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The red grape variety comes from Greece, The name means "black with crisp flesh". The medium to late ripening, rather low-yielding vine is generally resistant to diseases. It produces colorful, tannin-emphasized red wines with aromas of spices, cherries and wild berries and aging potential. The variety is found on the Aegean island Santorini Root-grown only in very small quantities. The vine, which is already threatened with extinction, was reactivated by two winegrowers.

It is usually blended with the variety Mandilaria used, but also produced by type. Due to the sugar-rich berries it is suitable for the production of sweet wines and has been / is for the island specialty Vinsanto used. The variety was accepted as a "passenger" of the "ark of taste" and is therefore one of the Slow food award-winning foods that are to be protected and preserved from 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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