“Vlassides Sauvignon blanc” is made exclusively with Sauvignon blanc grapes, grown around the new winery, in our own vineyards.

Vinification takes place in August and bottling in November-December. It goes out to the market just before the Christmas holidays and can be consumed young throughout the year.

Sauvignon blanc is an intense aromatic wine with bright, yellow-green colour, which is characterized of complex aromas such as fresh cut grass, citrus and pineapple with refreshing fruity acidity.

It should be stored in horizontal position at 15°C and served chilled at 10-12°C. It can accompany grilled fish, chicken, seafood and pasta.

Vlassides Winery produces this wine with selected grapes of the indigenous variety Xynisteri, blended with Sauvignon Blanc (25%).

The special selection of the grapes as well as the careful winemaking are the essential conditions that lead to the production of this exceptional wine. It is a fruity wine with lively acidity and aromas of green apple, citrus and pineapple. “Grifos 2-Lefkos” reaches the market just after bottling so that it can be enjoyed young.

It should be stored in a horizontal position at 15°C and served chilled at 8-10°C. The wine pairs well with light salads and seafood. Due to its smooth texture it can also be consumed alone or as an aperitif.

“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.