Mandilaria (Amorghiano) is a red grape variety, and it traces back to Rhodes, Greece.
Structurally it lands at light body, medium tannin, medium acidity, dry and low alcohol.
Look for red fruit, cherry, plum, herbal, spicy and earth.
The regions that matter for it are Rhodes.
In the vineyard it is marked by late ripening, medium vigour and a preference for warm.
It blends readily with Kotsifali.
Watch for the synonyms: Mandelaria, Mantilari, Mandilaria and Mandelari.
At the table it suits cretan meat pie with lamb, filet mignon and swedish-style meatballs with gravy.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Mandelaria, Mantilari, Mandilaria, Mandelari.
Bottles to look for.
- Aoton Winery Mandilaria PGI Attica, Greece
- Artemis Karamolegos 'Terra Nera' Red PGI Cyclades, Aegean Islands, Greece
- Avantis Estate 'Falcons Hill' Rose PGI Evia, Greece
- Avantis Estate 'Mavrokoudoura' Erythros, Euboea, Greece
- Avantis Estate Plagies Gerakion Rose PGI Evia, Euboea, Greece
- C.A.I.R 'Chevalier de Rhodes' Dry Red, Rhodes, Greece
- Domaine Sigalas Mezzo Apiliotis, Santorini, Greece
- Estate Argyros Atlantis Red, Santorini, Greece
Mandilaria (Amorghiano): common questions
01.What does Mandilaria (Amorghiano) taste like?+
02.Where is Mandilaria (Amorghiano) from?+
03.Where is Mandilaria (Amorghiano) grown?+
04.What food pairs with Mandilaria (Amorghiano)?+
05.What else is Mandilaria (Amorghiano) called?+
Keep going: the A to Z grape index, or the wine regions of Greece.