The PDO zone of Peza was established in 1971, initially for dry red wines made from the varieties Kotsifali and Mandilaria, and later for whites from the variety Vilana. It is a single viticultural zone located in the central and northern parts of the Heraklion regional unit in Crete. The vineyards are non-irrigated, and the grapes come from vineyards situated at altitudes ranging from 300 to 750 – 800 meters.
The climate is Mediterranean, characterized by mild winters and warm summers. The average temperature is around 17°C, with rainfall levels at 650 mm. The mountain ranges in the southern part of the zone protect the crops from hot southern winds. In contrast, the absence of mountain ranges in the northern part allows cool northern winds to moderate the maximum temperatures during the hot summer months.
The production of white wines follows the classic method of white winemaking, with temperature control and the use of modern equipment. Only the white variety Vilana is used, which is one of the most important varieties on the island. The resulting wines have a lemony color, with aromas of ripe fruits, an elegant body, moderate acidity, and medium alcohol content. The oxidative character of Vilana adds a unique dimension, which, when combined with barrel aging, leads to notes of toasted nuts, dried fruits, and flowers. The body embraces the touch of wood, becoming rich and full-bodied. To qualify for the "Selected" (Reserve) designation, a minimum aging of 6 months in barrel is required, and 12 months for the "Specially Selected" designation.
The red wines of the Protected Designation of Origin Peza are produced from a blend of the varieties Kotsifali and Mandilaria. These two esteemed varieties of the Cretan vineyard possess such distinct characteristics that when they come together, they complement each other perfectly. Kotsifali is aromatic and pleasant, with a light body, high alcohol, and a color that evolves relatively quickly. In contrast, Mandilaria has a deep, intense color, often "stubborn" tannins, good acidity, and low alcohol. The combination of the two results in balanced wines, with all the necessary elements for a quality outcome.
A twelve-month aging in barrel is required for these wines to bear the "Selected" (Reserve) designation, while an 18-month aging is necessary for the "Specially Selected" designation.