Kakotrygis

Introduction

Kakotrygis is the most important and emblematic white variety of Corfu, occupying the majority of the Corfiot vineyard. It is a variety with a distinct personality that reflects both the 'aristocratic' and rural character of the Ionian, offering wines with finesse and unexpected potential for development. The name 'Kakotrygis' comes from the fact that the grape has a very hard stem, making its harvest difficult ('kakos' + 'trygos'). It is a 'multi-tool' variety. It can produce anything from very fresh and light tank wines to robust barrel-aged wines, and even exceptional sweet (sun-dried) wines. Contrary to the belief that Ionian whites should be consumed fresh, well-made Kakotrygis wines develop a wonderful honey and nut character after 2-3 years in the bottle.

Tasting Notes

Color: Pale lemon with greenish highlights. Aromas: An elegant palette of citrus (lemon blossom, citron), green apple, and white-fleshed peach, with subtle herbal notes. Palate: Light to medium body, with 'lively' acidity and a clean, almost crystalline finish.

Gastronomy

Seafood: Fresh grilled fish, fried calamari, and shellfish. Corfiot Cuisine: Pairs perfectly with traditional bourdeto (if not too spicy) or savoro (fish with rosemary and vinegar). Light Dishes: Seafood salads, lemon risotto, and fresh white cheeses.

Terroir

Region: The heart of cultivation is in Corfu, mainly in Central and Southern Corfu. Terroir: Thrives in soils with great variety, from clay-loam to sandy-gravelly. The variety has adapted to the island's high humidity and abundant rainfall. Result: Produces wines with medium body, refreshing acidity, and a subtle minerality derived from the Ionian sea breeze.