Stavroto

Stavroto is a rare, dark-skinned grape variety native to the Thessalia region of central Greece, primarily cultivated in the area of Rapsani, at the foothills of Mount Olympus. It is most commonly used in blends, particularly in PDO Rapsani wines, alongside Krassato and the more well-known Xinomavro. Stavroto contributes to the ruby-red color of these wines and is valued for its ability to soften the harsh tannins of Xinomavro, while maintaining its own distinct spicy aromas. Despite its role in blending, Stavroto rarely appears as a varietal wine, and its cultivation is limited, with only a small amount of land dedicated to it.

Stavroto wines are characterized by a resplendent ruby-red color and a medium to full body. The grape's tannins, initially tough, quickly soften, allowing the flavors of Xinomavro to shine while still retaining its own spicy and vibrant character. The wines are typically aromatic, with notes of dark fruits, spices, and a slightly earthy quality. They have moderate acidity and alcohol levels, making them balanced and approachable, yet complex.

Stavroto is exclusively grown in the Rapsani region of Thessalia, Greece, where it is blended with Krassato and Xinomavro to produce PDO Rapsani wines. The grape is late-ripening, harvested in late September, and is vulnerable to mildew and rainfall. Although Stavroto is crucial to the Rapsani wine style, it remains a rare variety, with only a small area planted. The grape's role in these wines is to contribute color, soften tannins, and add distinct flavors.

Stavroto is known by several names, including Ampelakiotiko, Ampelakiotiko Mavro, and Stavromavro.

Despite its importance in the Rapsani wine blend, it is not widely grown even within Greece, making it a rare find for wine enthusiasts. Its ability to tame the bold tannins of Xinomavro is one of its standout qualities, giving Rapsani wines their signature softness and complexity.