Alexakis Kotsifali has attractive, juicy aromas of strawberries and liquorice that evolve into sour cherry on the palate. The tannins are delicate and ripe, typical for the variety. Bright acid makes the wine easy-drinking. The round, polished body and juicy finish with rich strawberry flavour make it simply irresistible.
Kotsifali comes from selected vineyards in the region of Heraklion, cultivated at altitudes of 400-500m. Here, the variation in microclimate and the different composition of soils are perfect for the production of an extremely fine wine and yet of a wine that expresses Kotsifali’s characteristic aromas with intensity. The soil is sandy clay loam, rich in calcium, with steep slopes mainly facing northwest. Cultivation interventions focus on high phenolic maturity of the raw material. Plantation density is from 3.000 to 3.800 vines per hectare and production does not exceed 40hl per hectare
Sandy clay loam rich in calcium
Grapes are hand-picked in the morning hours, from 6.00 to 12.00, to avoid high temperatures. Vine picking takes place with the use of plastic boxes of 18kg which are then stored in refrigerated trucks to protect and preserve the grapes until they are delivered to the winery
The grapes are de-stemmed and pumped into the fermentors and the method of cryo-maceration is implemented for 48 hours. Fermentation follows for 6 to 8 days. Temperature does not exceed 28°C.
2-3 years after harvest