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Kotsifali-Mavrotragano 2019 - Karavitakis Winery
Karavitakis Winery


  Greece / Chania
ADD TO CART At your doorstep in 1 - 3 days

A spectacular blend, that will make us talk in our sleep!


Why do we love it?

Kotsifali - Mavrotragano by Karavitakis Winery was established as one of the most successful blends of Greek varieties on the market. Who says that? You, with your preferences and your ratings, have made it one of the best wines of 2020. Nikos Karavitakis decided he wanted to create a unique wine from a unique blend of two Greek varieties. With incredible finesse, sophistication, juicy fruit, and the same unbeatable price, it has a very brilliant career ahead of it.

At Karavitakis Winery the appetite for experimentation really flows into their blood. The urge to create a Greek blend, based on their favorite Kotsifali from Peza, lead them to abandon Merlot. The choice was not easy and Nikos Karavitakis is made for tοugh stuff, Mavrotragano seemed an ideal option. And it was. Kotsifali gives generous doses of fruity and intense character and Mavrotragano gives elegance and brio, so their combination unites only the best elements of the two varieties. The blend matures for 11 months in second-use French oak barrels for extra depth and complexity.

Kotsifali - Mavrotragano of Karavitakis Winery is a very enjoyable red wine, from those you want to have plenty of bottles for a rainy day!









Tastes Like

It has medium purple color with explosive aromas of cherry, berry, sour cherry, blueberry and red currant blended harmoniously with notes of butter, tea leaves, cinnamon, vanilla and pepper. Juicy and elegant mouth, with medium body, crisp acidity and moderate but well - polished tannins.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13,5%
Origin Chania, Crete
Variety Kotsifali, Mavrotragano
Aromas Cherry, berry, sour cherry, blueberry, red currant, butter, tea leaves, cinnamon, vanilla, pepper.
Bottle Size 750ml
Barrique 11 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No



with braised veal, pasta with red sauce and aged cheeses.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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