The Cypriot wine industry ranks 50th in the world in terms of total production quantity (10,302 tonnes). and much higher on a per capita basis. Although, chronologically, Cyprus belongs to the Old World of wine-producing countries, the industry has gone through changes that place it more on par with the New World. The wine industry is a significant contributor to the Cypriot economy through cultivation, production, employment, export and tourism.
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Akti (“shore” in Greek). The pint where the sea meets land. Akti Rose the wine where Lefkada grape (80%) meets Mavro. The wine where, on its nose, the ripe red and store fruit notes meets
sweet spices and delicate herbaceousness. The wine where, on its palate, softness meets a bright acidity. The wine where elegance meets voluptuousness.
Soft pink color. Moderate intensity in the nose with an elegant bouquet of red fruits, aromatic Mediterranean herbs and sweet spices.The mouth is highlighted by the complexity of the texture and the flavors rather than the volume. A breed wine.
Variety: Lefkada 80%, Mavro 20%
The Chardonnay from our own vineyards undergoes fermentation and maturing in oak barrels, thus acquiring aromatic complexity, a rich taste and potential for further development in a bottle.
it is served cool at 10 – 12 °C, to accompany white meats, pasta (pastry foods), fish and soft cheeses.
Although it is ready for consumption when young, it will continue to mature in the bottle for at least 5 years
Xynisteri & Mavro grapes– Omodos village, Kambos tou Polikarpou area.
Vinification: Xynisteri grapes of our own production are crushed and pressed. Mavro bunches are introduced and the pressing continues. The wild fermentation takes place in old barrels at cold temperature in the presence of whole berries. Sur-lees maturation for 5 months follows. The wine is bottled without stabilisation. Tartrate crystals might form.
Tasting notes: Complex aromatic profile of floral, herbal and confectionary elements. Medium body with refreshing acidity and long aftertaste.
A novel approach to the co-vinification of Xynisteri and Mavro, the 2 main indigenous grape varieties of Cyprus. Xynisteri grapes pressed together with bunches of Mavro grapes. A winemaking technique that was created here during a moment of enlightenment. This wine counts less than 700 bottles.
– Floral, medium bodied, lightly oaked –
This fine wine is a authentic expression of the Cypriot autochthon variety Maratheftiko. The scent of violets which is so characteristic of the Maratheftiko grape is immediately apparent on the nose. The bouquet is complimented by aromas of black cherries and enriched by an elegant layer of the fine French oak barrels which nourished this wine. Its rich flavour of red fruit and the round tannin give this wine elegance and structure. Suitable for ageing.
100% Maratheftiko
Aromas of violets, black cherries and sweet spice. Its rich and round flavour of red fruit and the soft tannins make it a perfect match with grilled lamb or beef. Suitable for ageing.
This is a powerful, rich red wine designed to show Cyprus’ potential to produce wines of world class weight and complexity. Lefkada contributes structure and intense mulberry fruit that carries through the palate. Blended with Shiraz to enhance its spicy style, it has responded really well to careful aging in the finest oak for 12 months. It is suitable for immediate drinking and will also reward those who have the patience to age it.
65% Shiraz – 35% Lefkada
Full bodied rich red wine, matured in French and American oak for 12 months. Aromas of black berry, vanilla, spices and smoke, with a long and rich after taste. A wine to enjoy with red meat and hard cheeses. Suitable for ageing.
This fresh and distinctively aromatic wine was crafted from low-yielding old Xynisteri vines grown at 850m altitude in the Krasochoria region. Fermented in stainless steel, we aim to express the fruit and character of the Xynisteri grape in this bright and refreshing style of wine.
Zambartas Xynisteri has a light yellow-straw colour, intense and complex aromatic bouquet reminiscent of citrus and stone fruits. It has crisp acidity and a lingering taste. Ideal as an aperitif or with salads & light meals
100% Xynisteri
Refreshing aroma of citrus and stone fruits. Crisp acidity and lingering aftertaste. Drink on its own or with salads, light meals & fish.
A rich and complex wine, uniquely crafted from the indigenous variety Morokanella. It offers a refreshing, balanced mix of fruity aromas and flavors, such as white peach, pear, quince and citrus, leading to a pleasant after taste. A perfect match for fresh fish, pasta and rich salads. Best served at 10°C. Contains sulfites.
Type: White dry wine.
Grape Variety: 100% Morokanella, an indigenous variety of Cyprus.
Vineyards: Polemi village.
Harvest: Late September.
Vinification methods: Following cold maceration, traditional white wine fermentation in stainless steel tanks at controlled temperature. Aging: Released relatively young in the market with an intense aromatic character.
Region: Pelendri, Kato Milos
Altitude: 1,200 – 1,440m
Soil: Sandy, volcanic, clay
Method: Goblet, ungrafted, handpicked grapes
Composition: Promara, Sauvignon Blanc, Chardonnay, Xynisteri
Method: Cold soak, barrel fermented, yeast selection
Maturation: 6 months, French & American oak
Production: 1,200 bottles
Aromas: Lime, melon, pineapple, white chocolate
Pairing: Shellfish, creamy pasta, pork, legumes
Temperature: 8 – 12 °C
Ageing Potential: 3 – 5 years
Region: Pelendri, Kyperounta
Altitude: 920m
Soil: Sandy, volcanic
Method: 80 year-old vines, Goblet, ungrafted, handpicked grapes
Composition: Mavro Ambelisimo
Method: Field blend, cold soak, 50% semi-carbonic maceration, yeast selection, scaled fermentation
Ageing: No
Production: 2,000 bottles
Aromas: Strawberry, cherry, rose, chocolate
Pairing: Pork, lamb, legumes
Temperature: 8 – 12 °C
Ageing Potential: 2 – 4 years
Region: Kato Mylos, Pitsilia (Single vineyard)
Altitude: 1,050m
Soil: Sandy, volcanic, clay
Method: Goblet, ungrafted, handpicked grapes
Composition: Xynisteri
Method: Cold soak, yeast selection
Maturation: 9 months with batonnage, French & American oak, 1st-fill Commandaria barrels
Production: 1,300 bottles
Aromas: Nectarine, bergamot, melon, honey
Pairing: Creamy pasta, legumes, poultry
Temperature: 8 – 12 °C
Ageing Potential: 3 – 5 years
We named our wine Αlátes inspired by the unique language spoken on our island.
