Kotsifali

is the red variety – landmark of the famous vineyard in Crete, which determines the style of many dry red wines of this extremely important wine-growing region of the
Aegean Sea.
Also, since red grapes are rather more widespread in this island, Kotsifali can be considered the true wine soul of Crete. Kotsifali gives a “typical Mediterranean” red wine with a light color, fragrance intensity, relatively high alcohol content, acidity and mild tannins.
For these reasons, Kotsifali is being blended with many red grape varieties, either international or indigenous, with the most important being Mandilaria. However, it is not simply a “boosting factor” of the variety composition of the Cretan wines, it also adds roundness and tannin grace, while its aromas are full of fresh flowers, dried black fruit and spice compositions.
Kotsifali is cultivated throughout Crete, but the best wines come from the Heraklion region. In particular, the PDO Peza and PDO Archanes wines, which are blends with Mandilaria. Kotsifali gives full and rich wines, addressed to wine lovers, who prefer soft tastes. Wines containing in their variety composition Kotsifali easily suit dishes and accompany perfectly rich meat dishes, cooked casserole (oily), sausages and tasty grill dishes.
Most wines are ready to be consumed as soon they are released, but those with more extract, usually matured for several months in oak barrels, can develop for 5- 8 years, presenting a structure based on maturity and taste complexity.