Kyperounda Winery2023 Petritis, Kyperounda Winery
Limassol, CyprusVintage: 2019
This wonderful 2019 Petritis from Kyperounda Winery in Cyprus is made from the Xynisteri grape variety, pronounced (Sin-ees-ter-ee), which is a native grape to the island. These indigenous grapes are grown on the southern slopes of the Troodos Mountains, in some of the highest vineyards in Europe. The plots sit on rocky terraces, where the soils are made up of sandy clay. Due to the altitude of the vineyards, Kyperounda invariably harvests approximately one month later than vineyards at half their elevation and the long hang time results in concentrated flavours in the fruit, while preserving refreshing acidity.
In the glass, it has delicious aromas of citrus fruits, candied lime, lychee and a touch of spice and vanilla. It is a medium-bodied yet refreshing wine with a long, persistent finish. 20% of the wine was matured in new oak barrels for two months which has added a subtle oak complexity to the wine. This will be a great match with white fish, lean meat and canapes/tapas.
Why we love it
Pineapple, pear, vanilla with a creamy finish
Notable Awards
16 pts, Jancis Robinson, 2021
Whats in the bottle
100% Xynesteri
12 Mixed Bottles *
£17.96
Save £2.00
* As part of a mixed case of any 12 bottles
Free UK delivery on orders over £250. Free South Wales delivery on orders over £100
Tel : 02922 337454
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Description
This producer has not only the highest winery in Europe situated at 1,140 metres, but also the highest vineyards at over 1,400 metres above sea level. Located at Kyperounda, in the Pitsilia area of the Troodos mountain range, the Kyperounda Winery sits in an idyllic setting, with correspondingly spectacular views. The winery was designed to the specifications of experienced winemakers and uses gravity to produce wine in the gentlest possible way. Kyperounda Winery has been producing wine since 2003 and has already made quite a splash on the international stage.
The gravity fed winery is built on three levels and is designed for the gentlest possible handling of the grapes and wine. The grapes underwent 10 to 12 hours skin contact pre-fermentation maceration, depending on the temperature of the grapes. Vinification took place in stainless steel tanks to maximise the purity of the fruit. The wine did not go through malolactic conversion in order to retain freshness and enhance the mineral character. 20% of the wine was then matured in new oak for two months, adding subtle oak complexity to the final blend.
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