The Paros co-operative system emerged in the 1920s with various regions of the island establishing such entities. Evolving into the Paros Farming Community, what was originally a loose basis for the purchasing, storage, and supply of animal feed and fertilisers, became a production of wine, cheese, and olive oil. A new generation is now taking over, modernising and expanding the winery, training the growers on sustainable practices and growing methods, to improve and standardise the quality of the wines, while maintaining the island’s identity and extending the life of the co-operative system in a meaningful way for the next generation. The production is focused on small cuvées of indigenous Monemvasia and Mandilaria.