Paphos wineries guide: where to taste and what to drink

Paphos wine district — smaller than Limassol, worth knowing

When Cypriot wine discussions happen, Limassol and the Troodos wine belt tend to dominate. The Paphos wine district — a cluster of villages on the western flanks of the Troodos, between the coast and the mountains — gets less attention despite producing some of the island’s most interesting wines. The altitude here is lower than the Omodos cluster (400–700 m versus 700–900 m), the climate is slightly warmer and drier, and the resulting wines have more fruit-forward character.

Several internationally recognised wineries operate in this zone, and the proximity to Paphos (20–40 minutes from the city) makes a wine-tasting afternoon easy to combine with an archaeological visit or beach morning. This guide covers the main wine villages and producers in the Paphos district, plus practical logistics for visiting.

The wine villages above Paphos

Stroumbi and Tsada

The first wine villages east of Paphos, at around 350–400 m elevation. Tsikkouris Winery in Tsada is one of the better-known producers, with a visitor-friendly tasting room. Oenou Yi (also known as Ktima Vassiliades) is a larger, well-equipped winery with guided tours and a restaurant — one of the more professional wine-tourism operations in Cyprus.

The drive from Paphos to Tsada takes about 20 minutes. The roads are good and the views back toward the coast are excellent.

Kathikas

At approximately 680 m, Kathikas sits above the Laona plateau and produces some of the Paphos district’s finest wines. Vasilikon Kathikas (related but distinct from the Vasa Vasilikon) and Petritis Winery both operate here. The village itself is small and photogenic, with stone houses and a traditional kafeneion (village coffee shop).

The Laona plateau and the Akamas peninsula begin just west of Kathikas, making it a natural stopover on a drive toward Latchi, Lara Beach, or the Akamas Peninsula.

Pegeia (Pegia) and Coral Bay area

Pegeia is primarily known as a residential area above Coral Bay, but several small wine producers operate on its outskirts. Less formal than the inland villages — some are more agricultural estate than tasting-room operation — but worth knowing if you are based on the Coral Bay coast.

Stroumbi, Polemi, and the inland route to Troodos

The route from Paphos toward Troodos via the E601 passes through Stroumbi and Polemi before entering the mountain zone. Several small wineries along this road offer opportunistic tastings. The route connects naturally with the Omodos wine route if you are doing a full west-to-east wine day.

The grapes: what to taste and why

The Paphos district grows all Cyprus’s native varieties but its climate particularly suits:

Xynisteri: the white grape of Cyprus. In Paphos-area conditions (warmer than Troodos), it tends toward riper tropical fruit notes versus the sharper citrus of high-altitude versions. Worth comparing across districts to understand the variety’s range.

Maratheftiko: performs well in Paphos district conditions, producing fuller-bodied reds with plum and black cherry fruit. Some of the island’s best modern Maratheftiko comes from Paphos district estates.

Cabernet Sauvignon / Shiraz: the district has adopted international varieties alongside indigenous ones. Several Paphos producers make interesting blends of Maratheftiko with Cabernet — complex wines that translate well for non-Cypriot palates.

Muscat of Alexandria: a white variety producing sweet to medium wines, particularly good as an aperitif style. Not exclusive to Paphos but found in the district.

Wine and food in the Paphos district

The wine villages above Paphos have limited restaurant options compared to Omodos or Platres. Most winery tastings include some food — olives, halloumi, local products — but for a full meal, Paphos old town or Latchi harbour is more practical. One notable exception: Oenou Yi winery in Tsada has a restaurant serving full Cypriot food alongside their wines — the combination is good and the setting is pleasant.

For a complete food-wine experience combining Paphos wineries with traditional Cypriot cuisine, see the cooking classes Cyprus guide and the best restaurants Paphos guide. The traditional Cyprus food guide gives context for pairing.

The Paphos wine story: history and context

Wine in the Paphos district has roots that are difficult to overstate. The western coast of Cyprus — the Paphos region broadly — has evidence of grape cultivation and wine production dating to at least 2000 BCE. The Bronze Age site of Kissonerga, near Paphos, produced wine-making equipment. The ancient Paphos (Kouklia) was one of the major sanctuaries of Aphrodite on the island, and wine was central to the cult offerings.

