Cyprus Wine: A Traveller's Guide
Cyprus wine is concentrated in the foothills and slopes of the Troodos, behind Limassol and Paphos. Look for local grapes: Xynisteri (white) and Maratheftiko (red), plus the sweet Commandaria. Plan a wine day around a village base such as Omodos, and arrange a driver or limit tastings.
- Best for
- Travellers curious about local wine and planning a tasting day.
- How much time
- A full day for two or three wineries and a village lunch.
In this guide
Cyprus has made wine for a very long time and now has a modern industry alongside traditional producers. Most vineyards sit at altitude in the Troodos foothills, which moderates the heat. This guide explains what you are tasting; for specific places to visit, see wineries in Cyprus.
Grapes to know
| Grape | Style | Notes |
|---|---|---|
| Xynisteri | White | The main local white grape; often crisp and aromatic |
| Maratheftiko | Red | A local red variety, increasingly seen in quality wines |
| Mavro | Red | A widely planted local variety, historically important and the base for Commandaria alongside Xynisteri |
| Yiannoudi | Red | A local red variety grown in some western vineyards |
| Ofthalmo | Red | A local red variety, sometimes blended |
Commandaria
Commandaria is a sweet wine made from sun-dried grapes in a defined area of villages on the southern slopes of the Troodos. It is one of the island's most distinctive products and carries protected status. The name reflects the Knights Hospitaller's local commandery (the same order associated with Kolossi Castle). Serve it chilled after dinner or with cheese and nuts.
Where the vineyards are
- Limassol hills: the heart of Cyprus winemaking, with villages such as Omodos, Vasa and Laneia.
- Paphos hills: growing wine scene, with wineries in villages behind the coast.
- Higher Troodos: cool-climate vineyards at altitude.
How to taste like you mean it
- Start with the white: a Xynisteri gives you the local baseline. Compare two producers' versions side by side.
- Then a local red: try Maratheftiko, and ask what makes that producer's version different from the next.
- Finish sweet: Commandaria is best tasted slowly. Ask the producer how it was aged and what it should be paired with.
- Ask about altitude: many Cypriot producers talk about it for good reason: vineyards at higher elevation are cooler, and that shapes style.
- Spit or share: you are driving. Taste, then decide how much to drink.
Reading a label
Most Cypriot bottles show the producer, the grape variety or blend, the vintage and the region or village. If the label names a village in the hills, that is usually a good sign of provenance. If you are unsure, ask the person pouring: producers are generally happy to explain.
What to pair with what
| Wine | Try it with |
|---|---|
| Xynisteri | Grilled halloumi, salads, fish and mezze starters |
| Maratheftiko and other local reds | Grilled meats, souvla and slow-cooked dishes |
| Commandaria | Cheese, nuts, dried fruit or dessert |
Buying and taking wine home
Ask each producer about shipping before you buy: carrying bottles in hand luggage is restricted for liquids, and checked-bag allowances vary by airline. Commandaria travels well and makes a good gift. Prices vary by producer, and we do not print them.
Planning a wine day
- Pick one region (Limassol hills or Paphos hills), not both.
- Book ahead: many wineries need appointments, especially outside peak season.
- Arrange a driver or limit tastings. Cyprus has strict drink-driving rules and mountain roads are demanding.
- Pair tastings with a village lunch and a walk. Omodos works well as a base.
To plan your route, see wineries in Cyprus and the Troodos overview.
Check before you go
Hours, prices and schedules change. Confirm them at the source: