Kotsifali
Kotsifali is the soul of Cretan red wine, prized not for power, but for its aromatic warmth and supple texture—it’s often blended to bring charm and approachability to more structured varieties.
Varietal Origin: Kotsifali is an indigenous red grape of Crete, cultivated for centuries across the island, particularly in the Heraklion region. It is most famously blended with Mandilaria, where Kotsifali provides aroma and softness while Mandilaria contributes color and tannin.
Taste Profile: Kotsifali typically produces medium-bodied wines with soft tannins and moderate acidity. Aromatically, it leans toward ripe red and black fruits such as cherry, raspberry, and plum, complemented by dried herbs, warm spices, leather, and earthy notes. Alcohol levels can be elevated, giving the wines a generous, sun-kissed character.
Regional Styles:
Crete (PDO Peza, PDO Archanes): Most commonly blended with Mandilaria to create balanced, age-worthy reds. Increasingly bottled as a single varietal, highlighting its aromatic, Mediterranean personality.
Modern interpretations: Some producers use gentle oak aging or higher-altitude vineyards to add structure and freshness.
Kotsifali is Crete in a glass—warm, expressive, and deeply rooted in the island’s winemaking heritage
