A powerhouse red grape prevalent throughout the Greek islands, most notably Crete. Wines from the Mandelari are often heavy in pigment and tannins, due to the very thick skin of the grape. It is often blended with other grapes such as Kotsifali to soften the tannins. A well-made wine from the Mandelari is said to reminiscint of a Barolo with more pepper. Poorly-made versions tend to taste astringent with little fruit.