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If the Kotsifali from the Aori winery was a revelation for the variety, Santalos, the new single-block label, is the ultimate test of its quality limits. This is a vineyard that has been in the hands of Emilios Andreou from the very beginning. Through the separate vinifications he carried out on each plot, he noticed the difference in the depth and structure of the wines produced from this particular area each year. So the time came to isolate part of the grapes, creating a completely unique Kotsifali. The result is strikingly different from the "simple" Kotsifali: an amazing structure with tannins, depth, length, and an amazing flow in the mouth. Santalo is more internal, more restrained in its expression, reminiscent of the early stages of the great Burgundy grand crus, while at the same time revealing all the power and potential of this unique vineyard.
Santalo is not just a wine from a special vineyard; it is also a unique vineyard at an altitude of 830m, where many different varieties are planted (field blend), as was traditionally the case in old vineyards. From this small plot, the Kotsifalia grapes for Santalos are separated from the other varieties and vinified 100% whole bunch, with the entire bunches. The extraction is very long, reaching 60 days, after which the wine will mature for 8 months in 500-liter barrels and another 8 months in ceramic vessels. The result is a wine with amazing structure, dark color and crisp fruit, notes of smoke and forest soil, and tannins that cry out for long aging. Enjoy the winery's classic Kotsifali now, and save one of the few bottles of Santalo for the future, when its full potential will be revealed.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
