For this week's Wine of the Week, we travel to the north-east peninsula of Greece in the region of Macedonia. Ktima Gerovassiliou, one of the country's very best winemakers, uses fruit from around the town of Epanomi - not far from the Aegean Sea in the Mediterranean.
The result of their single variety Malagousia, a regional variety, is an expressive, richly flavoured white wine with pungent aromas of orange blossom, jasmine and lemon.
In 1981, Malagousia was nearly extinct. Winemaker Evangelos Gerovassiliou saw the opportunity to revive it and started planting the variety in his family's vineyard. Today, the winery is surrounded by 74 hectares of vines on the slopes of Epanomi. These vines are cultivated with the upmost care and attention, ensuring quality and a rich extraction of flavours.
A Mediterranean climate, tempered by sea breeze just 3km away, allows the grapes to ripen fully and slowly. Acidity is preserved by the calcareous and sea fossil sub soils and the wine's juiciness is ensured by the sandy top soil's water retention.
In the winery, the same enthusiasm for quality is pioneered. The pressed juice is left on its skins to develop the desired aromatics before being part-fermented in stainless steel and part-fermented in used French oak. Clarification is done purely by patience and gravity, so the wine is 100% Vegan friendly.
Serving it with dinner? Opt for seafood or baked chicken dishes and you'll fall in love with this wine.
In fact, so good is the wine that it won Gold at the Sommelier Wine Awards and was named in the Wine Merchant Top 100 Awards; the Malagousia also bagged a Silver at the Decanter World Wine Awards.