Open Doors Event – A Flavored Composition of the Wine

On 23 & 24 November and 30 November & 1 December, we will be hosting our annual open doors event again!

Along with Vlassides, Argyrides, Tsiakkas and Kyperounta wineries, we invite you for a road trip to discover the flavored composition of wine. Each winery will open their doors from 11.00h to 17.00h and welcome you for tours, tastings  and more!

This year the theme of the event will focus on the different aromatic components of a wine. There will be a competition hosted, in which the participants will smell blindly some aromatic components of a wine. Each winery will focus on a different set of aroma’s. We encourage you to visit all the wineries, smell, & participate in the competition. A chance to learn and win a great bottle of wine or two!

We hope to see you!

Saturday 23 November & Sunday 24 November

Saturday 30 November & Sunday 1 December

Time 11.00-17.00h

Winery Autumn- Winter Opening Hours

From 1 November until 31 March* the winery will be open for visits and tastings during the following days & hours:

Monday – Friday 10.00-16.00H

Saturday 10.00-16.30H



*During the Christmas Season, we will be closed on the following days:

Sunday 22 Dec
Tuesday 24 Dec -Thursday 26 Dec
Sunday 29 Dec – Wednesday 1 Jan
Sunday 5 Jan- Monday 6 Jan

We are open on 1st and 28th October

The winery will remain open for visits normally during the two upcoming public holidays in October.

Working hours:

Tuesday 1 October: 10.00 – 16.00 H

Monday 28 October: 10.00 – 16.00 H

We look forward to seeing you!

The hospitality team

Single Vineyard Dinner at Vrakas Tavern 5 October

We would like to cordially invite you for a ‘Single Vineyard’ Dinner at Vrakas Restaurant in Pissouri on Saturday 5 October.

It will be a unique opportunity to taste our Single Vineyard Range paired with specially selected dishes. The pairing was prepared by Vrakas owner and sommelier, Haris Stylianides, who is very excited to welcome you to this gastronomic evening.

The Single Vineyard Range is only for sale at the winery and very few selected restaurants, so it we will a great opportunity to get introduced to the full range.


Date: Saturday 5 October
Time: 20.00 – 23.00H
Location: Vrakas Tavern, Pissouri Main Square
Price: 45.00Eur p.p.

Please refer here –  vrakas_menu_zam  -for the menu of the evening

For reservations, please contact +357 25 221 940 or +357 99 312 443



Koukouvagia Range under new label

Our Koukouvagia Range of wines, consisting of a white, rose and red wine, now have a completely new look.

The labels were designed by the talented Cypriot designer Myria Konnari, who explains: ‘The concept is modern, yet paying tribute to Cyprus’ culture. The labels’ focus is on the different reflections of the eye of the owl and the typography used for the word Κουκουβαγια (owl) is based on the Byzantine alphabet.’

We are very happy to work with a young talented Cypriot artist and come to a  lively synergy of tradition, modernism and ‘local’ creativity.

The 2018 vintage of the white, rose and red Koukouvagia are now released and available at the winery & in selected hotels & restaurants.

In October we will host an official launch party. Details & date to be announced.

24 July Winery CLOSED

On Wednesday the 24th of July the winery will be closed for one day for visitors.

The Zambartas team will be enjoying its yearly team building day, ahead of the busy harvest period. Naturally, also our hostesses will be joining us on that day. We will enjoy some summer activities including water, nature, drinks and food. Cheers 🙂

The rest of the summer, we welcome you 7 days per week!

We thank you for your understanding,

The Zambartas Team



Winemaker’s Tasting of Single Vineyard Range

We invite you for a tasting of our newly launched Single Vineyard Range, hosted by Marcos Zambartas. Marcos has been very passionate about developing his Single Vineyard Range and he is excited to share this passion with you. He wil take you to one of the oldest vineyards in Cyprus, the Margelina Vineyard, followed by a guided tasting of each of the wines. Marcos will explain the philosophy, winemaking techniques and finally enjoy the wines together with you. Each wine will be matched with a home made canapée, with local and mediterranean ingredients.

You will be  tasting the following wines

  • Zambartas Xynisteri 2018 & Zambartas Xynisteri Single Vineyard 2018
  • Maratheftiko Rose Single Vineyard 2018
  • Margelina ‘Field Blend’ Single Vineyard 2017
  • Shiraz Single Vineyard 2016

Date: Sunday 28 July

9.30 Meeting at Zambartas Wineries for a trip to the Margelina Vineyard in Agios Nikolaos. Marcos will show this unique vineyard and explain about the different varieties. Own transportation by saloon car is needed. The vineyard is a few minutes walk from the main road.
11.00 Return at Zambartas Wineries, short refreshment break.
11.30 Start of Guided Tasting
13.00 Finish

Cost: 20,-Eur p.p. incl VAT. Pre-booking & payment required. Limited seats available only (24 seats). For reservations, please contact Marleen by email: [email protected] Please state in your email the number & names of particpants.

Summer Wine Talks at Jamie’s Italian Nicosia

We are delighted to invite you to a summery tasting of our wines at Jamie’s Italian in Nicosia on Thursday 18 July.

Enjoy our summer wines in the fully blooming garden of Jamie’s Italian, along with some tasty bites. After the tasting you may continue you evening at the restaurant for a dinner accompanied by our wines, which will be on special offer for the night.

Marcos and Marleen will be there to talk about the wines, and enjoy the evening with you.

We hope to see you!


