Mandilaria is a deeply red grape variety that is widely cultivated in the Aegean islands, its region of origin, as well as in Crete and other areas of Greece. It is known by several synonyms, such as Mantilaria in Crete, Amorgiano in Rhodes, and Mavrokountoura in Evia, among others. Considered an ancient variety, it is believed to have been involved in the production of Ariousios wine, a famous wine in antiquity that was produced on the island of Chios.
This variety is sensitive to diseases, drought-resistant, vigorous, and productive. It is particularly late-ripening, thriving in low-altitude and warm locations. Harvesting takes place after mid-September, sometimes extending into early October. The grapes have a rich color, with bold and sometimes rough tannins, moderate acidity, and low to medium alcohol content.
It is vinified using classic red winemaking techniques, and unlike many red varieties, it does not require prolonged maceration with the pomace. The color is abundant, quickly transferred to the must, while the large quantity and unique character of the tannins require careful management during extraction. The aromas are fruity and herbal when the wine is young, while aging enriches it with notes of sweet spices, chocolate, and leather.
Barrel aging is considered almost essential for Mandilaria wines, as the wood's pores allow for oxygen exchange, which aids in the polymerization and softening of the tannins. It is one of the few varieties that can handle new barrels and appreciates American oak, which imparts sweet aromas of vanilla, coconut, and chocolate, taming its more challenging characteristics.
A significant "tool" in the hands of winemakers is blending with other varieties to mitigate the intensity of Mandilaria's difficult traits. In Crete, it is traditional to blend Mandilaria with Kotsifali, while in Paros, it is "married" with the white variety Monemvasia (at least 35%) for the production of red wines.
Wines made from Mandilaria are particularly gastronomic and pair perfectly with rich aged cheeses, dishes with red sauces, and grilled or cooked red meats.
With the inclusion of Mandilaria, wines such as PDO Peza, PDO Archanes, PDO Handakas – Candia, PDO Sitia, PDO Rhodes, PDO Paros, and many wines with Protected Geographical Indication are produced.