Assyrtiko/Malagousia, Estate White, Ktima Gerovassiliou 2025
JancisRobinson.com 91; Decanter World Wine Awards 93 points
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £20.00 — £5.00 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
Gerovassiliou is the estate that brought Malagousia back from near-extinction, and the Estate White is where it meets Assyrtiko on equal terms: aromatic lift set against acidity and salt. Several months on the lees give it enough weight to hold a main course rather than an aperitif slot. One of the most consistently well-made whites in Greece.
At a glance
- Grape
- Assyrtiko 50%, Malagousia 50%
- Region
- Macedonia, Greece
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- High
- Sweetness
- Dry
- Drink
- Drink now (1-3 yrs)
- Pairs with
- Seafood, Poultry & Pork, Cheese
How it tastes
Exotic fruit leads, with pepper, orange, jasmine, herbs and a touch of lemon behind it. The palate is rich and rounded from several months on the lees yet stays lively and vivacious, fully dry at 14% with high acidity carrying a long finish. Assyrtiko 50%, Malagousia 50%.
The producer
Ktima Gerovassiliou is the work of Evangelos Gerovassiliou, who began the revival of his family vineyard by planting the almost-extinct Malagousia in 1981; the winery now stands among 100 hectares of certified sustainable vines on the slopes of Epanomi. The single private vineyard is hemmed by sea on three sides, three kilometres away, its western edge facing the Thermaic Gulf, Mount Olympus and the beaches of Pieria, and is planted on mainly sandy soils over clayey substrates and calcareous rock rich in sea fossils from the era when these hills were seabed. Both varieties were given skin-contact maceration to draw out aroma, fermented in stainless steel at 18 to 20°C, clarified by gravity, then matured on the lees for several months and gently fined before bottling.
Food and drinking
Serve at 10–12°C. Good with grilled octopus, seafood risotto, roast chicken with lemon and oregano, or a plate of hard sheep's cheese. Best over the next two to three years, and no decanting is needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.