Kotsifali

Introduction

Kotsifali is primarily cultivated in the Heraklion region (PDO Peza and PDO Archanes). It is a variety rarely found outside Crete, as it is perfectly adapted to the island's climate. Traditionally, it is blended with Mandilaria, creating a classic blend where Kotsifali contributes alcohol and aromas, and Mandilaria provides color and tannins.

Tasting Notes

Color: Medium intensity red (tending towards brick with aging). Aromas: Rich aromas of ripe red fruits (plum, cherry), combined with sweet spices (cinnamon) and hints of herbs. Palate: Warm, full, and soft, with a characteristic sweetness on the finish due to the alcohol.

Gastronomy

Kotsifali is the perfect wine for Cretan and Mediterranean cuisine: Cooked dishes: Beef stew, lamb with potatoes in the oven, or snails 'boubouristi'. Meats: Grilled lamb chops and traditional cured meats (apaki). Cheeses: Cretan graviera and other aged yellow cheeses.

Terroir

Terroir: Limestone soils in semi-mountainous areas. Climate: Protected from the hot southern winds (Livas) due to the mountainous mass of Mount Youchtas. Result: High alcohol and soft tannins.