Kotsifali is a dark-skinned grape variety from Crete, where it is mostly grown in the prefecture of Heraklion, but it is also found on other islands of the Aegean Sea. Kotsifali gives highly alcoholic, aromatically intense wines that are soft in color and give out notes of herbs, spices and red fruit.

Kotsifali is mostly used in blends, to soften more tart grapes such as Mandilari and Syrah, forming with the latter a complex and intriguing blend.

Wines containing Kotsifali go well with food and match with rich meaty recipes, everyday vegetarian dishes, sausages and savory roasts.

selected wines

with Kotsifali