Mavro (Greek: μαύρο, meaning "black") is an indigenous red grape cultivated on the island of Cyprus.^[1] The grape takes its name from its dark colour. The Italian ampelographer, Count Giuseppe di Rovasenda refers to it in 1877 as Cipro Nero (Cyprus black).^[2] An ancient variety, its suitability to the hot Cypriot climate has made it the dominant cultivated vine on the island. It accounts for 70% of cultivated vines.^[3] Of note is that Mavro continues to grow on ancient rootstock unlike most mainland European grapes that are grafted on North American rootstock. This is a consequence of Cyprus’ escape from the phylloxera epidemic that had devastated most other European vineyards, in the 19th century.^[4]

Mavrud is a Bulgarian wine with a similar name made from mavrud grapes. Recent genotyping has shown that these two varieties (Mavro and Mavrud) are not related.^[5]

Mavro grapes are used in the production of several (predominantly red) local wines.^[1] Most notably however, Mavro is blended with the Xynisteri grape for the production of Commandaria, a well-known Cypriot dessert wine.^[6][7] It is also used in the production of the spirit zivania.^[8] Harvesting usually takes place in September.