Aidani Mavro
Introduction
Aidani Mavro is a rare and distinctive red variety from the Cyclades. Although it shares the same name as the well-known white Aidani, it is a completely different wine entity. This variety thrives in the arid, volcanic soils of Santorini and the surrounding islands, offering wines with a unique 'island' wildness and depth.
Tasting Notes
Color: Deep ruby with brick-red highlights that appear early. Aromas: A complex palette of red fruits (cherry, wild strawberry), dried flowers, licorice, and a strong note of earth and minerals. Palate: Robust and austere, with high acidity and angular tannins. The finish is long, leaving a sense of iodine and spices.
Gastronomy
Meats: Spit-roasted lamb or oven-baked goat with herbs. Island Flavors: Santorini sausages, aged spicy cheeses, and dishes with sun-dried tomatoes. Game: Partridge or quail with red fruit sauce.
Terroir
Terroir: Its homeland is Santorini and Naxos. In Santorini, it is cultivated in ungrafted vineyards on volcanic ash, pumice, and schist. This soil, combined with the absence of phylloxera, allows Aidani Mavro to maintain its primordial structure. Climate: The climate is arid and harsh, with very strong winds. Viticulturists use the traditional 'kouloura' (basket-shaped pruning) to protect the grapes. The moisture brought by the nighttime mist from the caldera is the only water source that allows the variety to mature slowly under the scorching sun.
Summary
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