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Cabernet Sauvignon
Intense red fruit aromas with hints of green bell peppers and dark chocolate. Luscious tannins and a full body wine.
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Chardonnay
White peach, melon and citrus fruit. A zesty mouth with a pleasant aftertaste.
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Chardonnay Barrique
Ripe melon, peach, apricot, lemon notes and vanilla hints comprise the aromatic profile. Full body wine with a fatty texture.
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Commandaria
Intense citrus aromas, sweet bergamot, mature apricot and dried figs accompanied with a nutty and toffee aftertaste. A well balanced wine with a harmony between fruitiness, acidity and sweetness.
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Mavro Mouklos
Aromas of roses, strawberries and wild cherries. Intense hints of dark chocolate, and cinnamon. Light body in the mouth with grippy tannins and refreshing acidity. Lasting aftertaste.
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Merlot
Intense white and black pepper aromas. Red fruits and spices on the background. A full body wine with smooth tannins and a lasting aftertaste.
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Merlot Keramis
Intense spicy notes of black pepper and bell pepper. Liquorice hints and ripe red forest fruits. A full body wine with intense complexity, high acidity and a lasting aftertaste.
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Orange Wine
Mature pergamont and quince are prevalent on the nose. Hints of flowers and orange peel. Full body in the mouth with firm tannin structure. Lasting aftertaste.
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Porfyros
Small forest fruit berries, strawberries, cherries and hints of coffee and dark chocolate.
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Promara
White flower bouquet and hints of pear and melon. A well balanced and full body wine.
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Rodinos
Peach and nectarine aromas accompanied with notes of strawberries, cherries and roses. Crispy acidity with a lingering aftertaste.
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Sauvignon Blanc
Tropical aromas of gooseberry and passion fruit. aromas of lime and fresh cut grass. Complex mouth with a crispy acidity and a pleasant aftertaste.
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Sauvignon Blanc Barrique
Guava, mango and dragon fruit aromas. Fresh grass and hints of melon on the background. Crispy and zesty acidity with full body texture and lasting aftertaste.
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Vamvakada
Intense red fruit, violet aromas complemented with cherry tones. A light to full body wine with expressive tannins and good acidity.
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Xynisteri
Zesty citrus aromas, peach, nectarine with white flower tones. Crisp acidity and pleasant aftertaste.
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Xynisteri Terroir
Nectarine, citrus, ripe melon, white flowers are predominant with a hint of honey in the background. Zesty with a refreshing acidity.
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Yiannoudin
Red fruit supplemented by nutmeg and black pepper aromas. Full body wine with elegant acidity and well-rounded tannins.
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Zivania
Smokey chestnut aromas, tobacco hints, ripe bergamot and sundried figs comprise the aromatic profile. Well rounded in the mouth with a warming aftertaste.
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Cabernet Sauvignon

Varietal Composition | 85% Cabernet Sauvignon, 15% Cabernet Franc |
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Vineyard Altitude | 1200m |
Mesoclimate: | Cool breezes during the summer allow slow ripening |
Harvest | September - October |
Grafting | Ungrafted vines - No Phylloxera |
Soil Type | Sandy Volcanic |
Trellis System | VSP |
Vineyard Area | Pitsilia Area |
Organic Farming | No |
Organic Certification | No |
Vinification Method | Handpicked grapes, yeast selection, temperature control, 15 days skin contact, regular pump overs. |
Oak Ageing | 60% French and 40% American – 13 Months |
Aromas | Intense red fruit aromas with hints of green bell peppers and dark chocolate. Luscious tannins and a full body wine. |
Pairs With | Game, wild boar, steak, slow cooked meat, hard yellow cheese. |
Serving Temperature | 18°C |
Ageing Potential | 10-12 Years |
Production Volume | 8000 bottles |
Chardonnay

