An internationally recognised variety, with great ability to grow in any wine-producing region and in different climates, Cabernet Sauvignon prospers on the slopes of Omodos, as it is a variety keen on limestone soils. Red Melody, the new red wine of Oenou Yi – Ktima Vassiliades, is an authentic example of red wine aged in a barrel, emphasising the technique of the winery by combining international varieties Shiraz and Cabernet Sauvignon, cultivated in its own vineyards.

Cabernet Sauvignon was created by crossing Cabernet Franc and Sauvignon Blanc, and retained the aromatic characteristics of both varieties. Originally from Bordeaux, France, the first Cabernet Sauvignon vines in Greece were planted in Metsovo in the early 1960s. Today, Cabernet Sauvignon enjoys an international career, offering excellent wines, both in and out of France. In addition, Cabernet has its own official holiday, every Thursday before Labour Day.


Cabernet Sauvignon has high levels of an aromatic compound called methoxypyrazine, which causes the aromas of black and green pepper, black currant and, sometimes, even pepper.
Its colour is moderate to deep purple, while it tends to be more ruby with ageing, giving moderate acidity, body and tannins.

The blend created by Oenou Yi – Ktima Vassiliades, in combination with Shiraz, produced a red wine with deep reddish colour and strong aromas of berries, vanilla and black pepper. Red Melody has an ideal balance between the ingredients of the wine, the velvety tannins and its distinctive acidity.

Food pairing

Cabernet Sauvignon is a variety that, due to its acidity, pairs well with meat. Researchers studying the effects of certain foods on the tongue have found that Cabernet Sauvignon’s tannins act as “scrapers” of the fat and protein that accumulate on the tongue when we eat, which is why it combines well with pork chops or steaks. In addition, pair Red Melody with grilled meats with light-intensity sauces, pasta and coq au vin, or accompany a platter of spicy, fatty white and yellow cheese.