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Petite Fleur 2020 - Parparoussis Winery
Parparoussis Winery


  Greece / Patra
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

It will easily seduce you!


Why do we love it?

Petite Fleur Parparoussis Winery managed to create years ago a new style in rose winemaking in Greece. Its pale color, its delicate aroma, in combination with the rare variety of Sideritis made a success that continues up to this day!

Thanasis Parparoussis is aleady a legend as he probably is the only wine producer in Greece who decided to seriously reduce his production in order to achieve his dream, which was none other than the production of the best wines in Greece. He studied oenology in Dijon, Burgundy, which as he says "is for wine what the Vatican is for the Catholic Church". He believed and invested in the Greek vineyard's potential, and history shows clearly, he was absolutely right. His wines are exported in their majority in some of the world's top markets and they are included in the wine lists of some of the greatest restaurants in the world.

Petite Fleur Parparoussis Winery is the result of experimentation with the rare and delicate Sideritis. Juggling in the "blanc de noir" limits, it impresses with its color, its finesse and playful character. Let alone that it will easily seduce you with its value for money ratio.

Enjoy one of the most unique Greek rose wines now!









Tastes Like

Petite Fleur Parparoussis Winery has pale onion color and elegant aromas of pink grapefruit, cherry, strawberry, peach and bergamot.

In the mouth it has medium body, balanced acidity and a discreet oily feeling. Aromas of red and citrus fruits and white flowers fill up the palate in every sip.

Technical stuff
Color Rose
Type Dry
Year 2020
Alcohol 12,5%
Origin Achaia
Variety Sideritis
Aromas Grapefruit, cherry, strawberry, peach, bergamot
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No



Pair it with pizza Margherita, spaghetti with cherry tomatoes and basil, shrimps with tomato sauce and feta 

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt


For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!


- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.


Eva Monochari

Food Blogger


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