The name of the wine was inspired by the ancient era and geometry, two concepts immediately connected with winemaking.

The three eternal conundrums or brain-teasers of the Ancient Greek mathematicians are shown on the labels of these three Vlassides wines, enticing us to discover them: Doubling the cube – Trisecting the angle –  Squaring the circle.

GRIFOS 2. Trisecting the angle

For the white Grifos, a local variety is paired with an international one. Just as its Greek name implies, the “Xynisteri” variety lacks acidity. Exactly for this reason we decided to combine this variety with Sauvignon blanc. The grapes come from non-irrigated vineyards in Kilani and Pachna.

The harvest of Sauvignon takes place in August and Xynisteri follows around the middle of September. The wine is bottled just before Christmas.

It is best served fresh and cool at 8-10°C.


Year of Harvest

Gold Medal

11th International Cyprus Wine Competition 2018


Gold Medal

10th International Cyprus Wine Competition 2017


Bronze Medal – Score 89

Decanter 2017


GRIFOS 2 – White


75% Xynisteri
25% Sauvignon Blanc

Soil Composition:



The harvest of Sauvignon takes place in August and Xynisteri follows around the middle of September. Every year after the end of fermentation, several combinations of the two varieties take place in order to arrive at the most deliciously balanced blend. After that, Ridge 2 is left in keeping with its lees 3 to 6 months before bottling. The wine is bottled just before Christmas.

Production Year



Organoleptic Characteristics:

This is a vividly aromatic and fruity wine that fills the palate with its multifaceted character and lasting finish.

2019 Harvest Information:

Ethanol: 13% Vol
pH: 3,31
Acidity (H2SO4):
3,68 g/l
Reducing Sugars: 3 g/l
October until July

1211 mm

Temperatures (Μ.Ο.)
Sauvignon blanc
Lowest: 19,5°C – (8/2019)
Highest: 29°C – (8/2019)
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: 19.5°C (8/2019), 16.5°C (9/2019), Maximum: 29°C (8/2019) 26.5°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.