Athenee is pleased to announce our new cooperation with the Tsiakkas Winery and will begin importing three labels into the United States as of May 2015. The wines are all from Cypriot native grape varieties and represent some of the finest expressions of the country's up and coming wine industry.
The labels for the white & red wines are representations of native Cypriot species of animals that are drawn by a local artist.
Here is a preview of what is to come:
White Wine
Made from
the indigenous white grape variety, Xinisteri. The vineyards are located oin the Pitsilia region, which is the highest
in altitude region of Cyprus with cool summers and rather cold winters. Soil is
sandy/ volcanic with good drainage. No late frosts or rain in the early autumn
occur so the condition s are ideal for grapes.
Production per acre is very small, and vines are on average 50 years old. The wine is stainless steel fermented and
bottled fresh to retain its citrus aromas, medium body and long aftertaste.
Red Wine
Made from
the indigenous variety Vamvakada from the Pitsilia region, it is a medium body
wine with spicy currants and vanilla undertones, a distinct taste of dark
forest fruits, firm tannins and an ability for long aging.
Dessert Wine
A completely different type of Commandaria than what is currently in the market. We picked a
high altitude vineyard and picked the grapes later than the rest, so we
achieved a higher concentration of the fruit on the plant. We then placed it in
the sun to further concentrate the taste.
We avoided too much sun and prolonged the period of sun exposure from 10
to 15 days. We then fermented in our own stainless steel for a month at a very slow process and low temperatures. The
wine was then aged in small oak casks again at low temperatures always compared
with the traditional way. The aging was carried for four years instead of the
minimum two required by law. No
fortification was made for this wine in order to retain its fruit.
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