Spourtiko

Winery: Vouni Panayia
Producers: Yiannis Kyriakides / Pavlos Kyriakides
Country of origin: Cyprus
Region: Paphos, Pano Panayia
Appellation: PGI Paphos
Style: Dry white wine
Grape variety: Spourtiko 100%
Body: Light to medium-bodied
Vintage: 2024
Alcohol: 11.5% vol.
Closure type: Cork
Total production: Approximately 5,000 bottles

About the Wine

Spourtiko is an exceptionally rare indigenous Cypriot white variety, with only approximately 13 hectares believed to remain on the island. Its name derives from a Cypriot Greek word meaning “to burst” or “to explode,” referring to the grape’s remarkably thin and fragile skin, which can split easily as the berries reach full ripeness.

Historically, Spourtiko was rarely made as a varietal wine. It was commonly interplanted with Maratheftiko to assist with pollination. Its natural acidity, relatively low potential alcohol and delicate aromatic character have since inspired a new generation of Cypriot producers to reconsider it as a distinctive variety in its own right.

Pale straw in colour with greenish reflections, the wine offers aromas of white flowers, green apple, pear, white peach and lemon, accompanied by subtle herbal notes. The palate is light and refreshing, combining lively acidity with a gentle texture derived from lees ageing. Citrus and mineral impressions linger on the finish.

It is particularly well suited to seafood, grilled white fish, Mediterranean salads and fresh cheeses. Serve at approximately 8–10°C and allow the aromas to develop gradually in the glass.

About the Vineyard

The grapes come from mountainous vineyards surrounding Pano Panayia in the Paphos region, at approximately 800–1,150 metres above sea level. Because phylloxera has never become established in Cyprus, the vines can be grown ungrafted on their original roots.

The dry-farmed vineyards are traditionally trained as bush vines. Their soils contain limestone and schist in the upper layers, with a clay-rich layer beneath. The high altitude and comparatively cool conditions of the Troodos Mountains help preserve acidity and aromatic definition despite Cyprus’s warm Mediterranean climate.

Vinification

The grapes are harvested by hand and fermented spontaneously with indigenous yeasts in stainless-steel tanks. Following fermentation, the wine remains in contact with its fine lees for approximately nine months, adding gentle texture and complexity without obscuring Spourtiko’s fresh fruit character.

The finished wine has a total SO₂ level of 19 mg/L. No oak character is introduced, allowing the variety’s white-fruit, citrus and herbal qualities, lively acidity and mineral finish to remain at the centre of the wine.