Although the Cypriot dialect is based on Greek, it has been strongly influenced by various nations that have inhabited our land through history; Arabs, Turks, English, French and Italians.
Αlátes, in Cypriot, means wings. Our Αlátes is produced solely from old vines of Xinisteri, the dominant local white grape variety. It is our way of giving wings to the vision of introducing a fine representative Cypriot white wine to the world at large.
Produced exclusively from old non-irrigated vineyards situated at an altitude of around 900 meters in the Afamis mountain area. The soils where the vines grow are calcareous with clay-loam texture. The vines are non-grafted, trained in goblet.
Alates, from the 2020 harvest, is considered a wine of Protected Designation of Origin (PDO) from the Wine Villages of Limassol (Krasochoria Lemesou)- Afamis Sub-region. The sub-region of Afamis includes parts of the communities of Vouni, Kilani, Mandria and Omodos. Wines indicated with the PDO mark, belong to the highest quality level, based on the legal framework of wine standards in Cyprus.
With the potential to mature for an additional five to seven years.
Best served at 10-12°C.
Vinification:
Harvest takes place at the end of September and immediately after, the grapes are placed in a refrigerated storage area. On the next day, having reached a temperature of 10 0C, they are destemmed and then sent to a pneumatic press where the juice is extracted. Alcoholic fermentation and maturation take place in a 2000 litre untoasted oak vat.
The oldest wine with a Designation of Origin. Αccording to Guinness World Records, it is the most unique product of Cyprus. A liqueur-wine from Mavro and Xinisteri varieties, grown in specific villages in the area of Limassol. It is an excellent dessert wine and can also be enjoyed with fruits or sweets. The recommended serving temperature is 10 °C. Alasia comes in with a renewed, attractive packaging and is available in two vintages: Aged 2017 & Exceptionally Aged 2005.
Tsiakkas Commandaria 2014 50cl, 14.5%
95% Xynisteri, 5% Mavro, Single Vineyard
Óroman is a tribute to our roots.
The Cypriot language incorporates the soul and history of our island; a blend of nations and cultures that have inhabited Cyprus throughout history. Arabic, Turkish, English, French, Italian but, mainly Greek, have formed a unique dialect that is still alive and spoken.
Όroman, in Cypriot, means vision, dream. Our ‘Οroman is a blend of the local grape Yiannoudi, which dominates, with a small percentage of Shiraz.
It incorporates our vision of the Cypriot red wine.
The cultivation of the vineyards planted with the local variety Υiannoudi is especially demanding. Yiannoudi belongs to the group of varieties with flowers described as female, in contrast to the majority of varieties which have hermaphrodite flowers. This peculiarity leads to low yields. By observing and recording our findings, we based the cultivation of the Yiannoudi variety on the technique of co-cultivation; planting Yiannoudi with varieties which bloom in the same time period.
The wine is bottled unfiltered and aged for another year before it goes on the market.
With the potential to mature for an additional eight to ten years.
Best served at 16-18°C.
Eddial sparkles our land.
A rare document of the 18th century maps the ancient glorious cities of the island and the prosperity they experienced in the course of history. The so called Nine Kingdoms of Cyprus, one of the most prominent of which was Eddial, from the words “idou alion”, meaning “I saw the sun”.
We chose this full of light name for our sparkling wine.
Eddial comes from Chardonnay and Sauvignon blanc grapes grown in our private estate vineyards. It is produced with the traditional method and ages in the bottle with its lees for at least 30 months before disgorgement.
Suggested at 8-10ºC.
A sweet dessert wine from Cyprus, produced by KEO way back in the 1984s. This fruit-forward, subtly spicy wine is still produced and enjoyed even today.
“Vlassides Private Collection” is a special blend of Merlot, Cabernet Sauvignon and Shiraz, made exclusively from handpicked grapes of selected vineyards owned by Vlassides winery, at an altitude of 1000m.
It is matured in new French oak barrels for eighteen months and kept in bottles for a minimum of two years. It is released to the market four years after vinification. The winemaker believes that it is best consumed 5-6 years after its production date, but it can be aged in bottle for more than ten years.
The Private Collection has a deep red colour and a complex nose with aromas of blackberries, black pepper, caramel and vanilla. The Merlot grape, which is dominant in this wine, provides a rich velvety characteristic, while the Cabernet Sauvignon gives the wine its backbone and long ageing potential. The Shiraz provides the wine with deep dark fruit flavours.
The wine is best served decanted an hour before drinking as it is left unfiltered in the winemaking process to increase the depth of flavour. It should be stored in horizontal position at 15-16°C and served at 18°C. It pairs well with red meat, such as roast lamb and beef.
Commandaria is a legendary-wine, a statement verified by the selection of vintage 1223 among the top ten wines of the past 1,000 years. The competition, BBC – one thousand years best wine competition ), characterized Commandaria as ‘a powerful sweet wine from Cyprus that won the first wine competition, La Bataille des Vins, organised by the French king, Philip Augustus.
This legendary red robust dessert wine is aged in oak barrels for minimum of three years and is made as in 1191AD by the Crusaders from late harvested, sun-dried Mavro and Xinisteri grapes, to retain the natural sweetness.
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