Microvinification is a fascinating project started in 2018 by the Kyriakides family, in order to explore further the character and full potential of Cyprus' native grape varieties - and believe me, they've done that for sure. Every year, they try new takes on indigenous varieties and bottle their best experiments, summing up to 33 different wines from day one 'til today. The Fifth edition of microvinifications marks the last one.
Koumna focuses on the Mavro variety, the most planted grape in Cyprus, with approximately 3000 ha, covering about 40% of the total area. The grapes are sourced from old vines at 1150 meters elevation in the Vouni Panayia region. After spontaneous fermentation, the wine matures in old ceramic pitharia (koumna) of 200-220 lts and it is bottled without fining, filtration or added sulphur so expect a triple threat of bold tannins, striking acid and lots of primary fruit. Bring to the next family cookout to impress the diehard Big Red lovers in your life.
