Amalthia is made from the indigenous grape variety Xinisteri , which is well known for its refreshing white wines.
Fikardos Winery sources its Xinisteri grapes from its own vineyards in Choulou village and from five more producers at the nearby villages Kili, Kalepia and Stroumpi. All vines are trained with the traditional goblet system. The Xinisteri grapes in Choulou village are grown in clay soil at an altitude of 400 metres above sea level and just next to the Ezousa river. The rest of the vineyards are grown on limestone soil at an altitude of between 450-500 metres above sea level.
Amalthia Taste Notes:
Amalthia is a medium body, crisp, dry wine with aromas of pineapple, wild flowers, and green apple followed by citrus fruit and a hints of grass on the palate.
Variety: Xinisteri (100%)
Type: White Dry
Amalthia pairs very well with fresh fish and dishes such as Grilled Sea Bass or Skaros but also with and lightly cooked white meats such as Grilled Chicken Breasts with Lemon, Garlic & Herbs or Turkey Salad.
-Decanter World Wine Awards 2015, Commended
-Cyprus Wine Competition 2011, Silver Medal
-Thessaloniki International Wine Competition 2006, Silver Medal
Fikardos Amalthia has been mentioned in the following media:
New wines from one of the island’s foremost wine makers. George Cyprus Mail: 29 January 2015
The Don of Cyprus Wine. George Kassianos. Sunday Mail, 27 January 2013
Fikardos Winery works in close cooperation with vine growers and always aims in selecting the best grapes for vinification. Besides working with international varieties the winery gives strong emphasis to Cyprus Indigenous varieties.