All of the northern and western Peloponnese moves to the beat of Black Corinth. It is there that the variety supported on trellises is cultivated on light soil. By the time they are harvested, the grapes of the variety have already gone over the mark of 15 degrees, yet they are left out in the sun for a few days longer before they are vinified.
Since legislation stipulates that the variety may participate in the PDO Mavrodaphne of Patras wine with up to 49%, keeping the Mavrodaphne variety company and complementing it, many are the producers who opt for it due to its soft tannins, ample sugars, and good acidity: invariably, Black Corinth ends up giving those renowned fortified wines a jolt as well as a velvety sense during their oaking time.