Mandilari (Μandilaria) is a big bet for producers for it possesses the challenging combination of extreme tannins and high acid. Needs special mesoclimates as well to achieve phenolic ripeness. It furthermore demands serious bottle aging and patience. The 2015 Paraskevas version called Lagara is probably the best 100% Mandilari I have ever tasted. Rather old school on the nose with black cherries and black olives with earthy aromas. Much more exciting on the palate, layered with relaxed tannins that are still there but well integrated. A joy to drink now with food.
Links
[1] https://www.karakasis.mw/policy