Winery LafkiotisMavrodaphne de Patras
Sweet wine
This wine generally goes well with
The Mavrodaphne de Patras of the Winery Lafkiotis is in the top 90 of wines of Patras.
Details and technical informations about Winery Lafkiotis's Mavrodaphne de Patras.
Discover the grape variety: Croatina
Supple, fruity reds with an intense ruby robe, smooth tannins and a moreish palate of signature red fruits (cherry, raspberry), plum, blackfruit, spices and floral notes (violet). Often vinified as frizzante (lightly sparkling) as Bonarda dell'Oltrepò Pavese DOC, a festive and popular profile. Grown in Oltrepò Pavese DOC and Colli Piacentini DOC. Native Italian grape of Lombardy, not to be confused with Piedmontese bonarda.
Last vintages of this wine
The best vintages of Mavrodaphne de Patras from Winery Lafkiotis are 0
Informations about the Winery Lafkiotis
The Winery Lafkiotis is one of of the world's greatest estates. It offers 16 wines for sale in the of Patras to come and discover on site or to buy online.
The wine region of Patras
PDO on the north coast of the Peloponnese (Achaia): Roditis is the signature white king (rosé-skinned, Greece's 2nd variety) — aromatic, light-bodied balance of acidity and freshness, vinified dry, semi-dry and medium sweet. Mavrodaphne as the signature naturally sweet fortified red PDO with a characteristic deep brown colour, complex and refined bouquet of raisins, figs, plums and walnuts, oak-aged minimum 1 year, up to 49% Mavri Korinthiaki.
The wine region of Peloponnesos
Southern Greece, the country's 2nd region by volume, high-altitude vineyards (200-900 m). Signature Agiorgitiko at Nemea ("Hercules' Blood"): deep ruby reds with signature notes of black cherry, plum, blackberry, sweet spices and a balsamic touch, supple tannins and a velvety palate — fleshy and accessible. At Mantinia (600 m), pink-skinned Moschofilero gives aromatic whites (rose, citrus, white flowers). Sweet fortified Mavrodaphne, fresh Roditis.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
