The Greek grapes
Mandilaria
One of the most rich in color varieties, a native of the Aegean area. Originally grown in the Cyclades, Rhodes and Crete, parts of which extended cultivation in Pelloponnese, Attica, Boeotia, Euboea, Thessaly and Macedonia, occupying a total area exceeding 15,000 hectares.
It is very sturdy, lively, productive, very sensitive to downy mildew and sour rot, and resistant to drought. Shows good relationship with most of the subjects used in the past, as well as those currently used in Greece. Formed in a cup and two-sided linear string (Royat) and accepts pruning near the eyes, 2-3 and as light as possible topping for a good, solid all-time production. Pruning should be tailored to the vitality of each plant (fewer eyes than those which the plant has the capacity to feed lead to the deployment of several rough eyes of the old wood, while more fully ripened in the field).
Because of his great liveliness to prefer planting distances greater than 1.20 m (plant by plant). It prefers light soils, land, areas with low elevation and hot summers.
Vegetation begins in late March (the first ten days of April in northern Greece) and matures late, late September to early October. Each brings fruitful vine grapes 1-2, moderate to high, in excess of 350g conical, cut hard. The berries are large, 2,8 g, almost spherical, with thick bark, dark bkue color, sharp and flesh color, soft, succulent, sweet as light slightly sour, with 2-3 large seeded. The tracks represent 94% of the weight of the bunch and peel with the seeded 7.5% by weight of the berries.
The Mandilaria gives wines a medium to low alcohol content, moderate acidity, rich in color. Involved with the production of Kotsifali dry red wine appellation d'origine "stories" and "Arhanes" and Monemvasia with the production of dry red wine appellation d'origine "Paros" and only gives a dry red wine with a designation of origin "Rhodes" . It is also used to mixing for the production of some local wine (Dodecanese, of Heraklion, Thrapsanou, etc.).
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