Cyprus continues to shine a light on its indigenous wine heritage through International Xynisteri Day, celebrated annually on May 15 and organized by Cyprus Sommelier Association (CΥ SΟMMS).
As grape variety celebrations continue to gain momentum globally, International Xynisteri Day highlights one of Cyprus’s most important native grapes and offers sommeliers, winemakers and wine lovers an opportunity to explore the evolving identity of this historic variety.
Long associated with fresh, approachable white wines, Xynisteri has undergone a remarkable evolution in recent years. Producers across Cyprus are now experimenting with lees ageing, spontaneous fermentations, amphora and orange wine styles, oak maturation and single vineyard expressions. The grape also plays a historic role in the production of Commandaria, one of the world’s oldest named wines, traditionally produced alongside Mavro.
Thriving in Cyprus’s limestone rich soils and often at higher elevations where cooler temperatures preserve freshness and acidity, Xynisteri is increasingly earning attention for its mineral character, citrus and stone fruit profile, and surprising ageing potential.
The variety remains deeply connected to Cypriot cuisine, pairing naturally with dishes such as grilled fish, calamari, halloumi, and other native dishes.
The celebration reflects a broader movement within the wine world to preserve and champion indigenous grape varieties, while encouraging both consumers and sommeliers to rediscover the cultural identity and gastronomic traditions behind them.
