Mavrodafni

Mavrodafni (also spelled Mavrodaphne, Greek: Μαυροδάφνη, Maurodaphnē) is both a black wine grape indigenous to the Achaia region in Northern Peloponnese, Greece, and the sweet, fortified wine produced from it.

Winemaking

Mavrodafni is initially vinified in large vats exposed to the sun. Once the wine reaches a certain level of maturity, fermentation is stopped by adding distillate prepared from previous vintages. Then the Mavrodafni distillate and the wine, still containing residual sugar, is transferred to the underground cellars to complete its maturation. There it is "educated" by contact with older wine using the solera method of serial transfusions. Once aged, the wine is bottled and sold as a dessert wine under the "Mavrodafni OPAP" designation.

Wine

Mavrodafni is a dark, almost opaque wine with a dark purple reflected color and a purple-brown transmitted color. It presents aromas and flavors of caramel, chocolate, coffee, raisins and plums.

References