Amorgiano, also widely known as Mandilaria, is a prominent red grape variety indigenous to Greece, particularly esteemed in the Aegean Islands, including Rhodes, Crete, and Paros. This grape is celebrated for its deep colour and robust structure, producing wines that are both versatile and expressive. The aromatic profile of Mandilaria typically features pronounced notes of dark berries such as blackberry and black cherry, underscored by hints of dried herbs, spice, and occasionally a touch of earthiness or tobacco. On the palate, the wines are medium to full-bodied, offering firm tannins and lively acidity, which contribute to good ageing potential.
Mandilaria is often vinified as a varietal but is also commonly blended—with white grapes like Monemvasia or Athiri—to temper its tannic nature and enhance aromatic complexity. The resulting wines can range from fresh, youthful reds to more mature, oak-aged expressions, and elegant rosés. Dry reds possess a notable depth and structure, while rosés tend to be vibrant and fruit-forward.
Ideal food pairings include grilled lamb, rich meat stews, moussaka, or aged hard cheeses. Its firm backbone and bold flavours make Mandilaria an excellent partner for Greek and Mediterranean cuisine.