>Vouni Panayia "Red Balloon"
Vouni Panayia "Red Balloon" Vouni Panayia "Red Balloon"
Vouni Panayia "Red Balloon"
Vouni Panayia Vouni Panayia
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  • Vouni Panayia "Red Balloon"
    • >Vouni Panayia "Red Balloon"

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    Vouni Panayia "Red Balloon"

    Vouni Panayia Vouni Panayia

    40,20 €

    Yiannoudi is a wonderful variety, and so is this experimental vinification by the Kyriakides family, aiming to express the immediacy and purity of the grape's fruit, with a touch of complexity coming from six months of lees contact — the lees being from the Xynisteri variety. Juicy, cherry-like fruit on the nose and palate, accompanied by herbal and medicinal hints. On the palate, it’s lively and youthful in character, focused more on freshness than complexity, with a slightly peppery edge. The tannins are noticeable, slightly dry, but well balanced by the fruit at the center of the palate. A serious yet approachable expression of the variety, without barrel flourishes — emphasizing fruit and drinkability. Expressive and airy, like a red balloon floating in the sky.
    Country
    Cyprus
    Sweetness
    Dry wine
    Variety
    Γιαννούδι
    Bottle Size
    750ml
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    Data sheet

    Yeasts
    Yeasts:
    Indigenous
    Vinification
    Vinification:
    Κρυοεκχύλιση μακράς διάρκειας και αυθόρμητη ζύμωση σε ανοξείδωτη δεξαμενή
    Maturity
    Maturity:
    Ωρίμανση σε οινολάσπες Ξυνιστεριού για 6 μήνες (δεξαμενή)
    Filtration
    Filtration:
    No

    Region:
    Πάφος
    Soils:
    Limestone
    Altitude:
    1050m
    Irrigation:
    No
    Clarification:
    No
    Uniqueness:
    Yes
    Main grape :
    Γιαννούδι
    Producteur:
    Vouni Panayia

    More info

    The wine comes from two organic vineyards at 1,050 meters altitude — one with a western exposure (Agios Ilias) and the other with an eastern exposure (Allama ton Gynaikon). The vines are bush-trained (gobelet), dry-farmed without irrigation, and within the vineyard, Yiannoudi is interplanted with Spourtiko, Morokanella, and Xynisteri — a common practice in the Cypriot vineyard, which supports the fertilization of varieties like Yiannoudi. The must undergoes extended cold maceration with the skins, followed by spontaneous alcoholic fermentation in stainless steel tanks. The wine remains in the tanks on the lees from Xynisteri for six months and is then bottled without further aging. This is a wine that prioritizes immediacy, varietal expression, and drinkability over complexity — offering one of the most beautiful and “pure” expressions of the Yiannoudi variety to date.
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