The medieval period saw the Knights of St John and the Lusignan dynasty develop the wine trade across Cyprus, with Commandaria becoming the world’s first formally named and regulated wine. While Commandaria’s designated zone sits in the Limassol district to the east, the Paphos wine culture was always part of the same continuum — the same native grape varieties, grown in the same volcanic-limestone geography, shaped by the same climate.

The modern revival began in the 1990s and has accelerated since Cyprus joined the EU in 2004. A generation of younger winemakers, often trained in France, Italy, or Australia, returned to the island and began working with the native varieties in ways that diverge from the KEO/ETKO mass-production model. The result is a small but serious estate wine scene that now attracts international wine press attention.

Wine festivals and events in the Paphos district

The Kathikas Grape Festival (September) is the most accessible local celebration of the wine-growing tradition — a village-scale event with traditional grape processing, music, and food. The Paphos Aphrodite Festival (late August/early September) is a larger cultural event incorporating wine among other traditional arts. Neither is as large as the Limassol Wine Festival (August, the island’s premier wine event) but both give a more intimate local context.

Several wineries in the Paphos district organise harvest-season events (September–October): open winery days, winemaking participation, and harvest lunches that go beyond the standard tasting format. These are usually announced through the individual winery’s social media channels rather than through the CTO — worth following Paphos district wineries on Instagram or Facebook if a harvest experience is your goal.

Buying Paphos wine to take home

The challenge with estate wine from small Paphos producers is availability outside Cyprus. Exporters are few; most production is sold domestically. Buying directly from the winery during your visit is the most reliable approach, and most Paphos wineries ship within the EU with some lead time.

Key wines worth prioritising to take home: Vasilikon Maratheftiko (distinctive, age-worthy red that develops over 5–8 years), Tsikkouris Xynisteri (fresh, unoaked, drink within 2 years), and Oenou Yi’s blended red (approachable, well-structured). Bottles in carry-on are not feasible (standard 100 ml liquids rule applies); pack in checked luggage with wine bottle protectors available from most wineries.

Understanding Cypriot native grape varieties

The Paphos district is one of the best places to encounter Cyprus’s native grape varieties, which are distinct from mainland Greek or international varieties and largely unknown outside the island. A brief guide to the key ones:

Xynisteri (white): the most widely planted native white variety. The name derives from the Greek for “acid” or “sour” — a reference to the naturally high acidity that makes it an excellent base for fresh white wine and the traditional zivania spirit. In cool-climate versions (high Troodos) it retains bright citrus and green apple notes. In the warmer Paphos conditions it develops more peach and tropical fruit with slightly lower acidity. The best Xynisteri is unoaked and drunk young (within 2–3 years); some experimental oaked and aged versions exist but divide opinion among local enthusiasts.

Maratheftiko (red): the most celebrated native red variety, and arguably the most distinctive wine grape in the eastern Mediterranean. Maratheftiko is functionally a two-sex grape — it sets fruit poorly on its own and requires pollinators (other red varieties planted in mixed rows) to produce a full crop. This historical peculiarity means old-vine Maratheftiko survived in mixed-variety field blends rather than monocultural vineyards. Modern winemakers have reproduced the old system deliberately: Maratheftiko rows interplanted with Mataro, Cabernet, or other varieties that provide pollen. The resulting wine has exceptional complexity — earthy, tobacco-edged, with dark cherry fruit and notably fine tannins. Age-worthy to 10+ years.

Mavro (red): the most widely planted variety historically, responsible for most of the Commandaria sweet wine production. High-yielding but relatively neutral in character, often used in blends. The serious winemakers of the modern era have largely moved away from Mavro in favour of Maratheftiko and Spourtiko, but it remains important for Commandaria and for large-volume table wine.

Spourtiko (red): a recently reactivated native variety, found surviving in old mixed vineyards by researchers in the 1990s and now being planted by experimental producers. Produces a deeply coloured, tannic, full-bodied wine with black fruit character. The experimental releases from the producers working with Spourtiko suggest it has significant quality potential as the new plantings mature.

