The Kotsifali comes from Agios Thomas, specifically from the Panagia area, at an altitude of 550–600 meters. There, the limestone formations of the soil provide natural drainage during the cooler periods, while retaining moisture during the dry seasons, ensuring the roots have steady access to water. This balance allows the variety to ripen with purity and aromatic intensity. With yields of 1000–1100 kilos per stremma and a late‑August harvest, Kotsifali offers fruit that is ripe, juicy, and richly colored.
The Vidiano originates from Dafnes, specifically from the Xerolia area, at an altitude of 400 meters. The clay‑sandy soils, thanks to their excellent drainage and the natural ability of clay to retain essential nutrients, ensure healthy and high‑quality fruit. The mid‑August harvest captures the moment when the variety maintains its characteristic clarity and its fine, ripe aromatic profile. Its natural sensitivity to wind requires attentive vineyard care, securing expressive and balanced fruit.
The combination of the two varieties creates a semi‑sweet wine with gentle sweetness and balanced acidity. Kotsifali contributes color, vibrancy, and red‑fruit character, while Vidiano brings freshness, fullness, and aromatic purity. The result is a wine with elegant sweetness, juicy texture, and a clean, graceful finish.
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