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Melissokipos Kotsifali - Mandilari
Product of organic farming
A bright, deep-red Cretan blend, ideal for any occasion.
Everyday wines are often the ones that shape our perceptions, fuel our desires, and spark our imagination. Just as we pay attention to the food we eat, we should give the same consideration to wine. For those who appreciate the origin, cultivation, and production methods of the products they consume, the careful selection of wine is equally important.
Kotsifali, often known as the “Pinot Noir of Crete,” produces compact, medium-sized berries that stand out for their high alcohol content and refined aromas. At Melissokipos, Kotsifali retains its authentic character as it matures in stainless steel tanks.
In contrast, Mandilari, which is often compared to Cabernet Sauvignon, is characterized by a deep red color, intense tannins, and powerful aromas. Mandilari is aged in French oak barrels, where its tannins soften, giving the wine a velvety texture.
Discover this exceptional red wine, which showcases lesser-known grape varieties, offering great value and a unique experience.
GRAPE VARIETIES
50% Kotsifali,
50% Mandilari
CATEGORY
Red, Dry
CLASSIFICATION
P.G.I Crete
BOTTLE
750ml
Great with
Grilled, braised, or wine-based stews.
aroma
A complex aromatic profile that combines notes of fruit jam, spices, and leather.
VINIFICATION
Each variety is vinified separately, beginning with the sorting of the grapes. After destemming, the grapes are transferred by gravity—without mechanical intervention—to stainless steel tanks for maceration and fermentation. After fermentation, the must is separated from the pomace.
For Kotsifali, malolactic fermentation takes place in stainless steel tanks, while for Mandilari, malolactic fermentation occurs exclusively in French oak barrels, where the wine remains for 6 months.
The two varieties are blended before bottling. The process follows a gentle, organic approach, with the wine remaining unfiltered.
COLOUR
Deep cherry red with brick-red highlights.
PALATE
Spicy, with soft tannins and hints of vanilla.
SERVED AT
16-180C
AGEING
For Mandilari: 6 months in oak barrels.
TYPE OF OAK
French, 50% in first-use barrels and 50% in second-use barrels.
BARREL CAPACITY
3 HL & 5 HL
AGING IN A CELLAR
6 months in the underground cellar of our winery
Technical Properties
Alchohol (% vol)
12.5
Residual sugars (g/L)
2
Total Acidity (g/L tartaric acid)
5.64
Total Sulfur Dioxide SO2 (mg/L)
98
pH
3.41
Certifications
Organic Certification for cultivation and winemaking (2019-000000018892), issued by DIO (Organization for the Inspection and Certification of Organic Products).