Commandaria: technically a geographic designation (a sweet wine made from dried Xynisteri and/or Mavro grapes in 14 specified villages) rather than a variety. Commandaria can be produced by any licensed producer in the designated zone using the traditional method of partially drying grapes on rush mats (liasts) before pressing. The result is a rich, amber, oxidative sweet wine with dried fruit, caramel, and toffee notes — the world’s oldest named wine in continuous production. A small glass of Commandaria after a Paphos winery visit is one of Cyprus’s most distinctive culinary experiences.

Organising a Paphos wine day

Self-guided by car: the most flexible option. A half-day circuit (morning): Paphos → Tsada → Kathikas → return via Pegeia. About 60–80 km total, 4–5 hours including two winery stops. A full day extends into the Omodos area.

Organised tour: several Paphos-based operators run guided wine tours that include transport and tastings. Genuinely worthwhile if you plan to drink rather than just taste — having a driver changes the experience. See the booking section below.

Combined with other activities: the Kathikas–Pegeia corridor is 15–20 minutes from the Akamas Peninsula, making a morning jeep safari and afternoon wine tasting a popular combination. The Jeep safari Akamas guide and ATV Paphos guide cover the adventure side.

The zivania question

Any discussion of Paphos district wine production eventually reaches zivania — the grape pomace spirit of Cyprus, produced since at least the Venetian period (references appear in 15th-century documents) and distilled in small quantities across every wine-producing village on the island. Zivania is not wine; it is distilled from the grape skins, seeds, and pulp (marc) remaining after pressing, producing a spirit of 40–65% ABV with a clean, slightly grassy character.

The best zivania from Paphos village producers is genuinely excellent — lighter than Italian grappa, less complex than French marc, but with a freshness that reflects the Cypriot grape varieties and the high-altitude distillation conditions. Bad zivania (and it exists) is harsh and unpleasant.

Buying zivania from the winery or directly from a village producer rather than from a tourist shop significantly improves the quality of what you get. Ask at any Paphos district winery whether they or a local family produces zivania — the informal local production exists alongside the commercial brands.

What to book

Paphos: Wine Tour – Vineyards, Tastings & Scenic Views Paphos: Private Wine Tour with Tastings and Winery Visits Paphos: Troodos Mountains Jeep Tour with Wine Tasting

Frequently asked questions about Paphos wineries

Do Paphos wineries require advance booking?

Some do, some do not. The larger established wineries (Oenou Yi, Tsikkouris) generally welcome walk-ins during opening hours (typically 10:00–17:00 in summer). Smaller producers may require a call ahead. For a private guided tour, advance booking is always required — leave at least 24–48 hours.

How does Paphos district wine compare to Omodos wine?

The main differences are altitude and temperature. Paphos-area wines (lower elevation, warmer) tend to be riper and fuller-bodied. Omodos-area wines (higher, cooler) are more structured with fresher acidity. Neither is uniformly better — they suit different foods and preferences. The Paphos district’s best Maratheftiko rivals anything in the Troodos. The Omodos area’s Xynisteri has more mineral precision.

What does a winery tour cost in Cyprus?

Walk-in tastings at smaller wineries: €5–15 per person for 3–6 wines. Guided group tours (transport included): €50–80 per person. Private guided wine tours: €100–150 per person. Most tastings credit the tasting fee toward bottle purchases.

Can I buy Paphos district wines in Paphos town?

Some. The larger supermarkets carry KEO and the main brands. For estate wines from Kathikas, Tsada, and the smaller producers, buying direct at the winery is the most reliable approach. A few wine shops in Paphos old town stock a curated selection of Cypriot estate wines.

Is there a wine festival near Paphos?

Paphos does not have a dedicated wine festival of the scale of the Limassol Wine Festival (August). However, the Kathikas Grape Festival in September is a village-level celebration worth attending if you are in the area. The larger Limassol Wine Festival draws producers from across the island and is worth a separate trip.