Kotsifali, on its own, produces a wine that can be described as “typically Mediterranean”: low in colour, intense on aromas, relatively high in alcohol, soft in tannins and acidity. For the mentioned reasons, most Kotsifali is blended with numerous of red grape varieties, either Cretan—most notably Mandilaria—or even international.
However, it is not just an “augmenting blending partner”; it adds roundness and tannic grace, while the aromatic expression is full of sweet flowers, dried black fruit, and complex spices. It is grown all over Crete, but the best wines come from the area of Heraklion, precisely in PDO Peza and PDO Archanes. Both designations are blended with Kotsifali and Mandilaria.