Mavrokountoura
Introduction
Mavrokountoura is a rare, indigenous red variety from Evia, which for decades was at risk of extinction. It is a unique clone of Mandilaria, which has fully adapted to the terroir of central Evia (especially in the Lelantine Plain), developing completely different and more refined characteristics than the 'parent' variety.
Tasting Notes
Mavrokountoura stands out for its intensity and resilience, offering wines with deep color and strong personality. It produces wines with an exceptionally deep, almost impenetrable purple color, due to the high concentration of anthocyanins in its skin. Unlike the rough Mandilaria, Mavrokountoura offers riper and softer tannins, while maintaining a robust structure that allows for long aging. Due to the small berries of the grape, the wine acquires great extractive power and density. Dominant are the black forest fruits (blackberries, sour cherries, cherries), complemented by notes of spices, black pepper, cocoa, and sometimes a subtle animal or earthy sensation. It is full-bodied, with noticeable acidity that provides balance to the high alcohol and fruit density. The finish is long, leaving a sensation of dark chocolate and spices.
Gastronomy
It is a wine that demands 'strong' dishes to balance: Meats: Game, wild boar stew, oven-baked lamb with herbs, and braised beef. Cheeses: Aged gravieras, smoked cheeses, and spicy yellow cheeses. Traditional: Sausages with leek or dishes with truffle and mushrooms.
Terroir
The variety loves the alluvial soils of the Lelantine Plain as well as the semi-mountainous slopes of Evia. The presence of the sea helps moderate the summer heatwaves. It is a variety that requires attention during harvest (usually late August to early September) to achieve full phenolic ripeness without losing acidity. Due to its structure, Mavrokountoura 'loves' the barrel. Aging in oak barrels for 12 to 24 months helps it soften and develop tertiary aromas of smoke and leather.
Summary
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