Fikardos – Leonardo 2017

The Paphos wine region lies in western Cyprus, at the southern foot of the Troodos Mountains, and is one of the oldest wine-growing regions in the world. The vineyards stretch across altitudes between 600 and 1,500 meters, which ensures cooler nights and a longer ripening period for the grapes. The soils are calcareous, siliceous, and partly of volcanic origin, with good drainage properties that minimize stress on the vines and promote aroma concentration. The Mediterranean climate is characterized by hot, dry summers and mild, wet winters, while the altitude provides fresh breezes and a pronounced temperature difference between day and night – ideal for the development of complex aromas and vibrant acidity in the wines.

Leonardo is made from 100% Cabernet Sauvignon. In Cyprus, Cabernet Sauvignon is primarily cultivated at higher altitudes, such as Paphos and Limassol, where the cooler nights and mineral-rich soils ensure a slow, aromatic ripening process. Cypriot Cabernet Sauvignon wines often display ripe aromas of blackcurrants, blackberries, plums, and dark chocolate, underscored by spices like vanilla, cloves, or nutmeg from aging in barriques. Compared to classic Bordeaux wines, they are more fruit-forward and approachable, with softer tannins and a warm, sun-drenched fruitiness reminiscent of Mediterranean origins. Ideal with grilled meats, lamb dishes, or aged cheeses.

The grapes undergo a selective late harvest, in which only fully ripe, healthy grapes are picked by hand at the end of September or beginning of October. Maceration takes place in open tanks or small wooden vats at 23–25 °C and lasts 7 to 10 days. After alcoholic fermentation, the wine undergoes full malolactic fermentation. Aging takes place for 10 months in French oak barrels. After barrel aging, the wine matures for a further 3 to 6 months in stainless steel tanks. Before bottling, the Leonardo is only lightly filtered to preserve its dense structure and aromatic depth.