Everything About Mandilaria Grape
"man-dee-LAH-ree-ah" 
Mandilaria Description
Origin: Greece
History: Mandilaria is a red grape variety indigenous to Greece, predominantly cultivated in the Aegean Islands and Crete. Historically, it has been used in the production of various Greek wines, including the renowned Ariousios wine from Chios. Due to its deep color and high tannin content, Mandilaria is often blended with other varieties, such as Kotsifali in Crete, to balance its robust characteristics. In regions like Paros, it is blended with the white grape Monemvassia to produce unique red wines.
Appearance: Small to medium-sized, thick-skinned berries with a deep blue-black hue when ripe.
Growing Traits: Mandilaria is a late-ripening variety that thrives in hot, dry climates, making it well-suited to the Mediterranean environment of Greece. It is resistant to drought and heat but susceptible to certain diseases like downy mildew and botrytis. The grape's thick skins contribute to its high tannin levels and deep color.
Food Pairing Mandilaria's high tannin content and medium acidity make it a suitable match for rich, flavorful dishes. It pairs well with grilled meats, hearty stews, and aged cheeses. When blended with softer varieties, it complements Mediterranean cuisine, including lamb dishes and tomato-based sauces.
Body
Sweetness
Tannin
Acidity
Alcohol
Light to medium-bodied with a firm structure, often used in blends to enhance color and tannin. Typically vinified dry, though it is also used in sweet, sun-dried wines. High tannin levels, contributing to a robust and sometimes astringent mouthfeel. Medium acidity, providing balance and freshness to the wine. Generally low to moderate alcohol content, often around 11-12%, which can be increased when blended with higher-alcohol varieties.
Black cherry 
Plum 
Spice 
Herbal 
Leather Mandilaria wines are characterized by deep color and robust tannins. Aromas often include black cherry, plum, and spicy notes, with herbal undertones and hints of leather. On the palate, they are typically dry with medium acidity, offering a firm structure that can be softened when blended with other varieties.
Regions
![[object Object] Region](/regions/greece.png)
Greece
•Crete
•Rhodes
•Paros
•Santorini
•Attica
Notable Wines and Producers
PDO Rhodes Red
•CAIR
•Emery Winery
PDO Paros Red
•Moraitis Winery
•Domaine Mavris
Mandilaria - Kotsifali Blend
•Lyrarakis Wines
•Douloufakis Winery
Mandilaria FAQ
Greece
Mandilaria has a body level of 2 out of 5. Which means that Mandilaria is Moderate to Light bodied.
Mandilaria has a dryness level of 1 out of 5. Which means that Mandilaria is Dry.
Greece
Mandilaria is grown in Greece (Crete, Rhodes, Paros, Santorini, Attica).
Mandilaria wines are characterized by deep color and robust tannins. Aromas often include black cherry, plum, and spicy notes, with herbal undertones and hints of leather. On the palate, they are typically dry with medium acidity, offering a firm structure that can be softened when blended with other varieties.
Mandilaria's high tannin content and medium acidity make it a suitable match for rich, flavorful dishes. It pairs well with grilled meats, hearty stews, and aged cheeses. When blended with softer varieties, it complements Mediterranean cuisine, including lamb dishes and tomato-based sauces.
Mandilaria wines are characterized by deep color and robust tannins. Aromas often include black cherry, plum, and spicy notes, with herbal undertones and hints of leather. On the palate, they are typically dry with medium acidity, offering a firm structure that can be softened when blended with other varieties.