Over the years, with growing health and environmental consciousness, organic wines have gained significance. As a result, wine producers all over the world are looking into creating such wines.


Organic cultivation prohibits the use of any and all kinds of chemical or synthetic fertilisers or pharmaceuticals, whether for the growth of the plant, or the combatting of diseases. Driven by a respect for nature and the environment, as well as the culturing of fruits unburdened by non-natural substances and which haven’t been genetically modified, organic cultivation only permits interventions underscored by natural/organic qualities. Ιn the case of viticulture, this is mainly limited to the use of sulphur and copper sulphate to combat the most common diseases that afflict vines (powdery mildew, and downy mildew), and organic compost fertilisers to aid the growth of the plant.

What makes organic wine superior to the regular production of wine? Here are some of the benefits that drew wine lovers towards organic wine production – other than the taste! Organic cultivation emphasizes to the health of the soil. By going organic a winery, is not only producing a premium quality product, but is also making a positive choice for the protection of the environment. Organic wine has lots of antioxidants, vitamins and minerals. The complete lack of pesticides and other chemical formulations has significant health benefits. Last but not least, organic wines tend to express the terroir better by allowing wine to highlight the characteristics of the region’s diversity and climate.

Organic wine cultivation sounds easy and traditional. However, the continuous monitoring and careful use of mild technology are essential to create quality organic wine today. At ‘Oenou Yi- Ktima Vassiliades’ we are about to begin our organic wine cultivation, investing in three Cyprus varieties! A large vineyard at an altitude of 950m is about to become organic. In this vineyard our winery aims to explore how this technique affects the white indigenous varieties: Xynisteri, Morokanella, and Promara. Stay tuned!