Kakotrygis Red
Introduction
Kakotrygis Red is an extremely rare variation of the well-known white variety from Corfu. While the white Kakotrygis completely dominates the Corfiot vineyard, its red version is an oenological 'relic' now found only in very old, scattered vineyards on the island. It is a variety that carries the rustic tradition of Corfu, before the dominance of more commercial varieties. It is not a different variety, but a color mutation (cloning variation) of the white Kakotrygis. Its existence is so limited that it is rarely vinified as a single-varietal wine anymore. In the past, Kakotrygis Red was used to add 'nerve' and acidity to the red blends of Corfu, where Petrokoritho dominated. Unlike the 'heavy' reds, Kakotrygis Red maintains the finesse and high acidity that characterizes its white version.
Tasting Notes
Color: Light ruby to brick, with low color intensity (often reminiscent of aged Pinot Noir). Aromas: Dominated by red fruits (wild cherry, cranberry), framed by notes of herbs, tea, and a slight earthy sensation. Palate: Light body with 'lively' acidity and very soft tannins. The aftertaste is dry and slightly spicy.
Gastronomy
Corfiot Dishes: Ideal for Bourdeto (the traditional spicy fish), as its acidity cuts through the heat of the red pepper. White Meats: Wine-braised chicken or rabbit with herbs. Light Cold Cuts: Pairs excellently with Corfiot noumboulo and local cheeses.
Terroir
Region: Found exclusively in Corfu, mainly in the mountainous and semi-mountainous areas of Central Corfu, where old vintners used to plant mixed vines. Terroir: Like its white relative, it is perfectly adapted to the humid climate of the Ionian, showing resistance to diseases caused by rain. Result: Produces wines with medium body, intense acidity, and a character reminiscent of the traditional 'homemade' wines of the island.
Summary
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