Though Patras may have the lion’s share of overall Mavrodaphne plantings, Cephalonia is an equally important albeit smaller hub of the variety’s cultivation. Despite the fact that on this island of the Ionian Sea the greatest part of the Mavrodaphne production finds its way to dry vinifications that manifest some interesting results, a small portion of the grapes harvested goes toward the sweet and rarest-of-the-rare Mavrodaphne of Cephalonia wine.

The wines PDO Mavrodaphne of Kefalonia (ΠΟΠ Μαυροδάφνη Κεφαλληνίας) are fortified during alcoholic fermentation and display aromas of dried red fruits when young and aromas of coffee and spices when aged.