A refined and characterful red wine from Crete, in which the indigenous Kotsifali grape shines like never before. Nikos Karavitakis worked with old, ungrafted vines and let nature take its course: fermentation with indigenous yeasts, minimal filtration, and 14 months of aging in used oak barrels. The result is pure, elegant, and surprisingly fresh.

The wine has a medium ruby ​​color and a pronounced aroma of strawberry, cherry, plum, vanilla, leather, spices, and dried herbs. On the palate, it is juicy, with a medium body, lively high acidity, and velvety tannins. Complex, refined, and drinkable.

Serve slightly chilled (14–16°C) to accentuate its fresh character.

Delicious with: grilled lamb, moussaka, baked eggplant, roasted mushrooms, or mature cheeses such as graviera or aged pecorino.