Lotza is the local dialect rendition by the Fathers of the historic Toplou Monastery of Sitia, dating back to the Venetian rule, of the word Loggia, meaning the covered outdoor balcony or corridor. In this ornate corridor of the Monastery, on June 26, 1821, Abbot Zacharias and 13 fathers of the Monastery were massacred by the Ottomans. This label is a tribute to their sacrifice.
Varieties
Mandilaria 100%
Lotza is produced using the traditional sun-drying method for the Mandilaria grape variety, where the grapes dry in the sun, concentrating their aromas and flavors. Despite the sun-drying technique, the wine remains dry, as the fermentation is fully completed without leaving residual sugars. After fermentation, the wine matures for 18 months in oak barrels, highlighting its rich flavor and the complexity of the Toplou Monastery’s terroir.
Organoleptic Characteristics
Aroma: Aromas of ripe red fruits, coffee, vanilla, and earthy notes.Aroma: Aromas of ripe red fruits, coffee, vanilla, and earthy notes.
Taste: A complex combination of ripe red fruits and spices, with strong tannins and high acidity that allow it to age wonderfully.
Aftertaste: Long with persistent aromas of coffee, vanilla, and dark fruits.
Food Pairing
General Categories: Red Meats, Game, Hard Cheeses.
Specific Dishes:
- Roast Venison with Berry Sauce: The complexity of the wine perfectly complements game meats.
- Beef with Sauce: The flavors from the ripe fruits and spices combine wonderfully with rich beef sauces.
- Traditional Hard Cheese (like Parmesan): The intense flavor of the cheese matches perfectly with the complexity of the wine.
Bottle Aging
Up to 10 years. As it matures, the wine develops more complex aromas and flavors, enhancing its complexity and structure.