Koufaki
Introduction
Koufaki is one of the lesser-known yet particularly interesting white varieties of the Ionian Islands, with deep roots in Kefalonia and Ithaca. It is a 'dual-profile' variety, as its nature allows it to stand equally well both as a table grape and in winemaking. Although its presence today is limited to old, traditional vineyards, Koufaki is an integral part of the Ionian viticultural heritage.
Tasting Notes
Traditionally, Koufaki is not vinified as a single-varietal wine. Its primary use is in white blends with other Ionian varieties, where it offers freshness and structure. It is distinguished by its slightly tart taste, which translates into a refreshing acidity in the wine. Its aromas are usually mild, with dominant notes of white-fleshed fruits and a sense of purity. As a table grape, it offers a refreshing and juicy experience, while in winemaking it contributes to maintaining the wine's vibrancy.
Gastronomy
Ideal for the end of a meal or as an accompaniment to a platter of soft cheeses. Wines featuring Koufaki pair perfectly with seafood and small fried fish. Due to its refreshing acidity, it pleasantly accompanies fresh salads and summer appetizers.
Terroir
Region: Found exclusively in Kefalonia and Ithaca. It is closely associated with the island environment of the central Ionian. It is usually found in small, scattered populations within old vineyards. Its adaptation to the limestone soils of the islands is well-established, although local reports (especially from Ithaca) highlight a sensitivity to diseases, a factor that explains the gradual reduction in its plantings.
Summary
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