Cyprus Wineries FAQ

Yes, Cyprus boasts over 65 wineries as of late 2025, from boutique family operations to historic estates. They’re scattered across the Troodos Mountains and coastal areas, producing everything from crisp whites to legendary sweets. Most welcome visitors for tastings and tours.

Local favorites include Xynisteri whites and Maratheftiko reds, grown exclusively on the island. Commandaria, the historic sweet wine from sun-dried grapes, defines Cypriot tradition. Everyday drinkers love Mavro-based reds for their soft, fruity style.

Commandaria holds the title as the world’s oldest continuously produced named wine, dating back over 800 years to Richard the Lionheart’s era. Made from sun-dried Xynisteri and Mavro grapes in 14 Troodos villages, its recipe hasn’t changed much. It’s Cyprus’s liquid history in a bottle.

Absolutely, Cyprus wines punch above their weight with ungrafted vines, high-altitude freshness, and unique indigenous grapes. Modern producers like Tsiakkas and Vlassides earn international acclaim for balanced Xynisteri whites and structured Maratheftiko reds. Great value at €8-20 per bottle.

Cyprus has seven official signposted routes: Laona-Akamas, Vouni Panagias-Ampelitis, Diarizos Valley, Krasochoria Lemesou, Commandaria, Pitsilia, and Mountainous Larnaka-Lefkosia. They wind through Troodos villages, hitting wineries, scenery, and tastings. Follow brown road signs from Limassol or Paphos.

Limassol (Lemesos) and its Krasochoria wine villages lead with the highest concentration, home to spots like Ktima Gerolemo, Oenou Yi, and Zambartas. This southern Troodos area has over 20 producers in a compact zone. Perfect for day trips.

Around 65 wineries operate island-wide as of 2025, mainly in Troodos Mountains foothills. Limassol region dominates, followed by Paphos, Nicosia, and Larnaca. Over 50 are visitor-friendly with tastings.

Key uniques include Xynisteri (crisp white), Maratheftiko (structured red), Mavro (soft red), Promara (aromatic white), and Ofthalmo (bold red). These thrive on ungrafted vines at high elevations. They’re PDO staples, covering 28%+ of vineyards.

Commandaria is a sweet PDO wine from sun-dried Xynisteri and Mavro grapes in 14 Troodos villages. Famous since the Crusades (Richard the Lionheart dubbed it “King of Wines”), it’s the oldest named wine still produced. Rich fig-honey flavors make it a global dessert icon.

Seven PDOs: Commandaria, Pitsilia, Krasochoria Lemesou (with Afames/Laona subzones), Laona-Akama, Vouni Panayia-Ampelitis. PGI covers broader districts like Lefkosia and Pafos. All require high-elevation, mostly indigenous grapes.

Spring (April-May) and autumn (September-October) offer mild weather, blooming vines, or harvest vibes without summer heat. Avoid July-August scorch; winter works for indoor tastings. Festivals peak in September.

Reservations recommended for smaller boutiques and tours, like Nicolaides or Michaelides, call ahead. Larger spots like those in Krasochoria often accept walk-ins. Weekends book up fast.

From Limassol: Krasochoria villages (Monolithos, Ekfraseis, 20-40min drive).
Paphos: Vouni Panayia, Tsangarides (30-45min).
Nicosia: Aes Ambelis, Marathasa (45-60min).
Larnaca/Ayia Napa:Ktima Christoudia, Dafermou (30-45min).

Yes, there are several in wineries that focus on organic/sustainable practices. Look for eco-certified spots like those reviving native grapes without chemicals. Growing trend among boutiques.

Xynisteri shines with halloumi, grilled fish, or Greek salad, its citrus cuts richness. Maratheftiko loves souvlaki, kleftiko lamb, or meze platters with herbs matching its spicy notes. Both elevate Cypriot cuisine.

Yes, most wineries sell on-site; Check non-EU export rules (duties apply); airports offer duty-free Commandaria. Buy mixed cases for value.

If you are travelling to the UK, the personal allowance is typically 18 litres of still wine. For the US, it is usually 1 litre duty-free, though you can bring more if you pay the associated taxes. Always check the current customs regulations of your destination country.

Yes, Limassol Wine Festival (late August-early September) is the biggest, with tastings and live music. Regional events in Commandaria villages and Pitsilia run harvest season. Check winery calendars annually.

Zivania is a traditional pomace brandy (40-45% ABV) distilled from grape skins after pressing Xynisteri/Mavro for wine. It’s Cyprus’s national spirit, tied to winemaking since ancient times. Sip chilled as an aperitif.

Most wineries that produce their own Zivania will offer a small taste at the end of a wine flight, often served chilled as a traditional palate cleanser or digestif.

Yes, wineries like Ayia Mavri, Kyperounda, and Marathasa win Decanter, IWSC golds for Xynisteri and Maratheftiko. They’re praised for quality-value in global competitions. Rising stars on wine lists worldwide.

Basic tastings (3-5 wines) run €5-10; premium with food/tours €10-20. Many waive fees on bottle purchases. Great value compared to Europe.

Several Cyprus wineries are generally considered family‑friendly, especially those with outdoor space, relaxed tasting formats and food options. Call ahead for family policies.

Yes, Marathasa, Theophanous, and Tsangarides to name a few, provide guided walks (€10-15 extra). Harvest (August-October) lets visitors pick grapes at select estates. Book seasonally.

Organized tours from Limassol/Paphos cover Krasochoria routes safely. Buses reach some villages, but taxis/drivers fill gaps. Wine route minibuses operate peak season.

Vegan/vegetarian meze is standard (hummus, grilled veg, halloumi alternatives). Halal options vary, many avoid pork, but confirm.

Yes, wineries like Oenou Yi and Lagria offer accommodation. Read our where to stay guide when visiting wine villages.

Store horizontally in cool (12-15°C), dark place; whites/rosés 1-2 years max, reds/Commandaria longer. Serve Xynisteri chilled (8-10°C), reds at 16-18°C in large glasses to release aromas. Avoid over-chilling sweets.

This is a rare viticultural status; while most of Europe’s vineyards were destroyed by the Phylloxera pest in the 19th century and had to be grafted onto American roots, Cyprus remained a “sanctuary.” This means the vines grow on their original rootstocks, which many experts believe allows for a more authentic expression of the terroir.

In addition to local varieties, Cyprus has a long history of cultivating international grapes such as Shiraz, Cabernet Sauvignon, and Chardonnay. These varieties often take on unique characteristics due to the high-altitude, volcanic soils of the Troodos Mountains.

Cyprus is a major tourism hub and many wineries win international awards, English is widely and fluently spoken by staff at almost all boutique and commercial wineries alongside Greek.

While modern facilities like Vasilikon or Santa Irene, often have accessible tasting rooms, many smaller, traditional wineries in the Krasochoria villages may have uneven stone paths or stairs. It is recommended to contact the winery directly to confirm their facilities.