Where: Jamie’s Italian Nicosia

When: Thursday 18 July from 19.30-21.30


Seasonal Delights ‘Grandma’s Apricot Jam’

The season of the stone fruits has arrived to Cyprus and plums, peaches and nectarines can be found in abundance in all local supermarkets and ‘frouterias’.  They are juicy, sweet and very fresh. They are unloaded in high stacks from open back trucks in colourful crates. A sight that every Cypriot is comfortably familiar with; summer has arrived!

My favorite stone fruits are apricots. They are very tasty on their own, but also prefect for baking delicious cakes (see last years blog) and make great jam. I recently took on the challenge of making my own apricot jam, depsite the fact I am a complete jam making novice. The recipe was a Cypriot classic and very easy, so not much could go wrong…

And it didn’t go wrong… How do I know? Marcos’ comment when he tasted it: ‘Mmmmm….it is good. It reminds me of my grandmother’s apricot jam’. That says it all 🙂

The jam is now served at the winery with our ‘Vineyard & Breakfast Experience‘.



1 Kg Apricots
550 Grams of granulated sugar
2 Lemons (Make sure they are juicy lemons)
3 Bay leafs


Halve the apricots, take out the stones and discard them. Place the halved apricot in a big heavy-bottomed pan. Add the sugar, the juice of the two lemons and bay leafs. Give it a good stir and leave it for a couple of hours to soak. The sugar will absord the juices and get thicker.

After 2 hours, remove the bay leafs. Heat up the pan to a low heat and let the sugar dissolve.  Once dissolved, turn the heat a bit higher and cook the jam. Cook until the apricot flesh has broken down in pieces and has cooked down. The jam should have a lovely golden orange colour and have a medium set consistency.

When the jam is ready, leave it to cool down for about 15 minutes. Then spoon the jam into sterilised jars. Close and seal the jars while the jam is still warm. Let the jars cool down completely.

You can keep the jars outside of the fridge, but after opening they need to be stored in the fridge.


I am Margelina and this my story

Well, I can speak for myself. I was named Margelina, and my life started in the year 1921, on British soil. The weather that year was as usual, cool and rainy in the winter months and warm and dry in the summer. The world was still recovering from a bloody war, which left us in Cyprus unaffected. The Brits that were ruling the island came and went and occasionally you could spot a British officer in the mountains. My care takers were Cypriot, simple and hardworking people, Turkish or Greek, it didn’t matter at that time. They took good care of me. For years and years, they came with a plow pulled by an ox to take care of my soil and harvested me with the help of their donkeys. They were fruitful and youthful years. The joy it brought when my grapes were harvested in their big straw baskets, created happy and precious memories.

Agios Nikolaos, or also called ‘Esentepe’ in Turkish (meaning ‘Windy Hill’) was my home and it has been ever since. Facing the majestic peaks of the Troodos mountains and with deep cliffs right next to me, I could say I am quite privileged with my location. The village to which I belong, was thriving, although not big, with about 500 inhabitants. It was lively, especially in the summer when everybody took part in the harvest season. Friendships were strong and the Mosque and school played a central role for mingling and gossiping.

The mosk of Agios Nikolaos

We went through the turmoil of the second world war without a plane flying over me or a man fallen in the village. The rumours of the Cypriot men fighting at the frontline along the Brits, passed us, like whispers in the wind.

As my roots grew stronger and deeper every year, the trouble in my village started only after the Brits left us in 1960. Suddenly the village lost its innocence as lifelong friendships suddenly got estranged. Over the next years the very few Greek speaking men and women of the village slowly started to leave, and in 1973, over the course of one harvest season, the village was left empty.

I remained and in the following years the demand for grapes grew. I was over 50 years old though, getting old. My gnarling arms were producing a fruit that slowly got out of fashion, Mavro, and a little bit of Maratheftiko, Kanella, Yiannoudi and Ofthalmo. Some of my long-time neighbours got uprooted and made place for new plantations with exotic sounding names such as Shiraz and Cabernet Sauvignon. We were now harvested in plastic crates and big trucks transported our fruit to the wineries in Limassol. A new era had come, and I seemed to be lucky to survive.

Towards the end of the century, our ‘windy hill’ every year seemed to get a little warmer and less rains passed over us. The nineteen nineties were just dry, year after year. There were summers that my roots had to work so hard to get water, and I produced so little fruit, that being uprooted seemed inevitable. Although I was nearly abandoned, I survived and entered a new century, still standing proudly on top of that hill.

As I got older and older, I was going to give up on life in my crooked arms and tired roots. There was not much interest in my grapes and modern winemaking seemed to be able to do without me.


Marcos and Christodoulos in Margelina in 2016

Then one day there came some young men to me and took a real interest in me. They studied my arms, my leaves and soil. They went from plant to plant to see what varieties I had to offer. And then they came again, and after a few months again. For two years they ploughed me, pruned my crooked arms, took some leaves with them and then a few grapes. They did not spray anything on me and allowed the flowers, herbs and bugs to feed on my soil. But when the harvest season came, they left my fruit behind.

In 2017, I started to be a in a good shape again, got rid of my aching arms and produced juicy and flavoursome grapes. I did not believe I was 96 years old, when they finally came with crates and a small truck to harvest my grapes again.

For nearly a century I was a silence witness to all that Cyprus went through. I witnessed the joy, the grief, and the fools of mankind. I saw the society and weather conditions change permanently.

As I was about to give up on life, I got saved. And now, the grapes I bear, are turned into wine again…



Single Vineyard Margelina 2017 ‘Field Blend’

Available at the winery.
Tasting notes: Single Vineyard Margelina 2017