Kotselina
Introduction
Kotselina is one of the rarest red (Noir) varieties of the Ionian and Western Greece, struggling to maintain its place on the modern wine map. Officially classified and recognized, Kotselina serves as an oenological 'link' between Lefkada and Preveza, offering an authentic taste of the region's tradition, often hidden behind local synonyms.
Tasting Notes
It requires careful vineyard management with low stremma yields to achieve the desired concentration. Vinification focuses on careful extraction to highlight its color and aromatic richness without the dominance of tannins. Although single-varietal examples are rare, Kotselina tends to produce wines with dark red fruits and a subtle herbaceousness. It presents a medium body and balanced acidity, making it ideal for blends seeking freshness and local identity.
Gastronomy
Pairs excellently with the renowned air-dried salami of Lefkada. Red meats with light tomato sauces or traditional pies from Epirus and Lefkada. White cheeses in brine or medium-aged yellow cheeses from Western Greece.
Terroir
Its natural habitat is found in Lefkada and Preveza. It is a variety with a strong local character, surviving in small, scattered vineyards. As a genuine Ionian variety, it is adapted to the unique climatic conditions of Western Greece (high humidity and mild winters).
Summary
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