Commandaria Saint Barnabas

Commandaria is a sweet wine made in the foothills of Mount Troodos from the sun-drying of indigenous Xynisteri and Mavro grapes. It is a truly mythological wine, probably the oldest in the world still produced 2800 years after its supposed birth. The raisining process, which is the key to this mythical and legendary wine, must take place within the limits of the 14 villages designated by the production rules which today benefit from a protected designation of origin Commandaria. The vineyards are established on the southern slopes of Mount Troodos, in the Limassol district at an altitude varying from 500 to 900 meters, which allows a good amplitude of day/night temperatures, favoring the conservation of the delicate aromas of the grapes before the harvest . This is probably one of the keys to the success of this nectar. Aging lasts at least 2 years in used oak barrels using the Solera technique . This sumptuous vintage has a brilliant color with a still very fresh orange tone. The nose of this wine is striking, of beautiful purity offering nuances of bitter almonds , coffee , spices , candied figs and cocoa . The alcohol does not stand out at all and the whole is very elegant. The palate has great aromatic precision and is very tasty. The length is impressive and the wine ends with a fireworks display of aromas of dates , figs , sweet spices and candied fruits . No heaviness, a slight bitterness superbly balancing the natural freshness of this nectar.

The island is located 80 km off the southern coast of Turkey and a little further off the west coast of Syria. Cyprus is the third largest island in the Mediterranean. It measures 225 km from east to west. The Cypriot wine industry was at its peak in the Middle Ages and experienced a steady and gradual decline over the centuries that followed. The island's location once made it a useful port of call for voyages from Greece and Italy to Egypt and the Levant. Cyprus was of great use to medieval merchants and traders. Until the end of the 20th century, most local wines were made in the southern port towns of Paphos and Limassol. This meant that the fruits had to travel long distances in the Mediterranean heat and often in relatively primitive means of transport. Things have changed a lot now, with a new wave of winegrowers growing their own grapes and producing wines representative of their Cypriot terroir.