Throughout the Middle Ages, Cyprus and Europe’s medieval monasteries played a crucial role in preserving and advancing winemaking knowledge. Monks in Europe, particularly in France and Germany, held vast vineyards and became experts in viticulture. They documented their techniques and innovations, ensuring that invaluable knowledge could be passed down through generations.
Kykkos, Machairas, Chrysorroyiatissa monasteries, to name a few, have produced wine, not only for religious ceremonies, but also elevated the craft to new heights. The monks’ dedication to improving wine quality led to the development of sophisticated methods in cultivation and fermentation.
Orthodox monks’ practices, like their counterparts in Europe, shaped the broader culture of wine in mediaeval society even under Ottoman rule that taxed vines and wines heavily, making it an essential part of daily life and social status. Understanding this legacy gives a deeper appreciation of the rich history behind every bottle of wine enjoyed today.
Many modern winemaking techniques can be traced back to monastic innovations. Monks were pioneers in the field of oinology, experimenting with fermentation methods, grape selection and soil management techniques.
The monastery of Chrysorroyiatissa along with Ayia Mavri winery in Koilani were the pioneer wineries which offset the creation of regional wineries, a daring business practice in the early 80s when the dominance of the Big Four (Keo, Sodap, Loel and Etko).
In the green valley of Solea near the small community of Skouriotissa a small monastery was created in 2001 dedicated to Saint Seraphim of Sarov. According to one version, this was also the site of the ancient city of Solon, from which the wine produced by the monks took its name. The history of the monastery begins in 2001, when Father Amvrosios arrived to make a small hermitage and a workshop for hagiography.
In 2015, after another monk joined the monastic community, the first vines from the red varieties Shiraz and Grenache were planted, with the initial goal of producing a good sweet wine for the Divine Liturgies. In recent years, the Spaniard Santiago Martinez Polo began to help with winemaking, helping to raise the level of wines, but also to equip the winery.
From the very beginning, organic farming was adopted, with priority given to producing the highest quality grapes possible, and the wines will soon be certified organic. Today the monks produce a limited amount of wine, following modern winemaking methods combined with tradition, using French oak barrels for maturation. The vineyard has expanded to include the white indigenous varieties Xynisteri, Morokanella and Vasilissa.
The winery produces six wines: the red sweet from Shiraz, the dry Solia from Shiraz, the dry white from Xynisteri, and soon their new Rose from Grenache, the dry red from Lefkada, Alicante and Carignan, and a sparkling wine from Xynisteri, which is produced following the traditional, classic method of champagne.
2023 Solia Winery Xynisteri, Varietal, Dry White, ABV 13%
The Xynisteri fruit is sourced from the newly-planted vineyard. The grapes go through cold maceration for 12 hours before gentle pressing. Straw yellow colour, powerful and fresh nose, keen herbal, it offers intense aromas of tropical fruit, peach, pear, apple and hay along with floral notes that burst deliciously through the nose onto the palate. Mineral and crunchy, light-bodied, with stone fruit and a bright finish. Enjoy with green salad and goat cheese, fried bogue or atherina fish, or steamed sea bass and bitter greens. €8.45
2023 Solia Winery Rosé, Varietal, ABV 13%
This is a young rosé wine made from Grenache grapes harvested early and then lightly pressed. Beautiful pale salmon colour, bright, fresh, with great acidity. This wine offers lively aromas of orange blossoms, nectarine, strawberry, red currant, pomegranate and green tea. In the mouth it has great freshness, it is soft and light and incredibly versatile. Handcrafted in the traditions of the world’s finest rosés, this wine calls for early summer picnics, chilled seafood, charcuterie, mild cheeses and sushi. €9.50
2022 Solia Winery Red – Alicante – Lefkadha – Carrignan, Red blend, ABV 14%
This is a young red wine made from Lefkada, Alicante and Carignan grapes, carefully blended. Rich and layered with red fruit, it has a deep purple colour, offering aromas of plum, blackcurrant, blueberry jam and cocoa. On the palate, it is intense, sinewy and lively with nice acidity and ripe, fine tannins showing a perfect balance at the tasty finish. Enjoy with grilled baby back ribs, marinated steak or lamb chop or gyros. €7.77
2023 Solia Winery Shiraz, Red Varietal, ABV 13%
From Shiraz grapes this fine wine is intriguing, tantalising and desirable where expectations turn into surprises. It reveals fruity aromas of plums, blackberries, cherries, white pepper and hints of spices and vanilla along with potpourri and fresh pine needles. On the palate, complex, savoury, earthy with solid core of dark fruit. Its soft tannins, silky texture and long aftertaste make it a very pleasant wine to enjoy on any occasion. It is ideal for spicy sausages, barbecued kebabs and hearty vegetables or beef stew. €14.45
2021 Solia Winery, Sweet Shiraz, Varietal, ABV 15%
A delicate and sweet wine made from Shiraz grapes cultivated at the monastery. Soft and delicious, this wine offers aromas of fresh red berries, currant jam, dried plums and hints of spices, mint and cedar. On the palate it is sweet, rich and structured, very well-balanced acidity with a long and seductively fruity finish, revealing a high aromatic complexity and a great finesse. It pairs well on its own or with desserts such as cheesecake, crème brûllé, fruits tarts, fruit salad and chocolate. This sweet Shiraz is also the perfect sweet red wine to prepare a tasty Sangria. €17.85
Monastery of Ayios Serafeim of Sarov, Katydata, Tel: 96 289722
