Kefessiya is a red, late-ripening variety from southern Ukraine. It is believed to originally come from Crimea. It is often used to produce monovarietal wines but is also often used in blends.

Colour, Aromas and Taste Profile

Kefessiya has medium sized, red-purple bunches with thick-skinned berries. The wines are usually medium to full-bodied, deep purple in color, with a rustic aromatic nose and aromas such as blackberries, cassis and chocolate. The tannins are often harsh and need time to soften.

Fresh Kefessiya grapes on the vine

Regional Features & Food Pairings

Kefessiya is mostly grown in the Ukraine and Russia. Kefessiya has only female flowers and therefore needs to help to reproduce. It is therefore often planted with other varieties together such as Saperavi. The variety has thick skins and is susceptible to downy and powdery mildews. The wines are often aged in oak barrels to somewhat soften the grippy tannins. Kefessiya wines tend to have a medium to full body and are relativ high alcohol levels. The wines are often blended with varieties such as Bastardo Magarchskiy and Saperavi. Kefessiya wines pair well with red meats and stews.

Foods to pair with Kefessiya:

Fun Fact about Kefessiya
The Massandra Winery in Crimea is world famous for its excellent sweet wines. The winery always includes Kefessiya in their dessert wines.

Top Wines with Kefessiya

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