The new winery in a perfect combination of traditional and modern style, surrounded by vineyards of only Cypriot grape varieties. The construction of the new phase began in 2008 after great effort, zeal and enthusiasm was completed in 2012. The new building includes four large distinct areas; the production line area, a wine cellar for the aging of the wines, the bottling area as well as a catering and tasting room.
The wine production area -specially designed for receiving the grapes straight after the harvest and the smooth circulation of must and wine- houses all the necessary equipment for the production of high-quality wines of over 200 tons of grape. It consists of: a pneumatic press, special tanks for the pre-fermentation maceration (skin contact) of white wines, stainless steel fermentation tanks for white and red vinification with automated cooling system, oak fermentation vats for red vinification and stabilisation tanks.
The production process in the winery follow all health and safety requirements, as provided by the applicable Quality Management System and Food Safety, which is certified by the standards of ISO 9001: 2008 and ISO 22000: 2005.
Most of the red wines of the estate and some of the white ones spend a significant period of their lives in the wine cellar for maturing and aging purposes. The room is kept at a constant temperature and humidity conditions, thanks to a temperature control system. The wines benefit from ageing in French oak barrels, this ensures the high quality of the wine through the passage of time. Also modern technology creates an ideal environment for the aging process of the wines. After bottling the wines, rest in ideal conditions until ready for marketing.
In the bottling area there is a modern wine bottling system which is capable of packing up to 1000 bottles per hour. The space accommodates the equipment for the labelling process and packaging of the wines.
It is worth noting that there is a special room for the manufacturing of one of the most famous traditional sweets of Cyprus, Soutzoukos (made from grape juice and nuts.) Visitors can observe the entire production process of palouze and soutzouko consecutively.
Our winery has both indoor and outdoor reception areas, tasting room and restaurant, specially catering for winter or summer events.
Doors are open 7 days per week. Visitors are welcome for estate visit and wine tastings.