Type: Dry Red Wine
Variety: Kotsifali .
Origin: Vineyards at various altitudes in Chania.
Vinification: Fermentation in stainless steel tanks and a percentage in barrels/amphorae for 6 months for body and complexity.
Characteristics: Intense fruits (cherry, berry, sour cherry), with notes of vanilla, cinnamon, tea and pepper.. Body: medium body, crisp acidity and well-integrated tannins.
Accompanying dishes: Duck fillet with cherry sauce, Veal carpaccio with truffle, Pasta such as rigatoni with tomato, pancetta or spaghetti all'amatrician. Serve chilled (around 16°C).
