Vlassides Winery Óroman Wine

ÓROMAN

Óroman is a tribute to our roots. 

The Cypriot language incorporates the soul and history of our island; a blend of nations and cultures that have inhabited Cyprus throughout history. Arabic, Turkish, English, French, Italian but, mainly Greek, have formed a unique dialect that is still alive and spoken.

Όroman, in Cypriot, means vision, dream. Our ‘Οroman is a blend of the local grape Yiannoudi, which dominates, with a small percentage of Shiraz.

It incorporates our vision of the Cypriot red wine.

The cultivation of the vineyards planted with the local variety Υiannoudi is especially demanding. Yiannoudi belongs to the group of varieties with flowers described as female, in contrast to the majority of varieties which have hermaphrodite flowers. This peculiarity leads to low yields. By observing and recording our findings, we based the cultivation of the Yiannoudi variety on the technique of co-cultivation; planting Yiannoudi with varieties which bloom in the same time period.

The wine is bottled unfiltered and aged for another year before it goes on the market.

With the potential to mature for an additional eight to ten years.

Best served at 16-18°C.

Award

Year of Harvest

Bronze Medal


Decanter Word Wine Awards 2020

2017


ÓROMAN

Vlassides Winery Óroman Wine

Varieties:

85% Yiannoudi
15% Shiraz

Soil Composition:

Calcareous
50% Sand
25% Clay
25% Silt

Vinification:

The harvest takes place at the beginning of September. Maceration for the extraction of phenolic substances may last until the end of alcoholic fermentation, depending on the phenolic maturity of each vintage. After the alcoholic and malolactic fermentations, the wine matures in French oak barrels, which are 3 and 4 years old, for a duration of 12 months.

Production Year

DOWNLOAD 2019 INFO

Organoleptic Characteristics:

  • Aromatically characterized by black ripe cherry, tobacco leaves, oak notes and sweet spices such as nutmeg, clove and vanilla.
  • Its taste is best described by an elegance flair, with the acidity being ideally balanced with the mild astringency of its tannins.
  • Medium to full body, with an aftertaste of sweet spices.
  • Potential of ageing from 8 to 10 years.

Harvest Information 2019:

Ethanol: 15,4% Vol
pH: 3,5
Total
Acidity (H2SO4):
3,4 g/l
Reducing Sugars: 1 g/l
Rainfall: October until July 1211mm
Harvest Temperatures (Μ.Α.)
Yiannoudi
Lowest: 16,7°C – (9/2019)
Highest: 26,5°C – (9/2019)
Shiraz
Lowest: 18,7°C – (8/2019)
Highest: 33°C – (8/2019)

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.