Vouni Panayia "Red Balloon"

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.