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Kotsifali Indigenous Yeast 2018- Karavitakis Winery
Karavitakis Winery

KOTSIFALI INDIGENOUS YEAST 2018- KARAVITAKIS WINERY

  Greece / Chania
€41.00
€37.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

Puts Kotsifali on its throne!

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Why do we love it?

Kotsifali Indigenous Yeasts Karavitakis Winery is definitely one of the most beautiful red wines of Crete, which puts Kotsifali where it deserves, on its throne. This awkward red variety, in the right hands, proves that it can really give amazing wines!

Nikos Karavitakis, wanting to explore the potential of Cretan varieties and the old vines that the Cretan vineyard hides, decided to deal with a new project. For this project, he scoured the whole island and found old and ungrafted vines from Kotsifali and Liatiko and let the terroir do its job. What do we mean by that? Indigenous yeasts, minimal filtration and discreet use of oak (only 14 months in used oak barrels), in order to let the characteristics of each variety shine. Kotsifali Indigenous Yeasts is probably the most special wine of the project as it emphasizes the elegant side of the variety, a side that we may not have discovered until today. Slightly chilled, it is one of the reds that will accompany you during summer nights and if its 500 bottles last, during winter ones too.

Make a bottle of Kotsifali Indigenous Yeasts Karavitakis Winery yours now!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Kotsifali Indigenous Yeasts Karavitakis Vineyards has medium ruby color and impressive aromas of strawberry, plum, cherry, sour cherry, vanilla, allspice, leather and dried herbs.

In the mouth it has medium body, refreshing acidity and silky tannins. Juicy red fruits are mixed with notes of spices, black tea, cedar and dried herbs in a complex set.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5%
Origin Chania, Crete
Variety Kotsifali
Aromas Strawberry, plum, cherry, sour cherry, vanilla, allspice, leather, dried herbs
Bottle Size 750ml
Barrique 14 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

KOTSIFALI INDIGENOUS YEAST 2018- KARAVITAKIS WINERY

PAIR IT

Pairs very well with duck fillet with cherries and red wine, beef carpaccio with truffle and parmesan, spaghetti amatriciana

Rigatoni with tomato, pancetta and goat cheese

  • 4 mature tomatoes of medium size
  • Olive oil
  • Salt according to your preferences
  • Freshly ground pepper
  • ½ cup chopped pancetta
  • 150 gr goat cheese cut into cubes
  • 500 gr rigatoni
  • Parsley leaves for serving

 

Preheat the oven to 180 ° C.

Cut the tomatoes in slices and spread them on a pan. Season them with olive oil, salt (at will) and spread the chopped pancetta all over the pan.

Bake in the oven for about 20 minutes until the tomatoes soften. Place the pieces of goat cheese on each tomato and turn up the heat at 250 o C. Bake for about 10 more minutes until the pancetta becomes crisp and the cheese gets a golden color.

Boil the rigatoni according to the instructions of the packaging (al dente) and drain well. Place them in a large serving bowl, add some olive oil and mix them so they do not stick together. With a spoon, put half the tomatoes with the melted cheese and the pancetta over the macaroni, add a little olive oil and stir with the rigatoni until the tomatoes are dissolved and mixed with the whole.

For serving, add the remaining tomatoes with the melted cheese and pancetta on the side of each dish. Sprinkle with freshly ground pepper and add parsley leaves.

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