Mavrodaphne

Introduction

Mavrodaphne is primarily cultivated in the region of Patras (PDO Mavrodaphne of Patras) and in Kefalonia (PDO Mavrodaphne of Kefalonia). Its name is linked to legends, the most prevalent being that of Gustav Clauss, who named it in honor of his fiancée, Daphne, who had dark eyes and died young.

Tasting Notes

Appearance: Deep purple color that develops brown and tile-red hues with aging. Aromas: Complex nose with notes of dried plum, raisin, cocoa, coffee, and spices (cinnamon, clove). Palate: Full-bodied, rich, with tannins that become velvety over time. In its dry version, it reveals an intense herbal and earthy character.

Gastronomy

Depending on its style, Mavrodaphne offers different experiences: Sweet (Dessert): Ideal for chocolate desserts, tarts with dried fruits, and blue cheeses (Roquefort, Stilton). Dry: Pairs excellently with game, wild boar, red meats with fruit sauces, and spicy charcuterie. Unique Pair: Try it with dark chocolate with high cocoa content.

Terroir

Terroir: Hilly areas with limestone soils (Patras) and more rocky in Kefalonia (Paliki). Climate: Maritime Mediterranean with mild winters and hot summers.