The Paraschos family, consisting of brothers Alexis and Jannis, along with their father Evangelos, owns a 7-hectare organic estate in San Floriano, Collio. Their vineyards, situated on clay and silt soils, produce a range of wines, including Ribolla Gialla, Friulano (formerly Tocai), Malvasia Istriana, and Pinot Gris for whites, as well as Merlot and Pinot Noir for reds, totalling approximately 25,000 bottles annually.
Established in the 1990s, the winery was inspired by wines from neighbouring producers like Gravner and Radikon, which Evangelos encountered while running a family restaurant. The estate has maintained organic practices since its beginning and transitioned to entirely natural methods in 2003 when they moved to a new cellar that better facilitated their approach.
White wines typically undergo skin contact during fermentation, which takes place in open-topped vats and amphoras. They age in barrels and amphoras. They employ spontaneous fermentation and do not use fining, filtration, or sulfur additions in their winemaking process.