Vouni Panayia Winery sits just outside the village of Panayia in the Paphos district, high in the mountains at close to 1,000 metres above sea level and surrounded by pine forest. Founded in 1987 by oenologist Andreas Kyriakides after 15 years with the government Department of Viticulture and Oenology, it is regarded as the first private regional winery in Cyprus and helped pioneer serious mountain viticulture in the area. What began as a small regional winery has matured into a respected family business, now run with the active involvement of the next generation, who studied viticulture and oenology at the University of Florence and bring fresh ideas while staying loyal to local traditions.
The family farms around 25 hectares of vineyards at altitude, all within the Vouni Panayia area. Here they focus strongly on indigenous Cypriot varieties, including Xynisteri, Promara, Spourtiko and Morokanela for whites, and Maratheftiko, Yiannoudi and Ntopio Mavro for reds. The vineyards are planted on their own roots, taking advantage of Cyprus being phylloxera free, and sit on clay and gypsum‑clay soils that, together with the cooler mountain climate, give wines with freshness, character and a clear sense of place.
Vouni Panayia also puts a big emphasis on welcoming visitors. The winery has been renovated and equipped with modern technology, but still feels very personal. Guests can watch a short educational film that follows the journey from planting to bottling, explore a small traditional museum, and taste through the range in a dedicated tasting room. There is also an on‑site restaurant serving seasonal, traditional Cypriot dishes that pair with the wines, enjoyed alongside wide, open views of the surrounding mountains. It is a complete mountain‑wine experience that combines learning, tasting and local food in one stop.
