- Tomato-based dishes
- Wine sauce dishes
A pure Cretan blend with a deep, red color. An everyday wine for all occasions.
The bottles we might open every day are the most important wines in our lives, because they shape our attitudes, desires and fire our imagination. Think wine as a food. If you care where your wine comes from, how its grown or made, about health consequences, apply the same logic to wine.
Kotsifali known as the regions Pinot Noir, is a very compact cluster of Medium-sized grape, rich in alcohol and elegant aromas, so in this wine Kotsifali is unoaked to reveal its own unique personality. In contrast Mandilari, known as Cabernet, has a more intense red color, with hard, rich tannins and an intense aroma. Mandilari is oaked so that it can be smoother with more velvet tannins.
Explore to find out a very good value red wine from little – known grapes.
GRAPE VARIETIES: 50% Kotsifali, 50% Mandilari
CATEGORY: Dry, Red
CLASSIFICATION: P.G.I Crete
BOTTLE: 750 ml
A complex bouquet, combining fruit jam, spices as well as leather aromas.
For each variety separately| Careful grape selection, destemming, transfer of grapes using gravity, without mechanical means, to stainless steel vats for maceration and fermentation. The marc is separated from the wine at the end of fermentation. Malolactic fermentation in stainless steel vats for Kotsifali wine. Malolactic fermentation in French oak barrels only for Mandilari wine and maturation for 6 months. Blending the two grape variety wines for bottling. Mild organic vinification, unfiltered.
Deep cherry red with some terracotta hues.
A spicy taste, with soft tannins and a sense of vanilla.
6 months only for Mandilari
6 months in our wine cellar