One of the most notable red varieties in Crete, largely cultivated in the prefecture of Herakleion. It ripens in late August to early September.
The Kotsifali yields high-alcohol, aromatic wines of low acidity and unstable colour. For this reason it is blended with the Mandilaria variety, which is known for its intense colour and high phenol content, in order to produce the dry red V.Q.P.R.D. `Peza` and `Archanes`.
The Kotsifali variety is also used in making certain Vin de Pays (Kritikos [Cretan], Lassithiotikos [of Lassithi], Irakleiotikos [of Herakleion]).
[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]