The red wine variety Mandilaria is a variety common on the Greek islands in the East Aegean Sea, where it also comes from. The Mandilaria later spread to the Peloponnese. The name means something like handkerchief, but it is completely unclear how this name came about. Not long ago it was believed that the Greek grape variety Savatiano was a color mutation of Mandilaria, but DNA analyzes were able to refute this assumption. The late-ripening variety is very susceptible to powdery mildew as well as putrefactive diseases and black or sour rot. On the other hand, it produces good yields and also tolerates warm temperatures very well. Even when fully ripe, it rarely has more than 12 to 12.5 percent alcohol by volume; it often lacks a little body and at the same time has a distinctive, firm tannin structure. Depending on the island, the Mandilaria is often blended, for example with the Kotsifali or Mavrotragano variety. The wine style is usually dry, but very occasionally winemakers also produce a sweet style using dried grapes. This grape variety is not found outside of Greece.
This grape variety is also known by the name of:
Amorghiano, Amorgiano, Doympraina Mavre, Doumpraina Mavri, Koutoura, Doubrena Mavri, Koundour, Mandilari, Kountoura, Kountoura Mavri, Mantilari, Mandelaria, Dombrena Mavri
