Mavrud

Quick Facts

Berry Color: Blue-black
Skin Thickness: Thick
Ripening: Late
Vigor: Moderate
Yield: Low to moderate
Character: Tannic, concentrated, age-worthy
Heritage: Bulgaria’s finest indigenous red

Overview

Mavrud is Bulgaria’s most prestigious indigenous red grape variety, producing deeply colored, tannic wines with remarkable concentration and aging potential from the historic Thracian wine region around Plovdiv. The variety’s name derives from Greek “mavro” (black), reflecting its intense color. Long overshadowed during the communist era when Bulgaria focused on international varieties for export, Mavrud has experienced a quality renaissance as Bulgarian producers rediscover their heritage. For enologists, Mavrud represents important study in tannic red wine production and the revival of Eastern European indigenous varieties.

Etymology and History

Name Origin

Mavrud: From Greek “mavros/mavro” (black)

Reference: The variety’s deep, dark color

Historical Development

Ancient Thracian cultivation (2,000+ years)
Traditional regional variety
Communism: Neglected for international varieties
Post-1989: Revival begins
Modern: Quality renaissance underway

Thracian Legacy

Heritage: One of world’s oldest wine regions

Continuity: Mavrud as connection to past

Significance: Bulgarian wine identity

Viticulture

Vine Characteristics

Growth Habit: Moderate vigor

Leaf Shape: Medium

Cluster: Small to medium; compact

Berry: Small; thick-skinned; deep color

Growing Requirements

Climate: Continental; hot summers

Soil Preference: Limestone; varied

Altitude: Various; valley and hillside

Challenge: Late ripening; frost risk

Phenological Stages

Stage	Timing
Bud break	Mid-April
Flowering	Early June
Véraison	Early August
Harvest	Late October (very late)

Late Ripening Challenge

Timing: Among latest-ripening varieties

Risk: Early autumn frost

Benefit: Full phenolic development

Wine Profile

Appearance

Color: Deep purple to black
Intensity: Opaque; very dark
Evolution: Develops with age

Aromatic Profile

Primary Aromas:

Dark fruits (blackberry, black cherry, plum)
Spice (black pepper, clove)
Floral (violet)
Herbal

Secondary/Tertiary:

Leather, tobacco
Dark chocolate
Earth
Dried fruit

Palate Characteristics

Structure:

Full body
High tannins (firm, chewy)
Good acidity
Concentrated

Texture: Dense; powerful; structured

Finish: Long; tannic persistence

Regional Expression

Thracian Valley

Center: Plovdiv region

Terroir: Limestone; continental climate

Character: Most structured; classic

Asenovgrad

Subregion: Famous for Mavrud

Character: Concentrated; traditional

Winemaking Considerations

Fermentation

Temperature: Moderate (24-28°C)

Duration: Extended maceration

Vessel: Various

Goal: Extract color; manage tannin

Extraction

Approach: Firm but careful

Challenge: High tannin management

Duration: Extended (20-30+ days)

Aging

Oak: French or Bulgarian oak

Duration: 12-36 months typical

Effect: Tannin integration; complexity

Bottle Age: Benefits from 5-20+ years

Food Pairing

Bulgarian Cuisine

Matches:

Grilled meats (kebapche, kyufte)
Game
Aged kashkaval cheese
Rich stews

Requirement: Substantial dishes

Temperature

Serving: 18°C; decant recommended

Key Producers

Quality Leaders

Bessa Valley: Modern quality

Todoroff: Estate excellence

Edoardo Miroglio: International approach

Zagreus: Quality focus

Traditional Producers

Various Plovdiv area estates

Market Position

Production Statistics

Bulgarian Plantings: ~2,500 hectares

Trend: Growing; quality focus

Challenge: Limited international recognition

Pricing

Level	Price (€)
Entry	€8-15
Quality	€15-30
Premium	€30-60

Market Position

Recognition: Growing slowly

Strength: Unique character; value

Challenge: Bulgaria wine image; unfamiliarity

Comparison with Tannic Reds

Variety	Color	Tannin	Region
Mavrud	Very deep	High	Bulgaria
Tannat	Deep	Very high	France/Uruguay
Sagrantino	Deep	Very high	Italy
Aglianico	Deep	High	Italy

Bulgarian Wine Renaissance

Context

Soviet Era: International varieties; bulk production

Post-1989: Slow quality transition

Modern: Heritage rediscovery

Mavrud’s Role

Symbol: Quality potential

Identity: Distinctive Bulgarian variety

Future: Premium positioning possible

Aging Potential

Development

Young (0-5 years): Intense; tannic

Developing (5-15 years): Opening

Mature (15-25+ years): Peak complexity

Conclusion

Mavrud represents Bulgaria’s finest contribution to indigenous red wine varieties—a grape capable of producing deeply colored, tannic wines that reward patient cellaring. For enologists, Mavrud offers important study in managing high-tannin varieties and the potential of Eastern European grape heritage. As Bulgarian wine continues its quality transformation, Mavrud stands as the flagship variety that can challenge preconceptions about the region’s wine potential. The variety’s 2,000+ year Thracian heritage and capacity for age-worthy wines position it for recognition among serious wine enthusiasts seeking alternatives to more common varieties.

References

Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
VIVC Database. Variety Information.

Last updated: January 13, 2026