Vlassides Winery Alátes Wine


We named our wine Αlátes inspired by the unique language spoken on our island.

Although the Cypriot dialect is based on Greek, it has been strongly influenced  by various nations that have inhabited our land through history; Arabs, Turks, English, French and  Italians. 

Αlátes, in Cypriot, means wings. Our Αlátes is produced solely from old vines of Xinisteri, the dominant local white grape variety. It is our way of giving wings to the vision of introducing a fine representative Cypriot white wine to the world at large.

Produced exclusively from old non-irrigated vineyards situated at an altitude of around 900 meters in the Afamis mountain area. The soils where the vines grow are calcareous with clay-loam texture. The vines are non-grafted, trained in goblet.

With the potential to mature for an additional five to seven years.

Best served at 10-12°C.


Year of Harvest

Silver Medal

Decanter Word Wine Awards 2020



Vlassides Winery Alátes Wine


100% Xynisteri from old vines

Soil Composition:

50% Sand
25% Clay
25% Silt


Harvest takes place at the end of September and immediately after, the grapes are placed in a refrigerated storage area. On the next day, having reached a temperature of 10 0C, they are destemmed and then sent to a pneumatic press where the juice is extracted. Alcoholic fermentation and maturation take place in a 2000 litre untoasted oak vat.

Production Year


Organoleptic Characteristics:

  • Color: Yellow with golden hues.
  • Aroma: Peel and flesh of ripe citrus fruits, herbs, bread, wet pebbles, notes of sweet spices.
  • Taste: Dry with cool acidity, creamy with well-balanced structure, minerality, long aftertaste.
  • Potential ageing: 5 to 7 years.

Harvest Information 2019:

Ethanol: 12,5% Vol
pH: 3,17
Acidity (H2SO4):
3,8 g/l
Reducing Sugars: 1,5 g/l
Rainfall: October until July 1211mm
Harvest Temperatures (Μ.Α.)
Lowest: 16,7°C – (9/2019)
Highest: 26,5°C – (9/2019)

2019 Harvest:

2019 was a year characterized by a cold winter with very high rainfall in our area; a very uncommon phenomenon for Cyprus (about 1200 mm), with average harvest temperatures up to 2 degrees lower than in 2018. This resulted in the delay of the phenolic stages of the vineyard (bud burst, flowering, veraison, maturation) and for this reason harvest begun during the 2nd week of August.

In the summer of 2019, maturation took place in the ideal harvest temperatures (Average) Minimum: 18.7°C (8/2019), 15.5°C (9/2019), Maximum: 33°C (8/2019) 31°C (9/2019), and this provided us with exceptional organoleptic characteristics, especially for the Sauvignon blanc, Xynisteri, Yiannoudi and Cabernet Sauvignon.

The damaged grapes by lobesia botrana larvae (grapevine moth), was the main issue we faced at the vineyard, the effects of which we dealt on time and effectively, in order to ensure the health of our grapes and the smooth maturation of all varieties, white and red.

In general, this year’s white wines are characterised by intense varietal aromas, which evolve during the tasting, with ideal acidity and cool aftertaste. As far as our red varieties, there was a delay between the technological and phenolic maturation. To achieve the desirable quality result, we decided to harvest the red varieties at the peak of their phenolic maturation. The delayed harvest and the partial desiccation of the grapes led to an increased sugar content which resulted in a wine with an elevated alcohol content. The precise extraction of phenolic compounds as well as the management of the oxidative ageing in oak barrels, are expected to produce red wines characterised by concentrated fruit aromas, mature tannins and rich body.