From Thessaloniki in northern mainland Greece, on the slopes of Mount Epanomi. The vineyards are located only 3 kilometres from the sea - which surrounds the vineyard on three sides - so a constant supply of sea breezes helps to temper the hot summer climate.
Aromas are extracted using skin contact. The wine is around half fermented and matured in French oak, the other half in stainless steel. Matured on its less for a few months.
Drink now and over the next 2 years.
Evangelos Gerovassiliou runs his family estate of 56 hectares and has almost single-handedly revived the fortunes of this ancient grape variety, by planting the nearly extinct Malagousia in 1981. The first vinification took place in 1986.
Needs a white meat or fish dish to work best – also very good if with a couscous and dried fruit accompaniment.
Suitable for vegans and vegetarians.
In the press
"The stand out and what would turn out to be my favourite grape of the tour, was the Gerovassiliou Malagousia. [Available in the UK from WineTrust for £15]. Here the aromas are gentle and lightly peachy/melony and the palate, quite weighty and rich, has a steak of minerality and lovely texture.
It was my go-to grape for the post-tasting lunch – superb with the fresh salads and stonkingly good with some exquisite little courgette tarts". Andrew Barrow - Spittoon
Gold Medal, Scallops Food Match Trophy and Critics' Choice Trophy- Sommelier Wine Awards 2016
Silver- Decanter World Wine Awards 2016
Regional Trophy - Greek White under £15- Decanter World Wine Awards 2014 (2013 Vintage)