The company was established in 1998 by Evangelos Paraschos, who has greek origins and who has been a winemaker in San Floriano del Collio (Gorizia) since 1979. Now his sons Alexis and Jannis work with him in producing wines according to the old tradition of Collio and Vipacco valley. Always keen about vineyards plantation, environmental respect, and plants respect, they have not been using chemicals since 2003.
When grapes are healthy and ripe, after removing the stalks, they are macerated with their peel in opened vats. Temperature is not taken, and Sulphur dioxide is not added. The fermentation occurs spontaneously, and any external yeast is added. Then there is a long phase of perfection in big durmast barrel on yeasts. In the new cellar, built in 2003, no industrial yeast was introduced. They selected a lineage of local yeasts, which are used every year to diversify their wines, making them recognizable and unique. They offer several labels: some are local, like ribolla gialla, friulan tocai and Istrian Malvasia, others are international and very famous like pinot grigio, sauvignon, chardonnay, and merlot.