Until the late 1980s, almost all Cypriot wine was made in large wineries near the docks of Limassol or Paphos, at a considerable distance from the vineyards. Equipment was basic with little temperature control or hygiene. At this time production was dominated by four large firms—SODAP, Keo, ETKO, and Loel. From the 1990s there was a marked change in the island’s wine industry. The large companies invested in much-improved equipment, and wineries were built in the mountains nearer to the grape-growing areas, well away from the heat of the coast. Smaller satellite wineries have also been built to allow producers to comply with regulations for production of pgi, and occasionally pdo, wines, and alongside this a number of small, quality-focused estates have been developed. Some foreign consultant winemakers were employed in the early part of this development, but less so in the 21st century as local winemakers have trained abroad.