There’s more to Limassol than beaches, night-clubs, and brunch. Beneath the summer gloss lies a landscape that has shaped Cyprus wine for generations. This is the PGI Lemesos zone—where modern winemakers, ancient soils, and mountain air team up to bottle something more than just fermented grape juice.
PGI (Προστατευόμενη Γεωγραφική Ένδειξη) Lemesos is a legal stamp—an EU-backed geographical identity that guarantees your wine was made and vinified within the boundaries of the Limassol District, using specific grapes and traditional methods. It doesn’t just protect origin—it protects meaning.
Whereas PDO zones are stricter (and smaller), PGI Lemesos covers the entire district. That means one label can hold multitudes: from sun-drenched coastal whites to brooding reds grown at 1,200m altitude.
PGI Lemesos isn’t about making wines that all taste the same. It’s about celebrating place. You can taste the difference between an earthy Maratheftiko from the hills above Omodos and a breezy Xynisteri from Moni. That’s not marketing—it’s microclimate.
And unlike PDO zones which often favour tradition over evolution, PGI Lemesos gives creative space. It’s the sandbox where young winemakers experiment, where old vineyards get second chances, and where local grapes can show their range.
Want to explore the PGI Lemesos landscape without leaving your table? Here are a few tasting themes that bring out the region’s complexity and character:
Limassol sprawls across around 15% of the island and it’s got everything: – Altitudes from 300 to 1,200m. Soils ranging from limestone in the south/west to volcanic rock in the north/east. Summers are hot, winters are mild, rainfall is modest, and the vines soak up over 8 hours of sunshine per day.
And if that’s not enough, here’s the fun part: the elevation changes everything. A Xynisteri from Pachna isn’t the same as one from Pyrgos, even if they share DNA. The altitude adds tension; the soils add complexity.
It’s Cyprus, yes—but it’s never one-dimensional.
Altitude: 600–1000m above sea level
Terrain: Semi-mountainous with limestone soils, steep slopes, and terraces
Climate: Mediterranean—hot, dry summers and cool mountain winters
Rainfall: 653mm average annually
Sunshine: 8.2 hours per day on average
Temperature: Year-round avg. 17.2°C (summers ~25°C, winters ~9°C)
Welcome to the grape party in the PGI Lemesos area, where local flavors meet some fun guests from around the globe! It’s a lively and relaxed event, but we have a few rules to keep it enjoyable. So, what’s included in the guest list according to PGI guidelines?
The PGI Lemesos zone officially allows a long list of grape varieties—ranging from beloved locals to rarely-seen French imports and a few names that sound like they were copied from an old textbook and forgotten.
Not all these grapes are actually out there in real production. Some are:
– Historically planted but now rare (like Malaga or Palomino)
– Allowed but barely used (Altesse? Sylvaner? Good luck.)
– Used in blends only, almost never solo
– Rediscovered—like Yiannoudhi and Morokanella, showing real promise in recent years
👉 Not every producer uses all of the listed varieties—some are legacy names or exist in small plots. you might find 4–5 of these regularly. The rest are either ghosts or future stories, creating room for experimentation and storytelling!
🔸 Native & Traditional Varieties:
Xynisteri
Maratheftiko
Mavro (Ντόπιο Μαύρο)
Ofthalmo
Spourtiko
Promara
Morokanella
🔸 Rare & Historical Mentions:
Yiannoudhi (often used but not listed directly under PGI—many producers consider it part of the modern local revival movement. )
Malvasia-type varieties
Alicante Bouschet
Altesse, Gamay, Sylvaner, Müller-Thurgau, Moschato Aspro, Canella, Moschato Samou, and others
🔸 International Varieties:
Chardonnay
Sauvignon Blanc
Sémillon
Rhine Riesling
Muscat of Alexandria
Black Muscat
Palomino
Cabernet Sauvignon
Cabernet Franc
Merlot
Shiraz / Syrah
Carignan Noir
Cinsault
Grenache Noir
Pinot Noir
Pinot Blanc
Traminer
Sultanina (Thompson Seedless)
Malaga
When you see “PGI Lemesos” on the label that means that, Grapes must be grown in Limassol District and Wine must be made here or in a directly bordering zone. Alcohol can’t be less than 11% vol (reds), 10% vol (whites/rosés). And Labels must mention the vintage and sugar level, unless it’s a baby bottle (≤200ml)
The PGI isn’t a free-for-all. It’s a handshake between winemaker, landscape, and law.
