Mavrotragano, the almost extinct variety from Santorini, named after its small, black, crispy berries, is one of the stars of Greek viticulture. Revived after a lot of work and research, Mavrotragano produces amazing, elaborate wines with aromas of the finest Arabica, tobacco and sweet red fruit. Robustness, rich mouthfeel and interesting minerality from the volcanic soil that it grows on make for an impressive wine all the way to the last hints of its long aftertaste.
Mavrotragano wines and can age for decades in the bottle, maturing and evolving perfectly. Food to enjoy with it is meat with fruity sauce, rabbit or lamb stews and rich, fat fish in tomato and wine sauce. Lighter assortments of mature hard cheese are also a good fit when tasting such wines.