“Dokimes” series is based on Sophocles Vlassides’ experimentations.
The experimental wines emphasize
the winery’s philosophy towards new challenges.
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.
(B3) Terroir or Vineyard is a term complicated by definition, due to the fact that it has many variables towards its interpretation. Theoretically, it is a geographically finite area (vineyard), in which human activity with its know-how, interacts with it (the process begins before planting the vineyard and ends to the point of the ageing of the wine), the natural environment (soil and climatic conditions) and the biological environment (vine, variety, root system, clone selection etc.), which all together result in the production of a type of wine with the uniqueness and characteristics of the sub-area. That alone adds great value to the quality of the wine. It’s precisely this significant value that we want to categorise with the vinification of the specific wine.
The experimental Xynisteri wine (B3) comes from the vineyard in the area of Salera, of Omodos. The orientation of the vineyard is southwest, the soil is rocky with sandy loam composition and the soil’s pH is high due to the high concentration of active calcium carbonate. The form of the stems is cup-shaped with a self-rooting system. The vineyard is non-irrigated and the age of the stems is 30 years old.
The alcoholic fermentation took place in a controlled cooling stainless steel tank and during the process, the wine aged for 2 months in an untoasted oak cask together with its wine lees.
The organoleptic characteristics of B3 are the aromas of white flowers, citrus, the acidity is in harmony with its rich body and it has a buttery and intense aftertaste.
(B4) One evening in autumn, three friends and fellow oenologists, Kostas, Sandiago and Panos, were enjoying their dinner with wine, near the sea in Limassol. They were discussing amongst others the possibility of ageing the Xynisteri variety in barrels previously used for ageing Commandaria. The curiosity for the result was intriguing and in the end, the idea became reality for all three of them, at the wineries where they worked.
The experimental Xynisteri wine (B4) also comes from the vineyard in the area of Salera, of Omodos. The orientation of the vineyard is southwest, the soil is rocky with sandy loam texture and the pH is high due to the high concentration of active calcium carbonate. The form of the plants is cup-shaped with a self-rooting system. The vineyard is non-irrigated and the age of the plants is 30 years old.
The alcoholic fermentation took place in a controlled cooling stainless steel tank and later on the wine aged in a 100% oak barrel, which was previously used for the ageing of Commandaria.
The organoleptic characteristics of B4 are the aromas from the Commandaria, but in a dry wine. Aromas of citrus fruits, dry fruits (such as apricot) and nuts, are distinctive from the very first sip. The wine’s body is oily, the acidity is crunchy and it balances with the sweet and long aftertaste.
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.
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.