Cyprus has been a vine-growing and wine-producing country for millennia. There is archaeological evidence that wine-making on the Mediterranean island may have existed over 5,500 years ago. Today, Cyprus wine is about old tradition and modern technology. There are fifty-two recognized wineries, many of which pride breathtaking mountain or sea views and lots of smaller family wineries, boutique-style producing award winning and top-quality wines, that are placing the island on the global ‘’wine map’’. 

The Cypriot wine industry ranks 50th in the world, in terms of total production quantity (10,302 tons). The wine industry is a significant contributor to the country’s economy through cultivation, production, employment, export and tourism. 

The "big four" wine producers (a term widely used to refer to KEO, ETKO, SODAP and LOEL Wine industries) have been dominating the industry since many years now and survive to date.

The demand for Cyprus grapes and wines coupled to the relatively high prices offered, resulted in a mini boom for the industry. Further demand in the early 20th century, came from local consumption and from the regional forces of Britain and France in the Middle East. Cyprus produced quality cheap wine and spirits (mainly in the form of Cyprus brandy) and the big four wine industries prospered as a result.

There are about twenty small boutique style family wineries, which have been developed in the last ten years, with capacities ranging from 10,000 to 100,000+ bottles a year and some of them have introduced the eco wines, which became trendy and best-sellers in the market. Several of these family wineries expect to be producing from a quarter to a half million bottles in a few years. 

The Cyprus climate allows for cultivation of most grape varieties. However, local varietals the ‘’Mavro’’ (red grape)  or ‘’Xynisteri’’ (white grape) constitute the majority of current plantations, producing wines with strong taste. ‘’Maratheftiko’’ today, forms part of ancient red grape varietals vinified by most wineries wanting to exhibit the singularity of quality wine in Cyprus. During the last decades, Cypriot winemakers have experimented on new imported varieties of grapes and very few have been proven to be right for the local climate. These new varieties have been mixed with both black and white grapes, in order to produce lighter wines, which are more suitable for the European market. ‘’Foreign’’ varieties, like Cabernet Sauvignon, Grenache, Mataro, Chardonnay, even Semillon, have been successfully introduced in the past twenty years and are used for blending with ‘’Mavro’’(black grape) or ‘’Xinisteri’’ (white grape), as well as producing small quantities of ‘’varietal’’ wines. Some of these, clearly show their provenance, but actually if you drink Cyprus wine, then you have the taste and flavours of Cyprus in your glass.

The most famous and highlight wine is the ‘’Commandaria’’, which is an amber-coloured dessert wine produced in the island of Cyprus since 4,000 years ago. It is produced by local Cyprus grapes ‘’mavro’’ (black grape) and ‘’xinisteri’’ (a fruity white grape). Commandaria got its name from the Gran Commanderie, an area surrounding the well preserved Kolossi Castle, which is located west of Limassol. The Castle was the Commanderia (Headquarters) of the Knights Templars in the 12th Century and the wine became very famous among the Knights. 

King Richard the Lionheart celebrated his capture of Cyprus and his marriage to Berengaria in Limassol, with Commandaria wine, declaring it “the wine of kings and the king of wines”. 

Every year a big Wine festival is celebrated in Limassol. The festival starts at the end of August for ten days and it is dedicated to the God Dionysus, the Greek God of the vineyard and wine.

So, why not take a trip to one of these exceptional selected wineries and walk their hilly landscapes, taking in the fresh mountainous air, whilst savoring the best wines Cyprus has to offer? 

Honeywell Events always follows the Cyprus tradition and organizes various events, by using these stunning locations in the mountain region of Cyprus, where our delegates can enjoy an epicurean experience, including fine regional cuisine and Cyprus wines, full of aromas and great tastes.

· Grape Picking at the vineyards with donkeys, followed by an ancient method of grape pressing, in a family winery 

· Traditional Master Classes, including local demonstrations with grapes and not only

· Walking Tours in the vineyards with grape picking, followed by a winery tour and a wine tasting 

· BBQ Lunches on the terraces of a Cyprus winery 

· Traditional Dinners with Greek music and folkloric dancing on the terrace of a winery 

· Pre-Dinner Wine Reception, followed by a Gala Dinner in the wine cellar 

· Planting Vines with the Locals, followed by a BBQ lunch at the winery 

· Jeep Safari with professional drivers  in the trails of the Cyprus vineyards, with grape picking and wine tasting, followed by a traditional picnic in a vineyard 

· Hop-On-Hop-Off Wine and Culinary Experience