On wind-swept eastern slopes above 800 metres, century-old vines yield a Kotsifali brimming with crisp, zingy cherry, a pleasant greenness of wild mountain herbs and a drift of peppery flower. The palate is pure silk—graceful and light-footed, with a current of energy over weight, of finesse over abundance. It’ll break the fat of charred game or any hoofed lunches & dinners, and maybe even a few hearts in the process.
MADE BY:
Emilios Andrei & Dimitris Skouras
COMES FROM:
Temenia, Selino, Chania, White Mountains, Crete
GRAPES ARE:
Kotsifali
GROWN ON:
Schistose
MADE HOW:
Spontaneous fermentation / 80% whole bunch / extraction for 20-40 days / ageing in 500 L barrels and foudres for 12 months