Varietal Composition | 100% Chardonnay |
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Vineyard Altitude | 700-1200m |
Mesoclimate: | Cool breezes during the summer allow better acidity retention. |
Harvest | August – September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic & Loam |
Trellis System | VSP and Goblet |
Vineyard Area | Krasohoria & Pitsilia Areas |
Organic Farming | Partial |
Organic Certification | No |
Vinification Method | Handpicked grapes, no maceration, yeast selection, temperature control, ageing on lees for 3 months. |
Oak Ageing | No |
Aromas | White peach, melon and citrus fruit. A zesty mouth with a pleasant aftertaste. |
Pairs With | Green salads, fish, poultry, white pasta and light cheeses. |
Serving Temperature | 8-10°C |
Ageing Potential | 1-2 years |
Production Volume | 13000 bottles |
Chardonnay Barrique

Varietal Composition | 100% Chardonnay Single Vineyard |
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Vineyard Altitude | 1485m |
Mesoclimate: | South facing terraces. Cool nights and cool days allow a slow maturation of the berry. Parcel selection of the vineyard with direct sunlight and no irrigation. |
Harvest | September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Schist – Volcanic |
Trellis System | VSP |
Vineyard Area | Pitsilia Area – Petralona |
Organic Farming | Yes |
Organic Certification | No |
Vinification Method | Handpicked grapes, 2-day skin contact, cold soak, yeast selection, barrel fermented and barrel aged for 6 months with batonnage. |
Oak Ageing | Yes |
Aromas | Ripe melon, peach, apricot, lemon notes and vanilla hints comprise the aromatic profile. Full body wine with a fatty texture. |
Pairs With | Scallops, marinated shrimp, oily fish, mushrooms, chicken with sauce, pasta. |
Serving Temperature | 10-12°C |
Ageing Potential | 3-5 years |
Production Volume | 750 bottles |
Commandaria

Varietal Composition | 95% Xynisteri, 5% Mavro, Single Vineyard |
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Vineyard Altitude | 800m |
Mesoclimate: | Warm summers with cool nights. The goblet foliage helps protect from the warm temperatures. |
Harvest | Early October |
Grafting | Ungrafted vines – No Phylloxera, 60+ years old |
Soil Type | Limestone |
Trellis System | Goblet |
Vineyard Area | Commandaria Area – Agios Mamas |
Organic Farming | Yes |
Organic Certification | No |
Vinification Method | Handpicked grapes, 10-day sun drying, selective yeast, temperature control vats. No fortification. |
Oak Ageing | 5 years ageing in French and American barrels. |
Aromas | Intense citrus aromas, sweet bergamot, mature apricot and dried figs accompanied with a nutty and toffee aftertaste. A well balanced wine with a harmony between fruitiness, acidity and sweetness. |
Pairs With | Nuts, hard cheese, blue cheese and dark chocolate cake. |
Serving Temperature | 12-14°C |
Ageing Potential | 10+ Years |
Production Volume | 2000 bottles |
Mavro Mouklos

Varietal Composition | 100% Mavro Single Vineyard |
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Vineyard Altitude | 920m |
Mesoclimate: | 80 year old vines. North facing vineyard results in low exposure of the sun. The cool nights in combination with the variety adaptation to the climate allow a slow maturation. No irrigation. |
Harvest | Late September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic |
Trellis System | Goblet |
Vineyard Area | Pitsilia – Mouklos |
Organic Farming | Yes |
Organic Certification | No |
Vinification Method | Handpicked grapes, 35-day skin contact, 25% whole clusters, regular punch downs, yeast selection – scaled fermentation, temperature controlled vats, feet pressed. |
Oak Ageing | No |
Aromas | Aromas of roses, strawberries and wild cherries. Intense hints of dark chocolate, and cinnamon. Light body in the mouth with grippy tannins and refreshing acidity. Lasting aftertaste. |
Pairs With | Cypriot meze, pork, lamb, moussaka, charcuterie. |
Serving Temperature | 12°C |
Ageing Potential | 3-4 years |
Production Volume | 550 bottles |
Merlot

