Definition: commandaria

A few words about how these sweet wines from Cyprus are made. They are produced from the red Mavro grape variety and the white Xynistéri grape variety. The process begins with harvesting the grapes at a minimum level of ripeness, then drying them in the sun for ten days (sugar content between 390 and 450 grams). After slow pressing, the wine ferments slowly in vats in this rich environment (historically – in Homer's time – wine fermented in large buried jars). After fermentation, the wine can be fortified by adding alcohol. The wine is then taken down to Limassol, on the south coast of the island, to undergo a minimum of two years' ageing, according to the Spanish solera system. It is drawn off as and when required, so that the vats or casks are constantly being emptied.

The result is a sweet wine, dark brown in colour, almost black, completely oxidised, a legendary wine that develops an incredible aromatic complexity on the palate. Serve at 14 to 16°C. Further information is available on the website: