Tsiakkas

The people behind the bottle

What began with 500 bottles near Pelendri in 1988 has become a family project spanning two generations. Tsiakkas looks to Cyprus's own grapes, studying and reviving varieties such as Yiannoudin and Promara. Ungrafted vines climb steep slopes among pine forests, while organic cultivation and experimentation in the cellar keep the island's wine traditions moving forward.

Grapes / sourcing

Yiannoudin, Promara, Xynisteri & Vamvakada

Farming

Organic cultivation since 1995

Winemaking

Traditional methods with ongoing experimentation

Terroir

Ungrafted mountain vines, up to 1,500 m

Production

Around 200,000 bottles a year

They talk about

Reviving neglected Cypriot varieties