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Kotsifali is a red-skinned grape variety grown mainly in the Greek islands of Crete and Rhodes. These grapes produce wines that are high in alcohol content but lack structure and color. To improve the wine, it is often blended with Mandilaria to make classic Cretan red wines. Kotsifali grapes have high natural sugar levels and are typically harvested in late August. Only a select few vineyards on Crete produce well-rounded varietal Kotsifali. The blend of Kotsifali and Mandilaria creates a well-rounded wine, with Kotsifali contributing delicate flavors of spice and red berries. The pairing is the secret behind the Cretan red wines of Peza and Arhanes.
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