Varietal Composition | 100% Merlot |
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Vineyard Altitude | 800-1200m |
Mesoclimate: | South facing vineyards for increased sun exposure. Higher phenolic composition is achieved with intense spicy character and red fruit notes. |
Harvest | August – September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic & Loam |
Trellis System | VSP and Goblet |
Vineyard Area | Krasochoria & Pitsilia Areas |
Organic Farming | Partial |
Organic Certification | No |
Vinification Method | Handpicked grapes, 12-day skin contact, yeast selection, temperature control. |
Oak Ageing | 90% French 10% American – 13 Months |
Aromas | Intense white and black pepper aromas. Red fruits and spices on the background. A full body wine with smooth tannins and a lasting aftertaste. |
Pairs With | Barbecue, red pasta, red meat and matured cheese. |
Serving Temperature | 16-18°C |
Ageing Potential | 6-9 years |
Production Volume | 12000 bottles |
Merlot Keramis

Varietal Composition | 100% Merlot Single Vineyard |
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Vineyard Altitude | 900m |
Mesoclimate: | South Facing terraces. Cool nights and cool days allow a slow maturation of the berry. Good sunlight exposure that enhances the spicy character of the wine. |
Harvest | August |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic |
Trellis System | VSP |
Vineyard Area | Pitsilia Area – Kerami |
Organic Farming | Yes |
Organic Certification | No |
Vinification Method | Handpicked grapes, INOX small tanks with temperature control, 40-day skin contact, yeast selection, regular punch downs, feet pressed. |
Oak Ageing | Yes |
Aromas | Intense spicy notes of black pepper and bell pepper. Liquorice hints and ripe red forest fruits. A full body wine with intense complexity, high acidity and a lasting aftertaste. |
Pairs With | Red meat, aged hard cheese, meat stew, lamb with roasted potatoes. |
Serving Temperature | 16-18°C |
Ageing Potential | 10+ years |
Production Volume | 800 bottles |
Orange Wine

Varietal Composition | 100% Xynisteri |
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Vineyard Altitude | 900m |
Mesoclimate: | High altitude vineyards of Xynisteri allow a slow accumulation of sugars and high acidity retention. |
Harvest | October |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic |
Trellis System | VSP |
Vineyard Area | Pitsilia Area |
Organic Farming | Yes |
Organic Certification | No |
Vinification Method | Handpicked grapes, 40-day skin contact of Commandaria grape skins with Xynisteri must from Ayios Ioannis. Spontaneous fermentation. Unfiltered. |
Oak Ageing | No |
Aromas | Mature pergamont and quince are prevalent on the nose. Hints of flowers and orange peel. Full body in the mouth with firm tannin structure. Lasting aftertaste. |
Pairs With | Fatty fish, red meat, curry, Indian food and blue cheese. |
Serving Temperature | 10-12°C |
Ageing Potential | 6-9 Years |
Production Volume | 300 bottles |
Porfyros

Varietal Composition | 35% Merlot, 30% Shiraz, 25% Grenache, 10% Agiorgitiko |
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Vineyard Altitude | 700-1000m |
Mesoclimate: | Cool breezes during the summer allow slow ripening. |
Harvest | August – September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy – Loam |
Trellis System | Goblet |
Vineyard Area | Krasochoria & Pitsilia Areas |
Organic Farming | Partial |
Organic Certification | No |
Vinification Method | Handpicked grapes, 10-day skin contact, yeast selection, low fermentation temperatures. |
Oak Ageing | No |
Aromas | Small forest fruit berries, strawberries, cherries and hints of coffee and dark chocolate. |
Pairs With | Light cheese, pasta with red sauce, souvlakia, cypriot meze, rabbit and poultry. |
Serving Temperature | 12-14°C |
Ageing Potential | 2-5 Years |
Production Volume | 50000 bottles |
Promara

