The grape variety Kotsifali

Kotsifali is an indigenous red grape variety primarily grown on the Greek island of Crete, where it thrives in the warm, sun-drenched vineyards of Heraklion and Lasithi. Renowned for its aromatic complexity, Kotsifali produces wines with an alluring bouquet of ripe red fruits such as cherry, raspberry and strawberry, complemented by subtle notes of black olive, dried herbs, and earthy undertones. On the palate, these wines exhibit a medium body, supple tannins and refreshing acidity, resulting in a well-balanced and versatile profile. While Kotsifali is sometimes vinified as a single varietal wine, it is most commonly blended with Mandilaria to enhance structure and colour. Typical styles range from youthful and fruit-driven expressions to more mature, oak-aged versions with added spice and savoury depth. Kotsifali wines pair beautifully with a range of Mediterranean dishes, including grilled lamb, slow-cooked beef, tomato-based stews, and hard cheeses. Its natural acidity and soft tannins also make it an excellent match for dishes featuring roasted vegetables and aromatic herbs, reflecting the rich culinary heritage of its native Crete.