The grapes for Vlassides Cabernet Sauvignon are grown in selected, non-irrigated vineyards in the areas of Kilani and Vouni on mount Afamis.

Vlassides Cabernet Sauvignon is a complex and multifaceted wine with soft tannins that indicate its aging in barrel and bottle.

The wine matures one year in French oak barrels, followed by one year in the bottle.

The wine was bottled unfiltered and it is recommended to be decanted for about an hour before serving, at 18°C.

Potential of ageing of at least ten years.


Year of Harvest

Gold Medal

23rd Thessaloniki International Wine Competition 2023


Gold Medal

14th International Cyprus Wine Competition 2023


Gold Medal

13th International Cyprus Wine Competition 2022


Gold Medal

12th International Cyprus Wine Competition 2019


Silver Medal

11th International Cyprus Wine Competition 2018


Bronze Medal 

Decanter World Wine Awards 2018



Decanter World Wine Awards 2017


Silver Medal

Concours Mondial de Bruxelles 2017


Silver Medal

9th International Cyprus Wine Competition 2016


Gold Medal

8th International Cyprus Wine Competition 2015


Silver Medal

7th International Cyprus Wine Competition 2012


Gold Medal

5th International Cyprus Wine Competition 2010


Cabernet Sauvignon Vlassides


93% Cabernet Sauvignon
7% Cabernet Franc

Soil Composition:

50% Sand
50% Clay


The harvest takes place at the end of September. Skin contact lasts from seven up to ten days. After malolactic fermentation, the wine matures in French oak barrels for twelve months.

Production Year

Organoleptic Characteristics:

  • Cabernet Sauvignon Vlassides 2019 stands out for its deep ruby ​​color.
  • It has high aromatic intensity, the composition of which includes a range of aromas such as plum, black berry, green pepper, chocolate, vanilla, tobacco, cinnamon and oak.
  • Its multidimensional aromatic character gives an intense note to its taste and texture. The presence of tannins and the sense of completeness due to its full body, is easily perceived.
  • Opening of the bottle 1 to 2 hours prior tasting.
  • Potential of ageing for another 10 years.

Harvest Information 2019:

Ethanol: 14,57% Vol
pH: 3,5
Acidity (H2SO4):
3,5 g/l
Reducing Sugars: 1 g/l
October until July
Harvest Temperatures (Μ.Α.)
Cabernet Sauvignon / Cabernet Franc
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.