Tsiakkas Winery, Pelendri, Lemesos, Cyprus
Open from 10am to 4pm except Sundays

Wines

All Wines | Red | White | Rosé | Sweet | Spirit | Experimental
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Cabernet Sauvignon
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
Chardonnay
White peach, melon and citrus fruit. A zesty mouth with a pleasant aftertaste.
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Chardonnay Barrique
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
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
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
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
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
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
Porfyros
Small forest fruit berries, strawberries, cherries and hints of coffee and dark chocolate.
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Promara
Promara
White flower bouquet and hints of pear and melon. A well balanced and full body wine.
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Rodinos
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
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
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
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
Xynisteri
Zesty citrus aromas, peach, nectarine with white flower tones. Crisp acidity and pleasant aftertaste.
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Xynisteri Terroir
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
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
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

Cabernet Sauvignon
Varietal Composition 85% Cabernet Sauvignon, 15% Cabernet Franc
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

Chardonnay
Varietal Composition 100% Chardonnay
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

Chardonnay Barrique
Varietal Composition 100% Chardonnay Single Vineyard
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

Commandaria
Varietal Composition 95% Xynisteri, 5% Mavro, Single Vineyard
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

Mavro Mouklos
Varietal Composition 100% Mavro Single Vineyard
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

Merlot
Varietal Composition 100% Merlot
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

Merlot Keramis
Varietal Composition 100% Merlot Single Vineyard
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

Orange Wine
Varietal Composition 100% Xynisteri
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

Porfyros
Varietal Composition 35% Merlot, 30% Shiraz, 25% Grenache, 10% Agiorgitiko
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

Promara
Varietal Composition 100% Promara
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

Rodinos
Varietal Composition 30% Grenache, 30% Shiraz, 40% Vamvakada,
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

Sauvignon Blanc
Varietal Composition 100% Sauvignon Blanc
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

Sauvignon Blanc Barrique
Varietal Composition 100% Sauvignon Blanc Single Vineyard
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

Vamvakada
Varietal Composition 100% Vamvakada Single Vineyard
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

Xynisteri
Varietal Composition 98% Xynisteri, 2% Malaga
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

Xynisteri Terroir
Varietal Composition 100% Xynisteri Single Vineyard
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

Yiannoudin
Varietal Composition 100% Yiannoudin
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

Zivania
Varietal Composition Xynisteri and Vamvakada
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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