Traditional Grape Products

All grape products are made from the must – the juice that has been extracted following mechanical pressing (the old traditional method of foot pressing is non-existent today). In Cyprus, the grape must comes mainly from the indigenous white xynisteri and to a lesser extent from the red variety 'mavro'. Grapes are harvested during September and October, the period that all grape products were traditionally made. The must is then sieved and placed in a large cauldron where it is slowly heated up. A special kind of white soil, called asproyi is then added to the boiling must to assist in the removal of impurities causing them to rise to the surface where they are collected and removed. Once the cleansing process is complete, the must is left to cool down

Katsouras Traditional Grape Products in Cyprus