Just as myths often have roots in real historical events, the earliest winemaking culture in Cyprus is intertwined with the island’s mythology, particularly its connection to Aphrodite. According to legend, Aphrodite’s fleeting love affair with Dionysus, the god of wine, inspired her initial, though imperfect, attempts at cultivating vines and producing wine. Archaeological evidence confirms that winemaking on the island dates to the early fourth millennium BCE. Clay jars with traces of wine, dated to approximately 3,500 BCE, have been discovered, offering tangible proof of this ancient tradition. The development of early Cypriot winemaking was significantly influenced by the Canaanites and Phoenician merchants. Their advanced techniques and expertise not only enhanced local wine production but also facilitated the trade of Cypriot wines to distant markets, including pharaonic Egypt, as early as the early dynastic period. This exchange underscores the integral role of Cyprus in the ancient wine trade and the island’s enduring legacy in viticulture. However, historical records of winemaking on the island remain sparse until the Byzantine era. A significant turning point occurred in the 12th century when the Crusaders stopped in Cyprus on their way to the Holy Land. They expanded the production of the island’s local wine, renaming it “Commandaria.” This sweet, fortified wine became highly prized across Europe, establishing itself as a valuable export and elevating Cyprus’ reputation in the wine trade. Unfortunately, under Turkish Ottoman rule, winemaking in Cyprus saw a dramatic decline, as production and development were largely suppressed. The revival of the wine industry only began after Cyprus came under British administration, which paved the way for its resurgence and modernization.
Statistically in the Island you can produce the 55% of the wines of its market, the other 45% that you can find in the supermarket and generally in sales spots are imported. Are estimated 13 wine producers and 80 producing units. Main wines are: Commandaria (as mentioned before), Laona Akama, Vouni Panagia, Limassol wine villages and Pitsilia. The story of Commandaria is interesting. Doubting about being the most ancient wine in the world (it exists for 5000 years) is believed to have been named by the crusading knights in the 13th century. This wine is produced on the fertile, high-altitude slopes in the southwest of the island, an area that became known as “La Grande Commanderie” during the Crusades. A lot of legends circulate around the name of this wine. During this time, the Knights of the Order of Saint John renamed the local wine in honor of their new protectorate. Over the centuries, wine has become the subject of many stories. One famous tale recount that King Richard the Lionheart of England, so impressed by the wine, declared at his wedding that it was “the wine of kings and the king of wines.” French King Philippe Augustus was equally captivated by the wine, calling it “the Apostle of wines. All these typical wines were born by indigenous grapes that Cyprus can claim. The species of grapes are several, talking about the indigenous here there are the most famous listed:
Mavro (Black): This is the dominant grape variety in Cypriot vineyards, making up a significant portion of the island’s total production (79%). Mavro produces a red wine that is well-balanced, slightly tart, and rich in tannins, with a distinctive flavor and color. However, it is not well-suited for long aging. Although native to Cyprus, it is also grown in Crete and Kythira and is one of the two primary varieties used in the production of Commandaria.
Xynisteri: As the most widely cultivated white wine grape in Cyprus, Xynisteri produces very light-colored wines with low alcohol content and acidity, especially when grown in areas like Akamas’ Laona, Ampelitis, Vouni Panyias, and Pitsilia, as well as some Krasochoria (wine villages). In combination with Mavro, Xynisteri is used to produce Commandaria and other sweet and dry white wines.
Maratheftiko (or Vamvakada): This high-quality red variety produces concentrated, deep-colored wines that are full-bodied with distinct aromas of cherry and blackberry. Its cultivation, however, is more challenging than that of Mavro, as it is highly sensitive to mold and prone to significant flower drops, which can limit production.
Lefkada: A Greek red grape variety also cultivated in Cyprus, Lefkada is found sporadically in the vineyards of Pitsilia and Panayia. When ripe, it produces tart fruit with an intense red color and a strong, characteristic aroma, although this aroma tends to fade during aging.
Promara: A white grape variety that yields aromatic wines, Promara fruit is sourced from the vineyards of Omodos and Kyperounda. The variety known as Bastartiko, grown in the Panayia district, is identical to Promara. The bunches of this variety are medium-sized, conical, compact, and feature small, oval, greenish-yellow grapes.
Spourtiko: This white variety is named after the juicy nature of its grapes, whose delicate skin easily separates from the fruit. Spourtiko is found in vineyards in the Omodos, Kyperounda, and Panayia areas. The wine produced from this variety is pale yellow in color and has floral aromas.
Giannoudi: A variety with large, oval, bluish-black grapes that have fleshy, colorless juice. Giannoudi produces wines with a strong aroma and high acidity.
Quality of Cyprus wine is also confirmed by the amount of exportation they do. They are 63rd in wine exportation, with a $4.48 million business, considering the dimension of the market and of the country is impressive. The main countries of buying wine from Cyprus are Denmark, followed by Israel, Greece United States and Tunisia.