Commandaria Saint Barnabas

Commandaria is a sweet wine produced on the foothills of the Troodos Mountains from sun-dried indigenous Xynisteri and Mavro grapes. It is a truly mythical wine, likely the oldest in the world, still produced 2,800 years after its supposed origins. The drying process, which is key to this mythical and legendary wine, must take place within the boundaries of the 14 villages designated by the production rules, which now benefit from the protected designation of origin Commandaria.

The vineyards are located on the southern slopes of Mount Troodos, in the Limassol district, at an altitude ranging from 500 to 900 meters. This allows for a significant difference in day and night temperatures, which helps preserve the delicate aromas of the grapes before harvest. This is likely one of the keys to the success of this nectar.

The wine is aged for a minimum of two years in used oak casks using the Solera method . This sumptuous vintage displays a brilliant, still very fresh, orange hue. The nose is striking, beautifully pure, offering nuances of bitter almonds , coffee , spices , candied figs , and cocoa . The alcohol is completely unobtrusive, and the overall impression is one of pure elegance.

The palate is remarkably precise and aromatic, very flavorful. The length is impressive, and the wine finishes with a burst of aromas of dates , figs , sweet spices , and candied fruit . There is no heaviness; a slight bitterness superbly balances 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.