History: Mavrodaphne means “Black Daphne” – because of the grape’s dark colour. It has been cultivated in Kefalonia since antiquity; it is believed that from there it was transferred to the Peloponnese, where it thrived having found more fertile soil. In any case, the two types differ much. The Mavrodaphne of Kefalonia, a very rare variety in our days, has the smallest size berry of all Greek grapes and is much more sensitive than the Peloponnesian type. During the Venetian period this deep dark wine has been very popular and a state monopoly.

Cultivation: Our Mavrodaphne comes from selected vineyards, 30-60 years old, in Paliki and Elios. Its cultivation is organic, non-irrigated while the yield per hectare does not exceed 8000kg. The Kefalonian Mavrodaphne has a marked botanical character.

Winemaking: While in the Peloponnese Mavrodaphne is used for making a sweet wine of the same name, in Kefalonia Mavrodaphne is vinified as a dry, tannic wine with a long aging period. Starting off from this high quality raw material, we perform extraction of the skins for several days with frequent careful recycling, in order to obtain the maximum potential of phenols. The fresh wine matures for at least 12 months in French oaken barrels to obtain the desired bouquet.

Character: Mavrodaphne has the deep, impenetrable red colour which is characteristic of the variety and its name. Its aromas are of ripe red fruit, herbs and coffee on a vanilla and spices background. Concentrated flavour with spicy and fruity complexity. Rich in tannins with a strong personality and a long peppery aftertaste.

Harmony: Accompanies game cooked in tomato sauce, roasted red meat, spicy smoked cheeses and cold cuts.

Kefalonian Cuisine: Traditional meat-pie or stewed rabbit with onions.