Lotza

“Lotza” is the local term used by the Fathers of the historic Toplou Monastery in Sitia, derived from the Venetian word "Loggia", meaning a covered exterior 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 pays tribute to their sacrifice.

Varieties
Mandelaria 100%

Lotza is produced using the traditional method of sun-drying the Mandelaria grapes, concentrating their aromas and flavors. Despite the drying process, the wine remains dry, as fermentation is completed without any residual sugars. After fermentation, the wine matures for 18 months in oak barrels, enhancing its rich taste and complexity, which reflect the unique terroir of Toplou Monastery.

Tasting Notes
Aroma: Aromas of ripe red fruits, coffee, vanilla, and earthy notes.
Palate: Complex flavors of ripe red fruits and spices, with intense tannins and high acidity that allow it to age beautifully.
Finish: Long and complex, with hints 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 complements game meats perfectly.

• Beef with Sauce: The flavors of ripe fruits and spices pair wonderfully with the rich beef sauces.

• Traditional Hard Cheese (such as Parmesan): The intense flavor of the cheese pairs beautifully with the wine's complexity.

Bottle Aging
Up to 10 years. As it ages, it develops more complex aromas and flavors, enhancing its complexity and structure.