Athiri Mavro
Introduction
Athiri Mavro is the rare red 'relative' of the well-known white variety Athiri. It is one of the lesser-known treasures of the Aegean, surviving mainly in the Cyclades (centered on Santorini) and some islands of the Dodecanese, forming an important part of the wine biodiversity of our islands.
Tasting Notes
Color: Light to medium ruby, often taking on brick hues over time. Aromas: Subtle notes of red fruits (wild cherry, cranberry), framed by herbal aromas and a hint of spices. Palate: Medium acidity, soft tannins, and a slightly mineral aftertaste that reveals its island origin.
Gastronomy
Local Appetizers: Santorini tomato fritters, fava with caper leaves, and spicy cured meats. Light Meats: Chicken with red sauce, rabbit stew, or grilled meats. Traditional Dishes: Moussaka or stuffed eggplants, as its structure does not overshadow the flavors of the vegetables.
Terroir
Like the white Athiri, the Mavro is perfectly adapted to the volcanic and poor soils of the Aegean. In Santorini, it is cultivated among other vines, often in ungrafted vineyards that have escaped phylloxera. It is a variety that withstands the intense drought and strong winds of the Archipelago. Its ability to survive in water-scarce conditions makes it valuable for island viticulturists.
Summary
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