The red grape variety Kotsifali is indisputably a classic of the vineyard of Crete. Spices and red fruits with an elegant mouthfeel and a piquant aftertaste are the characteristics of the wine which is produced from vineyards situated at 500m. altitude. Enjoy it together with dishes of the mediterranean cuisine, baked meat and spicy cheeses.
Acidity: 5.85 g/lt
Res.Sugar: 2.34 g/lt
Region: Alagni area, central Crete
Soil: Loamy Sand
Vines: Head trained, spur pruned
Altitude: 500m above sea level
Irrigation: Not irrigated
Yield: 9 tn/ha
Varieties: Kotsifali 100%
Hand-harvested. Exact harvest time defined by berry sensory assessment to obtain the optimum taste and aromatic balance. Fermentation with maceration on the skins for 7 days to extract the polyphenols with “delestage”. Temperature controlled fermentation between 24°C and 27°C. Inoculation with selected yeasts.
Intense ruby colour. Aromas that combine both fresh and mature cherry and black fruit. In the mouth is well balanced with an elegant mouthfeel and a refreshing and also slightly piquant aftertaste.
Mediterranean dishes with tomato, grilled meat and spicy types of cheese. Serve at 16°C - 17°C.