Mono-varietal of the indigenous red variety Kotsifali.
A light red with volume, roundness, medium acidity and a long finish. Softly tanic in the mouth, it leaves a velvet feel on the palate.
Dry Red Wine
Protected Geographical Indication Crete
Selected vineyards in collaboration with vine growers from Heraklion region
Sandy clay loam, rich in calcium
Kotsifali comes from selected vineyards in Heraklion region, cultivated at altitudes of 300-400m. Here, the variation in microclimate and the different composition of soils are perfect for the production of an extremely fine wine and yet of a wine that expresses Kotsifali’s characteristic aromas with intensity. The soil is sandy clay loam, rich in calcium, with steep slopes mainly facing northwest. Cultivation interventions focus on high phenolic maturity of the raw material. Plantation density is from 2.800 to 3.800 vines per hectare and production does not exceed 60hl per hectare.
2.800-3.800 vines per hectare
6 months in tanks and 2 months maturation in bottle
2-3 years after harvest
Ideal with crêpes with meat, casseroles with rich red sauces, and grilled red meat
Harvest is done manually in the morning hours, from 6.00 to 12.00, to avoid high temperatures. Vine picking takes place with the use of plastic cases of 18kg which are then stored in refrigerated trucks to protect and preserve the grapes until they are delivered to our winery.
As soon as the grapes arrive at the winery, they are taken to be stemmed. After this, fermentation begins. The wine is not placed in barrels; it is placed in tanks which reproduce the barrel’s environment, through the application of micro-oxygenation. Later, the wine is bottled and rests for 1-2 months.