUGURT

KLASSE: -

EINZELHEITEN: Yogurt from pasteurised cow's milk contains 38% Prepare and fat and packed in tyrokomeio E. A. S. PAROS.

AIGAIOPELAGITIKOS

KLASSE: -

EINZELHEITEN: The Mandilaria and other varieties of the Aegean created the Red AIGAIOPELAGITIKO LOCAL WINE and have rich, full taste and aroma. In 14 - 180C will enjoy with white or red meat steamed or grilled. Clear and crystal color, aroma and distinctive pleasantly fruity, are the characteristic features of the White AIGAIOPELAGITIKOU LOCAL WINE.

EKATONTAPYLIANI

CATEGORY: -

DETAILS: The production and bottling them were in excess of zeal, and a wine they are devoted the church of Paros Ekatontapyliani! The Red Ekatontapyliani has deep color and scents that stand out, taste standing. The White namesake, krystallize, rich and aromatic, left a taste in the mouth for some time.

NISIOTISSA

CATEGORY: -

DETAILS: The Red NISIOTISSA, and dry table wine, produced by the exquisite variety of Paros Mandilaria. As distinct from the special aroma and rich in taste. served in the 16-180C and accompanied by red meats and cheese. The White and dry NISIOTISSA comes mainly from the unique Monemvasia, colour and crystal clear. Is drinking to 10-120C with white meat dishes or the Aegean. The dry and Rose NISIOTISSA from the famous variety Mandilaria. Distinguished for the delicate aroma of the fruity flavour and roses colour.

PAROS

CATEGORY: -

DETAILS: The RED PAROS, dry wine, a designation of origin, superior quality, comes from ideal and unique marriage of red with white Mandilarias Monemvasia. Hosted in oak barrels for at least one year. The WHITE PAROS, dry wine, a designation of origin, superior quality, born from his excellent Monenvasia.

Company Name:

ENOSI AGROTIKON SYNETAIRISMON PAROU - ENOSI AGROTIKON SYNETAIRISMON PAROU

Contact Person:

ENOSI SYNETAIRISMON

Address:

PAROIKIA

Zip Code:

84400

City:

PAROS (PARIKIA)

Phone:

+30 2284022179