To ensure quality and traceability, PGI Lemesos wines must follow a few key rules:
Grapes must be grown within the administrative borders of Limassol District
Vinification must occur within Limassol or directly adjacent zones
Minimum vine age: 4 years
Minimum planting density: 168 vines per decare
Pruning: Annual
Terraced planting is common due to the sloped terrain
| Variety Group | Max Yield (kg/ha) |
|---|---|
| Chardonnay, Riesling, Sauvignon Blanc, Sémillon | 11,000 |
| Cabernet Franc, Cabernet Sauvignon, Merlot, Shiraz | 8,500 |
| All other white varieties | 14,000 |
| All other red varieties | 10,500 |
A 15% tolerance is allowed per vineyard. After applying the tolerance, higher-yielding plots can be included only if they represent <10% of the total vineyard surface used for that wine.
Red wines: 11% vol
White and rosé wines: 10% vol
Vintage year required (unless you’re bottling miniatures)
Sugar level (dry/semi-dry/sweet) must be declared
Compliance with EU wine labeling rules (Reg. 607/2009)
PGI Lemesos doesn’t box you in—it celebrates diversity of style. What ties them together is origin, not formula.
Dry whites: Think zippy lemon, grapefruit pith, and a mineral streak that says “I was grown on a slope”
Reds: From ripe and plush to lean and age-worthy—depending on variety, altitude, and winemaker mood
Sweet wines: Yes, we do those too—especially from sun-dried grapes. Think figs, spice, and sunset in a glass.
No flashy manipulation needed. The laws allow acid correction and sulphites—but the good ones let the vineyard do the heavy lifting.
If you’ve been to one of my tastings or food & wine stories, you know I love sharing the “why” behind what’s in the glass. Krasochoria Lemesou is one of those “why” regions. It’s not just about drinking wine—it’s about feeling the land, the culture, the stubborn vines on steep terraces, and the people who still do things the hard (and best) way.
Want to explore the PGI Lemesos landscape without leaving your table? Here are a few tasting themes that bring out the region’s complexity and character:
Taste Xynisteri or Shiraz grown at different elevations—from lowland coastal plots to 1,000m+ mountain slopes. Notice how freshness, structure, and aromatics shift with altitude.
Suggested wines:
Xynisteri from Pachna (high) vs. Moni (lower)
Shiraz from Laneia vs. Kolossi
A flight focused on indigenous varieties: raw, rustic, and full of Cyprus soul.
Suggested grapes:
Xynisteri (dry and off-dry styles)
Maratheftiko (solo or blended)
Mavro (new-wave interpretations)
Yiannoudi (if you can get it!)
Explore how Limassol does bold reds—from sun-soaked concentration to high-altitude elegance.
Suggested comparisons:
Maratheftiko vs. Shiraz
Cabernet Sauvignon vs. Yiannoudi
Young vintage vs. oak-aged reserve
Celebrate Cyprus’s tradition of sun-dried grape wines, but don’t stop at Commandaria. PGI Lemesos allows sweet wines that still speak of origin.
Suggested pairings:
Sun-dried Malaga or Maratheftiko dessert wines
Serve with roasted almonds, dried apricots, or aged Halloumi
Taste international varieties grown in Cyprus terroir. See how familiar grapes like Chardonnay or Merlot adapt to the island’s sun, soil, and slope.
Fun flight:
Chardonnay from Limassol vs. Burgundy (blind)
Cyprus-grown Sauvignon Blanc vs. Marlborough