The first wave of expansion for Cypriot wines came with the misfortunes of the European viticulture sector. The phylloxera epidemic that affected mainland Europe in the late 19th century had destroyed the majority of wine-producing vines. Cyprus, an island with strict quarantine controls, managed to remain unaffected. As a consequence, demand for Cyprus grapes and wines coupled to the relatively high prices offered resulted in a mini boom for the industry. Further demand early in the early 20th century came from local consumption and from the regional forces of Britain and France in the Middle East. Cyprus produced quality cheap wine and spirits (mainly in the form of Cyprus brandy) and the big four companies prospered as a result.