Showing all 5 results
-
The Κουκουβάγια range, meaning ‘Owl’ in Greek, includes a white, a rose and a red wine. Our aim is to introduce easy to drink, fruity, aromatic, everyday wines, for the enlightened wine lover. You will enjoy these wines on their own and with your everyday meal.
– Fruity, medium bodied, balanced acidity –
Planted in 1921, our Margelina vineyard is one of the very few remaining ungrafted centenarian vineyards in Cyprus. A living witness to the island’s history, rooted on the “Windy Hill” of Agios Nikolaos, overlooking the Troodos mountains.
The organically certified vineyard is predominantly planted with Mavro, alongside 5 other indigenous Cypriot varieties.
For nearly a century, this vineyard endured wars, abandonment, climate change, and shifting wine trends. Just as it was close to being forgotten, the vineyard was rediscovered, carefully restored, and given new life. Today, she provides the grapes for our Single Vineyard Margelina, a wine that speaks of resilience, heritage, and place.
A true gem of Cypriot viticulture.
– Fruity, medium bodied, medium tannins –
Maratheftiko is a very unique grape because, unlike most varieties, it is not self-pollinating. This means it needs another grape variety planted nearby in the vineyard in order to set fruit properly. Without that, yields are very low and unpredictable. This is one of the reasons Maratheftiko almost disappeared for many years, it’s difficult to grow and requires extra care in the vineyard. Today, with better understanding and vineyard management, it’s recognised as one of Cyprus’ most exciting indigenous red grapes, producing wines with depth, freshness and great ageing potential.
– Rich, full bodied, medium tannins –
Yiannoudi is one of the upcoming local varieties of Cyprus, of which we have planted two vineyards. This Mataro–Yiannoudi is one of our most food-friendly wines. It has enough depth for grilled meats and slow-cooked dishes, but also enough acidity to work beautifully with lighter Mediterranean food, herbs and olive-oil-based dishes. It pairs perfectly with Cypriot meze.
– Fruity, medium bodied, soft tannins –
This blend is a founder’s blend, reflecting Akis Zambartas’ long-standing admiration for Lefkada, a variety he particularly valued for its character and depth. Although Lefkada is often considered an indigenous Cypriot variety, it actually originates from Greece, where it is known as Vertzami. First brought to Cyprus in 1957, it now accounts for 1.2% of the grapes grown on the island. Shiraz, by comparison, represents 4.5%, making it the fourth most widely planted grape variety in Cyprus.
– Complex, full bodied, medium tannins –