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Born and bred from the Cretan land and its vineyards, the Lyrarakis family decided in 1966 to professionally engage in winemaking and to breathe new life into the native varieties Vilana, Kotsifali, Mandilaria, and other rarer ones. The Syrah-Kotsifali is one of the first blends of native and international varieties of Crete, which continues to evolve and remains one of the most noteworthy.
The Kotsifali "Karnari" is a wine that encapsulates the tradition of western Crete in producing "Marouvas" type wines, adapting it to a milder style. The Kotsifali grape is cultivated in the "Karnari" area. The juice of the ripe Kotsifali grapes is fermented like white wine at 14-16°C, resulting in this wine, bringing the warmth of alcohol to sweet notes of fruit and spices, features that reveal the long aging in used barrels.
The noble influence of oxygen, both in the aroma and taste of the wine, is well integrated, providing complexity and stability to the wine.
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