The PDO Malvasia Paros zone was established in 2011. It pertains to the production of sweet wines made from sun-dried grapes and liqueur wines from sun-dried grapes, primarily from the Monemvasia variety (85%), with the remainder coming from the Assyrtiko variety. These wines must be aged for two years in oak barrels.
The geographical area for grape production includes the islands of Paros and Antiparos, where the processes of must extraction and winemaking must also take place. The vineyards stretch from sea level up to an altitude of 400 meters. In the semi-mountainous vineyards at elevations of 250 to 400 meters, on the slopes of Mount Prophet Elias, traditional terraced fields are used due to the steep incline, producing the island's highest quality grapes.
The vineyards are primarily (80%) cultivated in a low, cup-shaped formation to protect against strong winds, while 20%, which is steadily decreasing, still employs the traditional "aplotaries of Paros" method. These vines have no trunk and sprawl along the ground, extending up to 5 meters in length. This method provided protection for the vines in the more exposed vineyards, but the challenges faced in their maintenance have led producers to opt for other cultivation methods.