Kotsifali is a local Cretan variety that is grown at an altitude of 1000 feet above sea level in organically certified vineyards.
After the grapes are harvested at the end of August, the skins and juice are left in contact for a period of 15 days for color extraction in stainless steel. Vinification takes place in stainless steel and there is no oak aging.
This wine is a bright ruby color with aromas of light spice, cinnamon, dried figs and fruits. Light to medium bodied with balanced acidity. Serve slightly chilled.