2025. Characteristic yellow-green colour, good clarity, youthful; intense expressive fruit-driven aromas, dominant citrus/lemon carrying through to palate; dry, vibrant acidity, light-to-medium body, clean refreshing lemon-driven finish. ABV 12%; grown at 700-900m altitude in Koilani. Serve chilled 10-12°C.
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2022. Deep ruby, good intensity, youthful purple highlights; dominant black cherry, plum, blueberry aromas with violet floral notes plus secondary oak notes; black fruit and plum jam flavours, medium-to-full body, balanced acidity, ripe velvety tannins; good to very good ageing potential (6-8 years).
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2023. Deep purple, medium to medium-plus intensity aromas of black fruit, pepper and spices; medium-plus to full body, balanced tannins and acidity; long finish with persistent spicy character; ageing potential 8-10 years.
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2021. Deep ruby, medium-plus intensity aromas of cassis, black cherry, blackberry, plum, with green pepper and eucalyptus; full-bodied, high but well-polished tannins, fresh balanced acidity; black fruit developing cocoa, pepper, subtle smoke; long structured finish; ~10 years ageing potential. Non-irrigated vineyards in Koilani and Vouni, Mt Afamis; 12 months in French oak, bottled unfiltered. Decant […]
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2022, grown on Cypriot limestone soils. Pale lemon with green highlights; citrus (lemon, lime), green apple, white peach, subtle mineral notes; dry, high acidity, medium body and alcohol; medium-plus finish, clean and mineral-driven. Aged 2 years in bottle before release; ageing potential ~10 years.
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2021, traditional method sparkling made from a red grape. Bright golden colour, fine persistent bubbles and elegant mousse; aromas of unripe strawberry, pomegranate, brioche, toasted bread, roasted almond; dry, high acidity, creamy texture, pronounced minerality; medium-long clean mineral finish. Extra Brut, ABV 13.5%, minimum 30 months on lees, serve 8-10°C.
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2020, traditional method sparkling. Deep golden hue, refined persistent bubbles; layers of citrus, honey, brioche, roasted nuts; lively acidity, full body, long smooth finish (Brut, 6 g/l residual sugar). ABV 12%, minimum 30 months on lees. Serve 8-10°C. Gold Medal, Concours Mondial de Bruxelles.
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