“Lotza” is the term used in the local dialect of the Fathers of the historic Holy Monastery of Toplou in Sitia since the time of Venetian rule, derived from the word “Loggia,” meaning a covered outdoor balcony or corridor. In this ornate corridor of the Monastery, on June 26, 1821, Abbot Zacharias and 13 monks were massacred by the Ottomans. This label is a tribute to their sacrifice.
Varieties
100% Mandilaria
Lotza is produced using the traditional sun-drying method of the Mandilaria grape variety, where the grapes are dried under the sun, concentrating their aromas and flavors. Despite this drying technique, the wine remains dry, as fermentation is completed fully, leaving no residual sugars. After fermentation, the wine matures for 18 months in oak barrels, enhancing its rich flavor and expressing the complexity of the Toplou Monastery’s terroir.
Tasting Notes
Aroma: Aromas of ripe red fruits, coffee, vanilla, and earthy notes.
Palate: A complex combination of ripe red fruits and spices, with firm tannins and high acidity that allow for excellent aging potential.
Finish: Long and persistent, with lingering aromas of coffee, vanilla, and dark fruits.
Food Pairing
General Categories: Red meats, Game, Hard Cheeses.
Suggested Pairings:
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Roasted Venison with Berry Sauce: The complexity of the wine perfectly complements game meats.
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Veal with Sauce: The flavors of ripe fruits and spices pair beautifully with rich veal sauces.
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Traditional Hard Cheese (such as Parmesan): The intense flavor of the cheese matches perfectly with the wine’s complexity.
Bottle Aging
Up to 10 years. As it matures, the wine develops more complex aromas and flavors, further enhancing its structure and depth.