New Releases!

Two new wines have joined the Single Vineyard Range and are now available exclusively at the winery. Visit us and our hostesses will introduce you to these two lovely wines! We present to you our Single Vineyard Amphitheatro, a wine made from 100% Xynisteri, and our Roudotopos, a Mavro wine from a 130 year old vineyard in the Farmakas area.

Single Vineyard Roudotopos

Grape Variety: 100% Mavro
Origin: Farmakas Village
Classification: P.G.I. Larnaka

Vineyard:
Centenarian Mavro vineyard of 130 years old, at 1,200m altitude in the Farmakas region. Extremely low yield of 3,000kg per hectare. The vineyard has volcanic and sandy soil, an Amphitheatric shape, faces North-West and is organically grown.

Vinification:
Bunches were destemmed, after which the crushed grapes fermented in stainless steel tanks in moderate temperature with its native yeast for 3 weeks. Gentle maceration and pressing followed. Matured in old 400L barrels for 6 months and aged further for 24 months in the bottle. The wine was bottled without stabilization and tartrate crystals might form. 

Tasting notes:
Fragrance and flavour of fresh small red fruit, such as cranberries and cherries. Balanced acidity, dry, medium body, well integrated oak, mellow tannin and long aftertaste.

Pair with:
Mediterranean mezze, roasted chicken, pasta with red sauce, oven baked salmon, wholesome salad with cheese or roasted vegetables.

 

Single Vineyard Xynisteri Amphitheatro

Variety: 100% Xynisteri
Origin: Mandria Village, Limassol Wine Region

Classification: P.G.I. Limassol

 Vineyard:
The vineyard was saved from abandonment as the owners were not interested anymore to cultivate it. The grapes are organically grown on low yielding and non-irritated bush vines, with an average age of 65 years. The vineyard has an amphitheatric aspect facing east, south and west. The soil type is volcanic and sandy.

Vinification:
Bunches were dried in the shade losing 15% of their weight to concentrate the aroma and flavour. They were then destemmed, the berries crushed, and cold maceration took place for 24 hours. Native yeast fermented the juice at moderate temperature in stainless steel. Extensive lees aging and batonage took place. A small percentage of the wine was aged for 6 months in new oak.

Tasting notes:
Complex aromatic profile of floral and ripe citrus aroma. Medium body, moderate alcohol with refreshing acidity and long aftertaste.

Pair with:
Light flavours such as oven baked large fish, legumes, salads, poultry on the grill.