Koumna focuses on the Mavro variety, the most planted grape in Cyprus, with approximately 3000 ha, covering about 40% of the total area. The grapes are sourced from old vines at 1150 meters elevation in the Vouni Panayia region. After spontaneous fermentation, the wine matures in old ceramic pitharia (koumna) of 200-220 lts. (13.5% abv, and total S02 is 40 mg/lt. Typical numbers for the variety in the area are pH 3.37 and TA 5,7-5.95)The Kyriakidis family have been working with Mavro since 1987, blending it with Maratheftiko but also both as red wine (unoaked and oaked) and in rosé approach. ''Mavro van be super productive with 10 kg of grapes per vine, but in mountainous terroirs, it is another breed,'' says Kyrakidis. Seeing the result in stainless steel, it was time to experiment with amphorae. The idea here was to harvest for potential alcohol 13.5% and avoid new oak, which Kyriakidis describes as a terrible combination because the wine is very green and ultimately is dominated by oaky aromas covering the lovely fruit. Koumna strikes a balance between tannins, primary fruit, and mouthfeel, showcasing the potential of Mavro in mountainous terroirs.