Stavrostafylo
Introduction
Stavrostafylo is a historic red variety from southern Greece, which, despite its imposing name, is institutionally identified with Katsakoulia. It is a grape that survives thanks to the tradition of the Ionian Islands and the Peloponnese, offering wines with a structure of high acidity and a distinctive aromatic dynamism. Official Synonym: According to the latest classification (April 2025), Stavrostafylo is officially recognized as a synonym of the Katsakoulia N (Noir) variety. Other known local names include Gyftokoritho, Kaltsakouli, and Kartsakouli. Historically, it is considered a variety that gives 'nerve' to wines. The name 'Stavrostafylo' is often found in folklore sources, indicating its antiquity and spread in the Greek region.
Tasting Notes
Although single-varietal bottlings are rare, the character of Stavrostafylo is defined by the following elements: Acidity: It is its main structural characteristic. International literature (VIVC/Wein-plus) records it as a variety with high acidity. Aromas: In blends and rosés, it exudes a fruity and floral character. Some producers in Zakynthos even report a subtle hint of muscat, which adds an unexpected sweetness to the nose.
Terroir
Peloponnese: It is its main geographical base, as it is classified in almost all regional units (Argolis, Arcadia, Achaia, Elis, Corinthia, Laconia, Messinia) and Kythira. Zakynthos: The island is the practical 'ambassador' of the variety today. Stavrostafylo is included in the specifications of PGI Zakynthos and actively participates in the production of local red and rosé wines.
Summary
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