used for the creation of dry whites with good ageing potential. Spourtiko, Morokanella, and Vasilissa contribute to fragrant, aromatic white wines of distinctive character. Concerning the red indigenous grapes, Mavro remains Cyprus’ most widely planted variety. Traditionally used in blends, Commandaria and Zivania, it is now vinified into both red and rosé wines. The noble Maratheftiko grape variety is demanding, but the result is rewarding, with an expressive character marked by black fruit and violet aromas and flavours. The wonderful Yiannoudi offers spicy, textured reds and rosés. The rare Ofthalmo is used to make intensely fragrant red wines, while Lefkada, originally from the Greek island of the same name and known as Vertzami, thrives in red and rosé production. There are seven PDO (Protected Designation of Origin) classifications: Commandaria, Krasochoria Lemesou, Krasochoria Lemesou – Afames, Krasochoria Lemesou – Laona, Pitsilia, Vouni Panayia – Ampelitis, Laona – Akamas. There are also four PGI (Protected Geographical Indication): Lefkosia, Lemesos, Pafos and Larnaka. One thing is for sure: The future of Cypriot wine is bright, with each glass offering a unique taste of the island’s history, culture and enduring spirit. CYPRUS IN A GLASS Zivania Born during Venetian rule, Zivania, a PGI product, carries with it history and heritage. Inspired by the Venetian alchemists, Cypriot vine growers began distilling the remnants of their harvest – grape pomace, or “zivana”. Initially valued as both a drink and a medicine, Zivania soon became a staple of the island’s life. Clear and fiery, with aromas of overripe grapes, raisins and spices, it contains 43–52% alcohol and is mostly distilled from Cyprus’ traditional grape varieties such as Mavro and Xynisteri. Nowadays, Zivania aged in oak barrels is also produced. It is served with nuts, cold cuts and Cyprus meze. Fermentation in oak barrels A glass of Commandaria Sundried Xynisteri and Mavro grapes
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