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 –