Vasilissa
- White
- Vasilissa (100%)
Vinification & Aging
Grapes are harvested in September. De-Steamed cold soak for 36 hours. Soft pressing, spontaneous fermentation. 50% must fermented in 500L acacia barrel, 50% in tank.
50% of the wine is aged in 500L acacia barrels, bâtonnage twice per week. 50% aged in stainless steel tank. Five months on the lees.
Ecosystems
The vineyards cover 25 hectares of land, with new plantings added every year. They are located at an altitude of 400 - 600 m and are influenced by the warm Mediterranean climate and the considerable rainfall (620 mm / year, on average). The surrounding hills, the crystal gypsum, limestone and quartz rich soils, together with the uninterrupted exposure to the winds of the valley, modify the local mesoclimate.
Tasting Notes
One of the rarer white grapes currently being rediscovered in Cyprus, Vasilissa takes its name from the word for ‘queen’ in Greek. Its name probably refers to how it stands out among the Xynisteri vines with which it is often co-planted, as it grows tall and vigorous with abundant flowering. Here, the fermentation is split between acacia barrels and steel tank, then aged five months on lees. Complex medium-to-full bodied white with sweet spice, lychee, and wild flowers. Round mouthfeel with long finish.