EXPERIMENTATIONS

The experimental wines emphasize the winery’s philosophy towards new challenges.

Agiorgitiko

Perhaps the Greek variety with the most potential, originating from Nemea. Because of the similar climate characteristics between Cyprus and Greece, in 2007 we planted the first VSP trellis vineyard with Agiorgitiko, at an altitude of 700 meters.

Our goal was and still is, to produce concentrated wines with a deep dark colour which is rich in red fruit aromas and a velvety aftertaste. The successful result is mostly based on the proper care of the vineyards in order to achieve low yields and highly concentrated grapes with the proper phenolic maturity. During vinification, we pay a lot of attention to maceration, as well as the oxidative ageing which takes place in French barrels of 2nd and 3rd usage.

Our goal was and still is, to produce concentrated wines with a deep dark colour which is rich in red fruit aromas and a velvety aftertaste. The successful result is mostly based on the proper care of the vineyards in order to achieve low yields and highly concentrated grapes with the proper phenolic maturity. During vinification, we pay a lot of attention to maceration, as well as the oxidative ageing which takes place in French barrels of 2nd and 3rd usage.

Yiannoudi

This is a red variety which was revived in recent years in Cyprus. Yiannoudi is a variety which along with Xynisteri, have the potential to proudly represent both domestically and in the future internationally our Island, as ambassadors of our indigenous varieties. We totally support this concept and every year we plant Yiannoudi in VSP trellis vineyards at an altitude of 700 to 800 meters.

The vineyards planted with Yiannoudi have very low yields, because the male parts of its flowers tend to not mature properly, causing problems with the plant’s normal self pollination. The Winery’s R&D department in conjunction with its external consultants and the relevant state authorities are working closely together with the aim of improving this issue.

As far as the vinification is concerned, each year we adopt different approaches such as the way we treat the grapes after destemming, the skin contact of the grapes with the must, the time and the mode of extraction, the type and age of the French oak barrels which will be later used for the ageing and many more. Taking into consideration all these parameters, we aim to produce the finest outcome for our wines every year.

The first results we received were very encouraging, giving us red wines with elegance, aromas of sweet spices, a complex character with light tannins, medium in acidity and rather low in alcohol.

Sauvignon blanc Late Harvest

One of the main characteristics of Sauvignon blanc from the Vlassides Winery vineyards, is the high acidity the grapes maintain at their late maturity stage. This was our inspiration to create a naturally sweet wine from overripe grapes.

Sauvignon blanc late harvest, is produced from grapes which mature on the vines only when weather conditions permit it. The harvest takes place a month after the harvest for the dry wine. This results in the partial dehydration of the grapes and a must with high sugar levels.

Using an appropriate pre-conditioning for the yeasts, so that they survive the toxic environment of the high sugar concentration must, fermentation begins. Fermentation stops by itself, due to the high volume of produced alcohol (creating a hostile environment for yeasts), leaving approximately 100 gr per litre of residual sugars. Afterwards the wine matures for about six months in French oak barrels of 3rd and 4th usage.

The result is a wine rich in aromas and taste with a golden colour, intense white fruit scents such as pineapple, peach, mango, apricot and honey. A full bodied wine with pleasant acidity and a long aftertaste.

Promara

In recent years, there has been a major shift towards the indigenous varieties at many wine countries around the world, aiming to express the “terroir” of each region.

In an effort to follow this concept and support this philosophy, Vlassides Winery has been involved in the viticulture and winemaking of yet a second Cypriot white grape variety, Promara.

A small vineyard with calcareous soil was planted in 2010, right next to the Winery at an altitude of 750 meters.

We have been experimenting every year from 2015 onwards, especially with the pre-fermentative skin contact and the ageing process. The first results are very encouraging. Promara wine is characterized by a pale yellow color, spicy aromas which blend perfectly with its fruity character while it is rather rich in structure and body, accompanied by a very long aftertaste.