Varietal Composition | 100% Promara |
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Vineyard Altitude | 700-900m |
Mesoclimate: | Warm temperatures allow fruit expression in the lower altitudes. At 900m cool breezes allow acidity backbone to be formed. |
Harvest | Late August – September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy – Loam |
Trellis System | VSP and Goblet |
Vineyard Area | Paphos & Pitsilia Areas |
Organic Farming | Partial |
Organic Certification | No |
Vinification Method | Handpicked grapes, 4-day skin contact, yeast selection, low fermentation temperatures, 6 months ageing on lees. |
Oak Ageing | No |
Aromas | White flower bouquet and hints of pear and melon. A well balanced and full body wine. |
Pairs With | Green salads, fish, poultry, white pasta and light cheese. |
Serving Temperature | 10-12°C |
Ageing Potential | 1-3 years |
Production Volume | 1200 bottles |
Rodinos

Varietal Composition | 30% Grenache, 30% Shiraz, 40% Vamvakada, |
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Vineyard Altitude | 800-900m |
Mesoclimate: | Cool breezes during the summer allow slow ripening at higher altitudes. |
Harvest | September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic & Loam |
Trellis System | VSP |
Vineyard Area | Krasochoria & Pitsilia Areas |
Organic Farming | Yes |
Organic Certification | Yes |
Vinification Method | Handpicked grapes, 2-day maceration, gentle pressing, low fermentation temperatures. |
Oak Ageing | No |
Aromas | Peach and nectarine aromas accompanied with notes of strawberries, cherries and roses. Crispy acidity with a lingering aftertaste. |
Pairs With | Sushi, salmon, pasta, Chinese food, Cypriot meze, fruit salads. |
Serving Temperature | 8-10°C |
Ageing Potential | 1-2 Years |
Production Volume | 25000 bottles |
Sauvignon Blanc

Varietal Composition | 100% Sauvignon Blanc |
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Vineyard Altitude | 700-1400m |
Mesoclimate: | Low temperatures at high altitude vineyards allow a slow maturation. This provides a better acidity retention and a tropical fruit expression. |
Harvest | August – September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic & Loam |
Trellis System | VSP and Goblet |
Vineyard Area | Paphos & Pitsilia Areas |
Organic Farming | Partial |
Organic Certification | No |
Vinification Method | Handpicked grapes, 2-day skin contact, yeast selection, temperature control, 2-month ageing on lees. |
Oak Ageing | No |
Aromas | Tropical aromas of gooseberry and passion fruit. aromas of lime and fresh cut grass. Complex mouth with a crispy acidity and a pleasant aftertaste. |
Pairs With | Goat cheese, green vegetables, oily fish, oysters, shellfish and pasta with pesto. |
Serving Temperature | 8-10°C |
Ageing Potential | 1-2 years |
Production Volume | 27000 bottles |
Sauvignon Blanc Barrique

Varietal Composition | 100% Sauvignon Blanc Single Vineyard |
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Vineyard Altitude | 1485m |
Mesoclimate: | South Facing terraces. Cool nights and cool days allow a slow maturation of the berry. Parcel selection of the vineyard with direct sunlight and no irrigation. |
Harvest | September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Schist – Volcanic |
Trellis System | VSP |
Vineyard Area | Pitsilia Area – Petralona |
Organic Farming | Yes |
Organic Certification | No |
Vinification Method | Handpicked grapes, 2-day skin contact, cold soak, yeast selection, barrel fermented and barrel aged 6 months with batonnage. |
Oak Ageing | Yes |
Aromas | Guava, mango and dragon fruit aromas. Fresh grass and hints of melon on the background. Crispy and zesty acidity with full body texture and lasting aftertaste. |
Pairs With | Mussels, grilled fish, tuna, white meat, pork, grilled vegetables, goat cheese, tart tatin. |
Serving Temperature | 10-12°C |
Ageing Potential | 3-5 years |
Production Volume | 1200 bottles |
Vamvakada

