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This wine was actually the first wine ever produced by Zambartas Winery. Starting out as Zambartas Rose, the wine earned the name Garden of Cyprus Rose due to its fresh, fragrant aromas and flavours. Every time someone tastes this wine, they’re experiencing a piece of our history and the very beginning of our journey.
– Floral and fruity, medium bodied, expressive –
Our Commandaria, Melusine, is our way of honouring one of Cyprus’ most historic wines while showing it at its very best. A modern interpretation of a classic. We age the wine for around 11 years in oak barrels, allowing it to slowly develop richness, complexity and balance. The name Melusine comes from a mythical spirit, a nod to the wine’s mysterious character and the magic that time in the cellar can bring.
– Dried fruits, natural sweetness, pleasant acidity –
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 –
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, intense aromas –
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 –
This wine is a truly original creation from Marcos Zambartas, a novel co‑vinification of two indigenous Cypriot varieties, Xynisteri and Mavro. Instead of fermenting each separately, we press and ferment them together, letting the whole bunches and natural yeast do their work. This wine was born right here during a moment of inspiration in the winery, and the result is an elegant, floral rose wine (and yes it is a rose wine, despite it’s colour suggesting otherwise).
– Floral, medium bodied, lightly oaked –
Grown in a vineyard originally planted in 1989, this wine was not only our first to be organically certified, but also the first single vineyard labelled wine here in Cyprus. Being a single vineyard wine means we’re able to select the best quality grapes for this wine. We’ve been making this wine since 2014, and it really shows how Xynisteri can express the character of a single vineyard, vintage after vintage.
– Citrus, medium bodied, medium oak –
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 –
Promara is very special to us because it connects directly to the work of Akis Zambartas. In the 1980s, long before indigenous varieties were fashionable, Akis travelled across Cyprus researching old vineyards and rediscovering grape varieties that had almost disappeared. Promara was one of them. At the time, very few people believed these grapes had a future, but today they are a key part of Cypriot wine identity. Whilst Promara still makes for less than 1% of the grapes grown on this island, it has grown in popularity at the winery. Originally starting with only 450 bottles for the first vintage, we now produce 5,500 bottles per year..
– Stone fruit, medium bodied, long aftertaste –
Semillon–Sauvignon Blanc is our quiet classic and, in fact, one of our best sellers. While many of our wines focus on indigenous Cypriot varieties, this blend reflects the international side of Zambartas and Marcos’ winemaking experience abroad. Semillon brings softness and texture, while Sauvignon Blanc adds freshness and lift. It’s a wine about balance rather than bold statements. Approachable, versatile with food, and consistently loved by our guests.
– Floral, medium bodied, lightly oaked –
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 –
Xynisteri is the most widely planted white grape in Cyprus, and for a long time it was underestimated. Traditionally, it was used mainly for bulk wine or for Commandaria, but over the last couple of decades it’s really shown its potential.
What makes Xynisteri special is its versatility, it’s a true chameleon. Depending on where it’s grown and how it’s made, it can be fresh and citrusy, textured and mineral, or even complex enough to age.
– Aromatic, light bodied, crisp acidity –