FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 65k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Kotsifali Nature 2022 - Zoumberakis Vineyards
Zoumberakis Vineyards

KOTSIFALI NATURE 2022 - ZOUMBERAKIS VINEYARDS

  Greece / Rethymno
€18.50
€16.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

A Kotsifali that you must try!

SEND PAGE TO FRIEND

Why do we love it?

Kotsifali Nature - Zoumberakis Vineyards is the minimal intervention wine that you must try! Zoumberakis Vineyards, in the village of Kali Sikia in Rethymnon, continues the family tradition in wine production, harmoniously combining respect for nature and their birthplace, with modern cultivation and winemaking methods.

The third generation of the family in 1996 gave a new lease of life to the winery and proceeded with a universal upgrade, concerning the production facilities, with new technology machinery, but also the expansion of the vineyards, which today reach 100 acres. At an altitude of 600-800 meters and in the imaginary extension of the White Mountains, the Kryonerites Mountain has the best climatic and soil conditions for the organic cultivation of native and international varieties highlighting their best characteristics.

For Kotsifali Nature, the grapes came from the privately owned vineyard of Agia Varvara, located at an altitude of 650 meters. Their juice remained for 10 days in contact with the grapes and fermented naturally with native yeasts in stainless tanks. It was then transferred to large oak barrels, where fermentation was completed. The wine "rested" for about 11 months, the tannins softened and it was bottled unfiltered with minimal sulfite.

A round and extra aromatic Kotsifali, with a velvety texture, makes it ideal to start the first barbeques at the balconies. Also know that in 5 years from now, its maturation will impress you!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In the glass, it is deep purple. It has intense fruit aromas that give it freshness. Small strawberry, blueberry, plum, and cherry aromas, framed by notes of cinnamon, dark chocolate, vanilla, and spice.

It has a medium (+) body with acidity imparting freshness and intense but very round and well-worked tannins. Cooked strawberry, plum, black cherry, and sour cherry, in perfect balance with cinnamon, cloves, and a smoky and long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13%
Origin Rethymno, Crete
Variety Kotsifali
Aromas Strawberry, blueberry, plum, cherry, cinnamon, dark chocolate, vanilla, spice
Bottle Size 750ml
Barrique 11 months
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic Yes

KOTSIFALI NATURE 2022 - ZOUMBERAKIS VINEYARDS

PAIR IT

Try it with beef carpaccio with truffle and parmesan, grilled beef burger with smoked cheese filling, or sausage varieties.

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.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}