Amorgiano, also known as Mandilaria, is a prominent red grape variety indigenous to Greece, particularly thriving in the Aegean islands and on Crete. It is best known for producing wines with a deep ruby hue and a moderately tannic structure. On the nose, Amorgiano expresses lively aromas of ripe red fruits such as cherry, raspberry, and plum, complemented by subtle notes of spices, tea leaf, and earthy undertones. On the palate, the wines are typically medium to full-bodied with bright acidity, offering flavors of tangy red berries, blackcurrant, dried herbs, and a gentle hint of minerality. While Mandilaria is often crafted as a varietal wine, it is also frequently blended—especially with the white grape Monemvasia—to enhance balance and complexity.
The main winegrowing regions for Mandilaria include the Cyclades (notably Paros and Rhodes), Crete, and other parts of the southern Greek islands. Typical styles range from youthful, unoaked reds to more structured versions aged in oak, as well as distinctive rosés. Amorgiano wines pair beautifully with grilled lamb, roasted game, Mediterranean stews, hard cheeses, and tomato-based dishes, making them an excellent choice for flavorful, rustic cuisine.