When you think of Cyprus, sun-drenched vineyards and light, crisp whites often come to mind. But winter on the island offers a chance to shift perspective: it’s the moment for full-bodied reds, textured whites, and mulled wines. Below are five wineries that highlight the cold-season styles.
Nestled in the southern foothills of the Troodos Mountains, the boutique family estate Nelion is led by owner-winemaker Marinos Ioannou, whose attention to detail spans both vineyard practices and the final presentation.
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Maratheftiko: This signature red — one of the most promising indigenous varieties on the island — yields deep, complex wines with aromas of dark berries and plum. After a year in French oak, the tannins soften to a velvety texture, while subtle woody and spice notes emerge.
Oftalmo: For those desiring a lighter red, Nelion’s rare local variety offers a mid-weight wine showing sweet plum, dark cherry and coffee. On the palate, it delivers fruit-driven sweetness, with gentle tannins that fade into the background after decanting.
Xynisteri pét-nat: For sparkling lovers, the pétillant-naturel from Xynisteri gives a joyous, rustic fizz. Expect pear and tropical fruit nuances with a warm, freshly baked-bread note; it shows a delicate bitterness rooted in grape pips. The cuvée continues to evolve in the bottle.
Located roughly halfway between Paphos and Polis, Vasilikon draws on both local grapes and international varieties. The cellar is helmed by oenologist Aphrodite Сonstanti, trained in Bordeaux, who brings winemaking experience from New Zealand and Santorini.
“Methy” Cabernet Sauvignon: A mainstay for over two decades, this silky red offers a smooth, warming profile. The nose evokes notes of red berries, pepper, and subtle wood. It tastes plush and generous, with gentle tannins and a violet-tinged finish.
“Aeon” Maratheftiko: A robust option for colder months, led by ripe forest berries and a whisper of spice. The palate presents sumptuous black currant, dark cherry and licorice, framed by lively acidity and firm, yet refined, tannins.
Micro Cosmos Maratheftiko pét-nat ( personal project by Aphrodite Constanti)): A sparkling wine with a bright, pale rosé hue, fine bubbles, and barberry aromas and flavours. Lifted by crisp acidity and a refreshing, dry finish, it stands out as a bright choice for the season.
Set among the hills of the Limassol District, the Constantinou winery was founded as a producer of orange liqueur. Today, the estate is modern, equipped with cutting-edge facilities, and guided by oenologist Panayiotis Constantinou, son of the founder.
Xynisteri Extra Brut: One of the few traditional-method sparklers on the island. After two years on the lees, this wine shows brioche and citrus on the nose, with hints of green apple and toasted hazelnut. It brings lemon zest and freshly baked bread — lively and well-suited for the holiday season.
Shiraz: A full-bodied red with bold but balanced tannins. Aromas of ripe berry compote mingle with spice and liquorice; the palate is rich, juicy and vibrant, with a plush texture and generous fruit at its core.
“Veloudon” (red blend, for mulled wine): An affordable, youthful red with soft tannins and a cranberry-like character, showing a gentle warming spice note that makes it a natural base for winter mulling.
Based in Paphos, Makarounas focuses primarily on local varieties. Their portfolio includes nearly every indigenous grape, and several of their bottlings earned recognition from the Decanter World Wine Awards.
Yiannoudi: A powerful red with a distinctive profile — red cherry blossom, plum jam, candied dark cherries with stones, underpinned by autumnal earth and subtle wood notes. Its profile shows layers of plum and cherry, supported by firm tannins and a well-balanced structure.
Maratheftiko: A serious, full-bodied red balancing between boldness and elegance. Aromas of blackberry, black currant and clove lead into a rich, fruit-forward palate with soft, rounded tannins and a hint of spice.
Promara: For white-wine lovers, this is a stand-out, proving that winter doesn’t belong to reds alone. Amphora ageing contributes a creamy, slightly oily texture, balanced by bright acidity and a mineral backbone. On the nose: citrus, white peach and a saline, seashell-like note; it offers a refined balance of orchard-fruit freshness and mineral drive.
Perched high in the mountains of the Paphos region, Vouni Panayia is among the first estates to champion indigenous grapes. Alongside their everyday-range wines, they produce the experimental Microvinification series — small-batch bottlings focused on terroir expression and varietal character through contemporary techniques.
“Nature’s Vengeance” (Morokanella, orange): A 45-day skin-contact wine that yields a dense, tannic structure. Aromas of apricot and citrus skin are joined by notes of aged sherry and green walnut skin. On the palate, ripe stone fruit, marzipan and candied peel.
“Red Balloon” Yiannoudi: This juicier expression offers cherry, raspberry, mulberry and wild herbs nuances. It reveals juicy berry fruit with a peppery lift. Un-oaked and expressive of both grape and terroir.
“Barba Yiannis” Maratheftiko 2010: The estate’s flagship wine is a deeply coloured, almost opaque wine, rich and jam-like in texture. Blackcurrant accents with a touch of pepper; concentrated but far from sweet. Complex and layered, with structured tannins that stay clearly defined.
