Viognier, Ktima Gerovassiliou 2024
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Why this wine
Viognier planted at Epanomi in 1993 under university supervision, and treated seriously ever since: skin contact, French oak fermentation, four months on lees. Perfume and texture without the heaviness the variety often carries.
At a glance
- Grape
- Viognier
- Region
- Macedonia, Greece
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Seafood, Rich & Creamy Dishes
How it tastes
Exotic fruit, peach and pear with a delicate lift of jasmine, and a subtle smoky accent on a long finish. Medium in weight with a creamy edge from four months on fine lees, gentle acidity and a perfumed, elegant shape. Viognier 100%.
The producer
Ktima Gerovassiliou is the work of Evangelos Gerovassiliou, who began the revival of his family's vineyard by planting the almost-extinct Malagousia in 1981. The winery now sits among 100 hectares of certified sustainable vineyard on the slopes of Epanomi, surrounded on three sides by sea some three kilometres away, on mainly sandy soils with clay substrates and calcareous rock rich in sea fossils; Viognier was first planted on the estate in 1993 under the supervision of the Aristotle University of Thessaloniki. Vinification begins with skin-contact maceration at 8°C to draw out flavour and aroma, followed by barrel fermentation in French oak, 20% of it new, and roughly four months on fine lees with regular bâtonnage for texture.
Food and drinking
Serve at 10-12°C. It suits roast chicken, grilled sea bass, crab, and a creamy mushroom risotto. Drinking well now and over the next five to seven years. Sealed with DIAM. Suitable for vegetarians and vegans.