The Μαυροδάφνη is a renowned variety from Western Greece, closely associated with the production of sweet wines bearing its name. It originates from the island of Kefalonia and later spread across to the opposite shore in Achaia. Today, it is cultivated in various regions of the Peloponnese, with experimental plantings also found in Northern Greece.
This plant has moderate vigor and productivity, and it is sensitive to diseases and drought. It ripens late, after mid-September, and potential autumn rains pose a threat. The Τσιγκέλω clone is considered the highest quality among the known clones of this variety.
Μαυροδάφνη has gained recognition both in Greece and abroad, primarily for the production of fortified sweet red wines. Its export success in this form is attributed to Gustav Clauss, who was the first to produce sweet Μαυροδάφνη in 1873 (the winery was established and the vineyards were planted around 1861).
Today, this unique variety, in its dry form, has already garnered a dedicated following among wine enthusiasts. It produces wines with a dense ruby color, aromas of dark fruits, herbs, and spices, a medium body, good acidity, and a fair amount of tannins, though not aggressive. It is made using the classic red winemaking method and typically spends some time in barrels, which adds complexity to its flavor and aroma.
Often, it is blended with other varieties, such as Αγιωργίτικο, Refosco, and Syrah, while for fortified wines, it is optionally combined with the Μαύρη Κορινθιακή variety. The latter also constitutes the P.D.O. Μαυροδάφνη wines produced in two zones: P.D.O. Μαυροδάφνη Πατρών and P.D.O. Μαυροδάφνη Κεφαλονιάς. Additionally, the Μαυροδάφνη variety can be used to produce wines with Protected Geographical Indication from Λετρίνα, Πλαγιές Αίνου, Ηλεία, and Ζάκυνθος.