Kotsifali
A red grape variety from Crete
Kotsifali is the most important indigenous red winemaking grape variety of Crete. It has been cultivated for centuries, with references dating back to the 14th century, and was historically used in the production of Cretan Malvasia wines. Its name is said to derive from the blackbird, which is known for pecking at its ripe grapes.
History of the Variety
Kotsifali is considered an indigenous grape variety of Crete and is likely to have been cultivated on the island since the Minoan era. Although there are no direct written references under its current name, the presence and importance of viticulture in ancient Crete are well documented. Varieties such as Kotsifali are believed to be evolutionary remnants of those early vineyards.
Kotsifali Vineyard Cultivation
The total cultivation of this variety in the Cretan vineyard zone covers approximately 4,000 stremmas of vineyards. It is mainly grown in the Heraklion and Lasithi regions.
Kotsifali thrives in low-fertility, clay-limestone soils.
In the Dafnes region, soils range from medium texture to clay-loam and are rich in calcium carbonate, often exceeding 40%. This high limestone content helps neutralize soil acidity, with pH levels typically ranging from 7 to 8.5—ideal for the vine’s absorption of essential trace elements. It also improves soil structure, ensuring good drainage and stable soil temperature.
These conditions contribute to optimal phenolic and technological ripening of the grapes, leading to wines with rich structure, depth, intense color, and balanced acidity.
The vineyards of the Dafnes region are located northeast of Mount Psiloritis. The landscape is shaped by three main, nearly parallel hill ranges that extend from the northern part of the prefecture դեպի the south, at altitudes between 300 and 500 meters.
Vineyards are planted along the slopes of these hills, predominantly with eastern or western orientation. The elongated valleys formed between the hills act as natural channels, allowing cool air from the Cretan Sea to flow inland, helping to maintain moderate temperatures during the summer.
Rainfall during the summer months is minimal, ensuring that both vines and grapes remain healthy. These climatic conditions contribute significantly to the balanced ripening and overall quality of the grapes.
Kotsifali shows satisfactory resistance to downy mildew and powdery mildew, while it is sensitive to infectious degeneration.
Pruning of Kotsifali Vineyards
It is trained in bush (gobelet) form or in a bilateral cordon system (Royat), and is suitable for short pruning to 2 buds.
Kotsifali is a vigorous, highly productive, and early-ripening grape variety. It shows moderate resistance to drought and diseases, with the exception of downy mildew and botrytis, to which it is more susceptible.
The must is characterized by high sugar content and low acidity. Varietal wines typically display high alcohol levels, low acidity, and relatively unstable color.
Ampelographic Description of the Kotsifali Variety
Apex: yellow-green in color with a reddish margin, open and slightly woolly.
Leaf: pale green with coppery spots, showing a cobweb-like texture on the upper surface and a woolly to cotton-like underside.
The mature leaf of the Kotsifali variety is medium to large in size, typically five-lobed, with moderately deep sinuses. The leaf blade is blistered and slightly wavy.
The upper surface is matte green with fine, web-like pubescence, while the underside is more densely hairy, often with a cotton-like texture. The petiole sinus is open to slightly overlapping, typically U- or V-shaped.
Medium-sized, conical to cylindroconical, compact cluster with berries of similar size but uneven coloration. Green berries are often present among the ripe ones. The peduncle is thick, short, strong, green, and difficult to detach.
Small to medium-sized, nearly ellipsoidal to slightly flattened. The skin is of medium thickness, firm and resistant, with abundant waxy bloom.
The color ranges from reddish-black to reddish-violet.
The flesh is soft, colorless, slightly acidic, pleasant in taste, and very juicy.
The berry pedicel is short and detaches easily from the cluster.
The seeds number 1–3 per berry, usually two, medium-sized and pear-shaped.
Yellow-brown to grey in color, with an elliptical to circular cross-section, slightly angular, with lenticels and a smooth surface.
The ampelographic description is based on the book “The Cretan Grapes” by Manolis and Maritina Stavrakakis.
Phenological Characteristics of Kotsifali Vineyards
Soil and climatic conditions in each region play a decisive role in shaping the phenological stages of the variety. In Dafnes, the following timeline is generally observed:
• Budburst: third ten-day period of March
• Full vegetative growth: third ten-day period of April
• Full flowering: May 16–20
• Veraison (onset of ripening): third ten-day period of July
• Full ripening: from the third ten-day period of August to the first ten days of September
Technological Characteristics of Must from Fully Ripe Kotsifali Grapes
• Sugars: 230 – 250g/L
• Total acidity: 4.4–6.5 g/L
• Active acidity (pH): 3,3 – 3,9
Greek legislation for the Kotsifali grape variety
The Kotsifali grape variety, according to current Greek legislation, is recommended for cultivation in the viticultural region of Crete and is also permitted in the viticultural regions of the Cyclades and the North Aegean.
It is co-fermented with the Mandilari variety for the production of dry red wines with Protected Designation of Origin (PDO) “Archanes” and “Peza.”
Characteristics of wine made from the Kotsifali grape variety
Kotsifali produces a “typically Mediterranean” red wine, characterized by a light color, aromatic intensity, relatively high alcohol content, and soft tannins with moderate acidity. It is mainly cultivated in the Heraklion region, where it yields full-bodied, aromatic wines with balanced structure.
It is often used in blends to soften more astringent varieties such as Mandilari, as well as Syrah, contributing to more complex and expressive wines.
Wines that include Kotsifali in their composition are highly food-friendly and pair well with rich meat dishes, slow-cooked meals, traditional vegetable dishes, sausages, and flavorful grilled foods.
Most Kotsifali wines are approachable upon release. However, those with higher extract, typically aged in oak barrels for several months, can develop further over 5–8 years, showing enhanced structure, maturity, and greater complexity.
Douloufakis wines made from the Kotsifali grape variety
- 60 % Kotsifali
- 40 % Syrah
- Dry wine
- Vinification in tank
- 40 % Red Muscat | 40 % Syrah
- 20 % Kotsifali
- Medioum Sweet Wine
- Vinification in tank
Serving Kotsifali wine
Like all dry red wines, dry Kotsifali is best served at around 17°C. The ideal serving temperature for the sweet version is 10°C.
Pairing Kotsifali with food
Food pairing suggestions are only valid when the unique character of each wine is taken into account.