The Mavrotragano grape, a rare red variety native to Greece, has been consistently gaining reputation throughout the international vinicultural world for its intriguing characteristics and exceptional quality. It is a low-yielding, yet highly robust vine, primarily found in Santorini, a picturesque island known for its vineyard-covered landscapes and unique volcanic terroir.
Mavrotragano, translating to 'black and crunchy’, refers to the dark hue and thick skin of the grape, which contributes significantly to the dense colour, high tannin levels and concentrated flavours of the wines produced from this cultivar. The grape can yield an array of taste profiles, ranging from intense, dark fruit accents to more complex notes of spices and mineral tones, reflecting nuances of the island's volcanic soil. It often serves the palate with an impressive spectrum of robust, and full-bodied red wines, while its high acidity gives it notable longevity.
Until the late 20th century, Mavrotragano was relatively under-appreciated and primarily used for blending with other local varieties. Particularly, it was often mixed with the better-known Assyrtiko, to produce Vinsanto, a traditional Greek dessert wine - until its significant potential was recognised. Nowadays, Mavrotragano is generally vinified solo, allowing its unique characteristics to be brought to the surface and celebrated accordingly.
With renewed emphasis on indigenous grape varieties in Greek winemaking, the Mavrotragano has caught the attention of wine connoisseurs globally. It contributes significantly to Greece's proud wine heritage and is an epitome of the country’s viticultural revolution. Despite its relatively small cultivation, the Mavrotragano grape, with its alluring complexity and dynamic personality, is undeniably putting Greek winemaking on the world stage. It is easily one of the most exciting discoveries in recent vinicultural innovations.
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