{"id":1065,"date":"2021-11-19T18:44:38","date_gmt":"2021-11-19T18:44:38","guid":{"rendered":"https:\/\/juliascavo.com\/omanian-wines-of-the-iconic-estate-alexandrion-group-presented-by-julia-scavo-dipwset-2-copy-copy\/"},"modified":"2022-09-01T14:32:22","modified_gmt":"2022-09-01T14:32:22","slug":"the-new-boundaries-of-xinisteri","status":"publish","type":"post","link":"https:\/\/juliascavo.com\/en\/the-new-boundaries-of-xinisteri\/","title":{"rendered":"The new Boundaries of Xinisteri"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]Xinisteri is the most important and most planted white grape in Cyprus.
\nBut first, let\u00b4s have a look at the historic timeline of viticulture and winemaking in Cyprus. By 2300 BC a
\nshipwreck reveled around 2500 amphorae that must have served for wine storage and transport. The
\nBronze era is rich in testimonies about vine cultivation and winemaking, with some traces going back as
\nfar as 5500 years, with old vessels certifying wine production.
\nThe medieval period starts with the Lusignan rule, when the Battle of wine commanded by Philippe
\nAuguste, King of France in 1224 is attested with Commandaria being crowned the Apostol of wines.
\nAfter a brief period as a colony of powerful Venice, Ottoman rule unfortunately brought a steep decline
\nin wine production between 1571 and 1878, followed by the British era that brought new development
\nto the state, revitalizing the industry. It is also the period when the \u201cBig Four\u201d were founded among
\nother developments: (1844 ETKO, 1928 KEO, 1943 LOEL, 1947 SODAP). Cyprus had never been touched
\nby phylloxera thanks to strict quarantine, thus preserving some of its old grape varieties. From 1980
\nonwards new varieties have been introduced, new small regional wineries have joined the big historic
\nwine producers. In 2007 PDOs have been launched and harmonized with European regulations.
\nCyprus PDOs:
\nPDO Laona \u2013 Akamas
\nPDO Vouni- Panayias Ambelitis
\nPDO Pitsilia
\nPDO Wine villages of Lemesos with 2 regions Afamas and Laona having PDO status too
\nPDO Commandaria
\nThere are also 4 PGIs in the country: Pafos, Lemesos, Larnaca and Lefkosia.
\nThe Cyprus terroir was created by the kinetics of the African and European plates moving towards one
\nto the other around 92 million years ago. By that time, the Troodos range was below the sea level and
\nthe chain come out 2 million years ago. This volcanic bedrock was mostly covered by limestone and
\ngypsum on clay beds.
\nThe climate is of a dry and hot Mediterranean nature, with most of the vineyards situated on the south-
\nfacing slopes of the Troodos mountains and thus regulated by altitude (up to 1500 m) and the presence
\nof valleys where some rain might fall especially during winter- time (up to 500- 600 mm annual level).
\nDrip- irrigation is permitted, except for certain PDOs regulations but it is limited because of the low
\navailability of water supply.
\nRed grape varieties include Mavro, by far the most planted on the island, then Maratheftiko (also called
\nVamvakada in Pitsilia), Yiannoudi, Ophtalmo while white grapes are led by Xinisteri, followed by obscure
\nvarieties such as Promara, Morokanella, Vasilissa etc. International and some Greek varieties appeared
\nin the late 70s on the island passing by a very strict quarantine before being planted in the Cypriote soil.
\nXinisteri represents 33% of the plantings in the country. Here are some of its main characteristics:<\/p>\n

Julia Scavo DipWSET\u00a9 p. 2
\n– Very vigorous and productive;
\n– Low requirements in water;
\n– Mid- late ripening to late depending on altitude;
\n– Only white grape variety allowed in PDOs (at the height of 85%);
\n– One of the 2 varieties allowed in Commandaria;
\n– Can be either on the Terpenes or on the Thiols side;
\n– Crispy wine with medium acidity;
\n– Alcohol 12-13,5% abv.
\nXinisteri \u201cEsouza\u201d 2020 Ezousa Winery 100% Xinisteri – Paphos, Ezousa Valley, calcareous and volcanic
\nsoils
\n3,2ph 24 h cold maceration, low temperature fermenting in stainless steel, lees maturing for 3 months
\nwithout batonnage
\nFresh nose displaying citrus, some pomelo, passion fruit, pawpaw, tropical thiols. Dry, crispy medium
\nacidity, slightly leesy texture with citrusy finish, pleasant and zesty.
\n2. Xinisteri \u201cAnatoli\u201d Kyperounda Winery 2020 – in the Pitsilia PDO, Kyperounda area, Gabbro soil, with
\nsilt and clay from the Troodos mountains, sandy texture. Vines are planted in 1965, on east facing slopes
\nof 70%
\npH 3,18 9 months on lees, no batonnage, 620 bottles produced
\nHerbal, botanical terpenes, with bready glints, displaying citrus, apple, it also has some blossom notes.
\nDry with supple attack, silky texture, medium to plus acidity, preserving a fresh feel, it has leesy texture,
\nwith a crispy zesty finish and salty, savoury aftertaste, with a dense touch.
