True wine-growing sanctuaries of Indigenous Grapes for Cypriot Fine Wine styles and tastes.

The encouraging resurgence of modern Cyprus Wines feeds on the foundational wine culture borne out the eastern Mediterranean and first civilization winemaking. Anchored in history and characterized by its unique indigenous grape varieties, ungrafted vineyards across the island thrive, producing quality wines from predominant varieties like white Xynisteri and red Mavro, while resurfacing extinct quality grapes like Promara, Morokanella, Lefkada, Vasilissa, Maratheftiko, and Yiannoudi.

The availability of phylloxera-free vines has allowed Cypriot winemakers to nurture traditional bush vine cultivation of these grapes, to create distinctive wines that tell the story of their land.

During late 19th century Cypriot winemaking overcame the dependence of the historical sweet wine making and fortification of Commandaria. With its diverse climates and soils, Cyprus provided an ideal environment for industry and the growth of international range of grapes with massive plantings for both red and white wine exports.

In the last 30 years, a handful of pioneers situated in the most remote hillsides of the island, have made made it possible for the resurgence of differentiated winemaking with Cypriot varieties. Their efforts have highlighted the quality and appeal, prompting a transition of producers with permanent return to vineyard regions.

Today, as more people experience Cyprus wines, it has been the heightened appreciation by locals and visitors of the country’s own wines that is helping to restore interest in Cyprus as a notable wine-producing region.