Chris BerryFounder, Wine Underdogs — chasing the world’s overlooked grapesVasilissa is one of the newest wines to come out of Cyprus, though the grape itself is old. It was long mistaken for another variety, Morokanella, and as recently as 2018 it was, according to wine writer George Kassianos, still an undiscovered grape variety (Cyprus Mail).
Say it: vah-SEE-lee-sahrecorded by Anastasia Konstantopoulou
We have found only about five sources that treat it seriously, so this page is short on purpose.
The grape in brief
It is a white grape. Jancis Robinson gives a local synonym, Aspri Fraoula, used around Panayia. According to Oenou Yi, it was previously confused with Morokanella because the two look alike. We could not confirm who first told the two apart.
Janet Z. Wang, writing for the Circle of Wine Writers, notes it is known as the "queen of the vineyard" for its green leaves and golden grapes, and that it was traditionally a table or blending grape. Vasilikon has about 2.5 hectares of it. We found no figure for the whole island.
Head Oenologist Anastasia Konstantopoulou of LionSpirit Winery & Distillery counts it among the grapes still being worked out: "we are still experimenting and learning what their real potential and typicity are."
What it tastes like, according to whom
- George Kassianos in Cyprus Mail: stone fruit, citrus peel and white flowers.
- Janet Z. Wang for the Circle of Wine Writers: particularly aromatic and perfumed.
Who makes it
Kassianos names Vasilikon, Tsangarides and Makarounas. Oenou Yi grows it at 1,100 meters near Omodos.
Where to find a bottle
wine.com had none on 25 September 2026. Wine-Searcher's US listings showed a single US listing that day, Makarounas Vasilissa at about $31.
Read more in Cyprus wine grapes, from a head oenologist and on Morokanella.
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Frequently asked questions
Is Vasilissa the same grape as Morokanella?
No. According to Oenou Yi winery, the two were long confused because they look alike, but they are different varieties.
What does Vasilissa taste like?
Wine writer George Kassianos describes stone fruit, citrus peel and white flowers; Janet Z. Wang calls it particularly aromatic and perfumed.
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