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Cyprus Lusignan Wine History

Cyprus Lusignan Wine History

The story of Cypriot wine took a remarkable turn when the French House of Lusignan established their kingdom on the island in 1192. Guy de Lusignan received Cyprus after Richard the Lionheart conquered it during the Third Crusade, and what followed was nearly three centuries of transformation that would shape the island's wine culture forever. The Lusignans brought French nobility, Gothic architecture, and a deep appreciation for fine wine that matched their homeland's traditions. Historical Background Wine production in Cyprus dates back over 6,000 years, but the Lusignan period gave the island its most famous legacy: Commandaria. The sweet wine previously known as Nama was produced primarily in the region around Kolossi Castle, where the Knights Templar and later the Knights of St. John established their headquarters called "La Grande Commanderie." This feudal estate gave the wine its enduring name. Richard the Lionheart celebrated his wedding to Berengaria of Navarre in Limassol with this wine, declaring it "the wine of kings and the king of wines." The Lusignan economy relied heavily on agriculture, and wine emerged as a major export product alongside sugar and cotton. The Latin Church owned extensive estates throughout Cyprus that produced cereals, oil, and wine, with the clergy playing an important role in distributing these products, including the famous Maroa wine, to destinations outside the island…

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Chrysovrysi Trail

Chrysovrysi Trail

The Chrysovrysi Trail offers a majestic path through the heart of the Troodos mountains. This route connects the peaks of the island with the deep green valleys below. It serves as a vital link for those who want to witness the true alpine nature of the Mediterranean. Hikers find a landscape that changes with every step toward the summit. The air stays crisp and clean even during the peak of the summer heat. Thick forests of black pine provide a cool canopy for much of the trek. History and geology combine to create a unique atmosphere along this specific track. The path follows old routes that locals used for centuries to reach fresh water springs. Every turn reveals a new view of the rugged peaks and the blue sea in the distance. Trail Overview Location: Troodos National Forest Park Distance: 5.2 miles (8.4 km) Route Type: Linear Difficulty: Moderate Elevation Gain: 1150 feet (350 meters) Duration: 3 – 4 hours Best Time to Visit: April – October Terrain: Rocky and Forest Floor Path Conditions and Navigation Details The track starts near the Troodos square and moves toward the east. The surface is mostly firm earth with frequent sections of loose rock and gravel. Good footwear is a requirement because the slope can be slippery in certain areas. Signposts mark the…

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Mediterranean hawthorn (Azarole)

Mediterranean hawthorn (Azarole)

Wander almost any rocky hillside or sunlit maquis in Cyprus during a warm spring day, and you may spot a graceful small tree loaded with clusters of snowy-white flowers that seem to glow against the green. Later in the season those flowers give way to plump, golden-orange fruits that look like miniature apples or medlars hanging like little lanterns among the leaves. This is the azarole hawthorn, a quiet treasure of the island’s wild places that has sweetened Cypriot tables and stories for thousands of years. A Rose-Family Gem of the Mediterranean Crataegus azarolus, commonly known as the azarole, Mediterranean hawthorn or Mediterranean medlar, belongs to the vast Rosaceae family the same clan as apples, roses and cherries. In Cyprus it grows as a deciduous shrub or small tree, usually reaching 3–8 metres tall, perfectly at home in the mosaic of maquis and open woodland that covers so much of the island. Roots Deep in Ancient Soil and Texts The azarole has been part of Cyprus’s landscape since long before recorded history. When Dr F. Unger and Dr Th. Kotschy explored the island in 1862, they recorded it (often under the older name Crataegus aronia) as a common shrub whose tasty fruits were gathered and eaten by locals. Even earlier, the great ancient physician Dioscorides described a “second kind of…

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