Varietal Composition | 100% Vamvakada Single Vineyard |
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Vineyard Altitude | 900m |
Mesoclimate: | Cool breezes during the summer allow good ripening. |
Harvest | September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic |
Trellis System | VSP |
Vineyard Area | Pitsilia Area – Agios Ioannis |
Organic Farming | Yes |
Organic Certification | No |
Vinification Method | Handpicked grapes, 15-day skin contact, cold soak, yeast selection, regular pump overs and punch-downs. |
Oak Ageing | 70% French, 30% American – 13 Months |
Aromas | Intense red fruit, violet aromas complemented with cherry tones. A light to full body wine with expressive tannins and good acidity. |
Pairs With | Red meat, pasta with red sauce and hard cheese. |
Serving Temperature | 16-18°C |
Ageing Potential | 8-10 Years |
Production Volume | 4000 bottles |
Xynisteri

Varietal Composition | 98% Xynisteri, 2% Malaga |
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Vineyard Altitude | 800-1300m |
Mesoclimate: | Cool breezes during the summer allow slow ripening. |
Harvest | September – October |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic |
Trellis System | VSP and Goblet |
Vineyard Area | Pitsilia Area |
Organic Farming | Partial |
Organic Certification | No |
Vinification Method | Handpicked grapes, 2-day skin contact, yeast selection, temperature control. |
Oak Ageing | No |
Aromas | Zesty citrus aromas, peach, nectarine with white flower tones. Crisp acidity and pleasant aftertaste. |
Pairs With | Green salads, poultry and fish. |
Serving Temperature | 8-10°C |
Ageing Potential | 2-4 years |
Production Volume | 50000 bottles |
Xynisteri Terroir

Varietal Composition | 100% Xynisteri Single Vineyard |
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Vineyard Altitude | 1300m |
Mesoclimate: | South Facing terraces. Cool nights and cool days allow a slow maturation of the berry. |
Harvest | October |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic |
Trellis System | Goblet |
Vineyard Area | Pitsilia Area – Agros |
Organic Farming | Yes |
Organic Certification | No |
Vinification Method | Handpicked grapes, INOX, yeast inoculation, 2-day maceration, batonnage in tank for 4 months. |
Oak Ageing | No |
Aromas | Nectarine, citrus, ripe melon, white flowers are predominant with a hint of honey in the background. Zesty with a refreshing acidity. |
Pairs With | Salads, soft cheese, pasta, white meat, fish and fruit. |
Serving Temperature | 10-12°C |
Ageing Potential | 4-7 Years |
Production Volume | 200 bottles |
Yiannoudin

Varietal Composition | 100% Yiannoudin |
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Vineyard Altitude | 1200m |
Mesoclimate: | Cool breezes during the summer allow good ripening. |
Harvest | September |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic |
Trellis System | VSP |
Vineyard Area | Pitsilia Area |
Organic Farming | Yes |
Organic Certification | No |
Vinification Method | Handpicked grapes, 20-day skin contact, cold soak, temperature controlled INOX vats, yeast selection, regular punch down. |
Oak Ageing | 90% French and 10% American – 13 months |
Aromas | Red fruit supplemented by nutmeg and black pepper aromas. Full body wine with elegant acidity and well-rounded tannins. |
Pairs With | Game meat, duck and hard cheese. |
Serving Temperature | 18°C |
Ageing Potential | 10+ Years |
Production Volume | 2000 bottles |
Zivania

Varietal Composition | Xynisteri and Vamvakada |
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Vineyard Altitude | 800-1100m |
Mesoclimate: | Old vines in Goblet system. Cool days and cool nights. Slow maturation. |
Harvest | October |
Grafting | Ungrafted vines – No Phylloxera |
Soil Type | Sandy Volcanic |
Trellis System | Goblet |
Vineyard Area | Pitsilia Area |
Organic Farming | Partial |
Organic Certification | No |
Vinification Method | Handpicked grapes, INOX fermented. |
Distilation Method | Single distillation. Pot still. |
Oak Ageing | 10 years in Commandaria barrels. |
Aromas | Smokey chestnut aromas, tobacco hints, ripe bergamot and sundried figs comprise the aromatic profile. Well rounded in the mouth with a warming aftertaste. |
Pairs With | Cypriot meze, Cypriot sausages, souvla, shoushouko and as after dinner digestive. |
Serving Temperature | 12°C |
Production Volume | 1500 bottles |
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