In 2006, Andreas Kyprianou and Costas Constantinou established a wine import and distribution company and opened the first Vino Cultura Boutique: a small, specialised wine cellar in Nicosia. Together with the support of Andreas’ 2 brothers Christos and Vasiles Kyprianou who contributed to the creation of Vino Cultura wine cellar. Two special people who still offer their contribution to the present day.
At a time when contemporary wine culture in Cyprus was still at an early stage, Vino Cultura began introducing the local market to carefully selected wines and producers from different regions of the world.
In 2011, Vino Cultura moved to Kyriakou Matsi Avenue and evolved into Vino Cultura Wine Bar & Cellar.
The wine cellar and wine bar now existed under one roof. Guests could explore the collection, select bottles to enjoy at home or open them at the table alongside food created for sharing.
From 2013 onwards, Vino Cultura began receiving significant awards and distinctions. During the same period, wine tastings, educational seminars and intimate gatherings in the Wine Room became an important part of the experience.
In 2006, Andreas Kyprianou and Costas Constantinou established a wine import and distribution company and opened the first Vino Cultura Boutique: a small, specialised wine cellar in Nicosia. Together with the support of Andreas’ 2 brothers Christos and Vasiles Kyprianou who contributed to the creation of Vino Cultura wine cellar. Two special people who still offer their contribution to the present day.
At a time when contemporary wine culture in Cyprus was still at an early stage, Vino Cultura began introducing the local market to carefully selected wines and producers from different regions of the world.
In 2022, the group acquired Mouson Bistro and transformed it into Sauvage, a small neighbourhood wine bar.
In September 2025, Rous relocated to the former Sauvage space and began a new chapter as a contemporary Cypriot restaurant guided by the seasons, with dishes designed for sharing. At the former Rous premises, Vino Deli evolved into Vino Cultura Daily, focusing on takeaway and delivery. Its kitchen also became the group’s central production space, preparing breads, pizza doughs, ravioli, desserts and other handmade elements for the group’s venues.
Vino Cultura continues to develop its Wine Bar & Cellar, wine importing and distribution activities, retail and online sales, wine experiences and partnerships with producers from around the world. Today, a four-member sales team supports hospitality and retail partners across Cyprus.
In 2026, as Vino Cultura celebrates its twentieth anniversary, it is recognised as Best Wine Bar 2026