The grape variety Kotsifali

Kotsifali is an indigenous red grape variety originating from the island of Crete, Greece. Renowned for its versatility and character, Kotsifali wines typically exhibit a medium to light body with moderate tannins and vibrant acidity. The aromatic profile features ripe red fruits such as cherry, strawberry, and plum, alongside subtle nuances of dried herbs, tobacco, and a hint of earthiness that adds depth. On the palate, Kotsifali offers a harmonious blend of juicy fruit flavors balanced by gentle spice, delicate minerality, and a savory undertone.

The principal viticultural regions for Kotsifali are situated in central and eastern Crete, particularly around Heraklion and Peza, where the Mediterranean climate and limestone-rich soils allow the grape to express its full potential. Kotsifali is often blended with Mandilaria to enhance color and structure but also shines as a varietal wine, especially in modern winemaking.

Typical wine styles range from fresh, unoaked reds to more structured, oak-aged versions, as well as rosés showcasing lively fruit character. Kotsifali pairs beautifully with a variety of dishes, notably roasted lamb, grilled sausages, tomato-based stews, moussaka, and aged cheeses, making it a superb choice for Mediterranean cuisine.