\n3. Xinisteri Vassilicon Winery 2016 Xinisteri 100% – Paphos in Laona Akama PDO area, limestone, and
\ngypsum clay beds. Vines from different plots ranging from 20 to 100 years old, at 600- 700 m altitude,
\nnon-irrigated, bush vines
\npH 3,19, 50% cold maceration stainless steel, lees maturation.
\nVery youthful appearance. Terpenic development, with oily hints, displaying essential oils, also some
\nbotanicals, wax, honey, citron fruit. Dry, mild acidity, but fresh feel, juicy with elegant texture, with
\nterpenes and a very smooth texture, zesty finish with an oily, waxy touch, with citron fruit peel glints.
\n4. Xinisteri \u201cAlates\u201d Vlassides Winery \u2013 Limassol, Wine villages of Lemesos PDO area at Afamis
\nMountain; 50% Sand, 25% Clay and 25% Silt at 900 m
\npH 3,17 maturation takes place in 2000 l untoasted oak vats.
\nDelicate, discreet, lactic mingling with citrus, the palate is lean, silky, very dense leesy texture framed by
\nzesty phenolics, with a crispy twist.
\n5. Xinisteri \u201cRkaes 758\u201d Single Vineyard Nelion Winery 2020 Limestone, young vines, planted in 2004,
\nwith trellis supporting bush-vines
\npH 3,14 stainless steel, with 4 months in acacia oak.<\/p>\n

Julia Scavo DipWSET\u00a9 p. 3
\nGoldish colour. Very aromatic, peachy, fresh with some herbal notes of laurel, the palate is dry, crispy,
\nfresh acidity with medium plus level, leesy texture but without lees impact on aromas, it is citrusy, with
\nbalsamic notes.
\nOrange Xinisteri Tsiakkas Winery 2019 Soil is volcanic sand, at high altitude, VSP training
\npH 3,3 40-days skin contact on Commandaria grape skins in open oak, spontaneous fermentation,
\nunfiltered.
\nGolden colour, displaying blossoms, rose sherbet, wax, and honey, with some raisins. Dry and deep
\npalate with structure led by the tannins, tight texture imbued with spices, caramel, finishing with a nice
\nsapid bite and juicy aftertaste.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_gallery interval=”3″ images=”1070,1073,1067″ img_size=”full” direction_nav=”yes” control_nav=”yes” pause_on_hover=”yes”][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Xinisteri is the most important and most planted white grape in Cyprus.
\nBut first, let\u00b4s have a look at the historic timeline of viticulture and winemaking in Cyprus. By 2300 BC a
\nshipwreck reveled around 2500 amphorae that must have served for wine storage and transport. The
\nBronze era is rich in testimonies about vine cultivation and winemaking, with some traces going back as
\nfar as 5500 years, with old vessels certifying wine production.<\/p>\n","protected":false},"author":3,"featured_media":1073,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-1065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nThe new Boundaries of Xinisteri - Julia Scavo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/juliascavo.com\/en\/the-new-boundaries-of-xinisteri\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The new Boundaries of Xinisteri - Julia Scavo\" \/>\n<meta property=\"og:description\" content=\"Xinisteri is the most important and most planted white grape in Cyprus. But first, let\u00b4s have a look at the historic timeline of viticulture and winemaking in Cyprus. By 2300 BC a shipwreck reveled around 2500 amphorae that must have served for wine storage and transport. The Bronze era is rich in testimonies about vine cultivation and winemaking, with some traces going back as far as 5500 years, with old vessels certifying wine production.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/juliascavo.com\/en\/the-new-boundaries-of-xinisteri\/\" \/>\n<meta property=\"og:site_name\" content=\"Julia Scavo\" \/>\n<meta property=\"article:published_time\" content=\"2021-11-19T18:44:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-01T14:32:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/juliascavo.com\/wp-content\/uploads\/2022\/06\/New-boundaries-of-Xinisteri-1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1536\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"alexandra moderator\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"alexandra moderator\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/juliascavo.com\\\/en\\\/the-new-boundaries-of-xinisteri\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/juliascavo.com\\\/en\\\/the-new-boundaries-of-xinisteri\\\/\"},\"author\":{\"name\":\"alexandra moderator\",\"@id\":\"https:\\\/\\\/juliascavo.com\\\/en\\\/#\\\/schema\\\/person\\\/59cc4c9a297812686588a60c1e52b9ee\"},\"headline\":\"The new Boundaries of Xinisteri\",\"datePublished\":\"2021-11-19T18:44:38+00:00\",\"dateModified\":\"2022-09-01T14:32:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/juliascavo.com\\\/en\\\/the-new-boundaries-of-xinisteri\\\/\"},\"wordCount\":1033,\"image\":{\"@id\":\"https:\\\/\\\/juliascavo.com\\\/en\\\/the-new-boundaries-of-xinisteri\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/juliascavo.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/New-boundaries-of-Xinisteri-1.jpeg\",\"articleSection\":[\"Blog\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/juliascavo.com\\\/en\\\/the-new-boundaries-of-xinisteri\\\/\",\"url\":\"https:\\\/\\\/juliascavo.com\\\/en\\\/the-new-boundaries-of-xinisteri\\\/\",\"name\":\"The new Boundaries of Xinisteri - 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