Mavrodafni

Once the wine reaches a certain level of maturity, fermentation is stopped by adding distillate prepared from previous vintages.

Then the Mavrodaphni distillate and the wine, still containing residual sugar, is transferred to the underground cellars to complete its maturation.

There it is "educated" by contact with older wine using the solera method of serial blending.

It presents aromas and flavors of caramel, chocolate, coffee, raisins and plums.

The name was chosen by Gustav Clauss, the founder of the Achaia Clauss winery, because of the berries' resemblance to those of the laurel,[3] though there are various stories about a lover, fiancée, or wife named Daphne, who had black eyes or who died.