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The red variety comes from Greece, The name means "black with crispy pulp". The medium-late maturing, rather low-yielding vine is generally resistant to disease. It produces colorful, tannic red wines with aromas of spices, cherries and wild berries and aging potential. The variety is on the Aegean island Santorini root-cultivated in only very small quantities. The already endangered vine was reactivated by two winemakers.

It is mostly in blending with the variety Mandilaria used, but also produced sorted. Due to the sugar-rich berries it is suitable for the production of sweet wines and became / becomes for the island specialty Vinsanto used. The variety was recorded as a "passenger" of the "Ark of Taste" and thus belongs to the Slow Food excellent foodstuffs that are to be protected and preserved against the risks posed by industrial agriculture and the food industry.

Source: Wine Grapes / J. Robinson, J. Harding, J. Vouillamoz / Penguin Books Ltd. 2012

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