Small batches, 2015
These renditions of our Commandaria are only made from exceptional vintages, undergoing extended maturation, to showcase the region’s highest potential.
In the year 2015
In the field, the summer of 2015 was relatively moderate by Cypriot standards. There were a few heat waves, but they were short-lived and occurred outside of critical maturation points for the grapes.
At the winery, it was our first vintage as full-time commercial winemakers. This milestone made us approach our work with deliberate caution. We aimed to be methodical and precise, ensuring every step was meticulously executed to produce the best possible wine.
Technical Info.
Appellation
AOC Commandaria
Varietals
Xynisteri & Mavro
Alcohol
13.0%
Total Acidity
73.3 meq/L
Volatile Acidity
19.9 meq/L
Residual Sugar
186.1 g/L
pH
3.95
nutritional info.
Ingredients
Grapes, preservative (sulphites).
Nutritional
(per 100ml serving)
Energy: 151 kcal
Carbohydrates: 20.4g
of which sugars: 20.4g
Fat: < 0.05g
Protein: < 0.05g
Salt: <0.01g
winemaking
Family Vineyards
Our connection to the land is reflected in the meticulous care we provide to our vineyards. Some vineyards were planted by us, while others have been passed down through generations, going further back than we can trace. We manage all of our vineyards directly, knowing each field vine by vine.
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Native Varieties
At the core of our vineyards are the two ancient varieties: Xynisteri and Mavro Ambelissimo. Both grapes are rooted in the island’s history for millennia, offering a unique identity to our wines.
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Organic Farming
We keep it simple and honest with certified organic practices – minimal intervention and no synthetic additives. Our goal is to express both grape and terroir, while respecting the environment and the local biodiversity.
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Ungrafted
Our ungrafted vines tell a story of resilience. Having escaped the phylloxera outbreak of the 19th century, we continue to propagate our plants from cuttings of the most robust old vines, preserving a piece of history in every harvest.
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Goblet Training
We stay true to traditional practices, using the proven training method of the region. Goblets require less intervention and are resilient to weather and disease. Our vines are trained higher off the ground, planted with ample distance between them, reducing total yield, but amplifying the goblet’s health benefits.
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No Irrigation
It’s the law – no irrigation allowed. Instead of fighting it, we’ve embraced the challenge, putting substantial effort to create sustainable vineyards – sacrificing productivity for vine health and a high quality raw material.
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600 - 800m
Our vineyards are located in a historical winemaking region on the foothills of Troodos Mountain, between 600 and 800 meters. The steep slopes offer ideal sun exposure to ripen our grapes, while cool nights and alpine winds slow down the process, maintaining bright acidity and a balance in our wine.
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Hand-Harvested
Every grape is harvested by hand – a meticulous process that allows for gentle handling and careful selection. It’s a practical approach that ensures the quality of our wines without any unnecessary frills.
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Two Weeks Sundrying
Following the harvest, grapes are laid out on sheets in the vineyard for sun-drying. This process, spanning two weeks, concentrates the flavour profile and sugars naturally as water evaporates from the grapes – no other sweeteners are used.
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Basket Pressing
After sun-drying, the grapes are pressed with a basket press. The gentle process yields a high quality juice that doesn’t need further fining. While the press requires a lot of manual work and doesn’t scale well with volume, it suits our small production volume well.
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Wild Fermentation
Continuing a local winemaking tradition that spans millennia, we ferment with wild yeasts. We overcome the challenge of consistency by ensuring an excellent fermentation environment and consistent process, allowing the spontaneous fermentation to add a distinct layer of complexity to each vintage.
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Minimal Intervention
Our philosophy of minimal intervention extends into vinification, with no vinification additives other than the absolute necessary level of sulphites.
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Unfortified
Though fortification was considered the norm over the past centuries, the production Commandaria long predates the ability to even produce the high percentage alcohol required for fortification. In line with our philosophy of no additives, we allow fermentation to finish naturally without fortification.
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