Mandilaria

Introduction

Mandilaria is cultivated on almost all the islands of the Aegean, with the most significant areas being Rhodes (PDO Rhodes), Crete (PDO Archanes & Peza), and Santorini. Due to its intense color and strong tannins, it is often blended to add "nerve" and structure to other varieties, such as Kotsifali or Monemvasia.

Tasting Notes

- Appearance: Very deep red color with violet highlights. - Aromas: Nose reminiscent of overripe black fruits (plum, berry), leather, wet earth, and a subtle animal note. - Palate: Robust, with intense tannins and medium body. Its taste is often "earthy" and leaves a sense of wild freshness.

Gastronomy

Mandilaria requires dishes with fat and intensity to balance its tannins: - Traditional Stews: Cretan roasted lamb, stewed goat or stifado. - Grilled Meats: Sausages, pork chops, and spicy kebabs. - Cheeses: Very mature gravieras, ladotyri from Mytilene, or smoked cheeses.

Terroir

Terroir: Hard, rocky, and arid soils. It thrives where other varieties "die." Climate: Intense sun and salt from the sea carried by the wind. Result: Deep color and wild tannins.