Kanakaris Winery is located in Aigialeia, in north-western Peloponnese, Greece. Founded in 1979 by Michalis Kanakaris, the estate farms approximately 55 hectares of vineyards set between 450 and 1,150 metres altitude on sandy soils with red/white clay topsoil.

Kanakaris focuses on indigenous Greek varieties — including Malagousia, as well as local grapes such as Roditis, Sideritis and Mavro Kalavrytino, and also grows Moschofilero, Agiorgitiko and even some international varieties like Merlot and Syrah on different parcels.

The Peloponnese, a large peninsula in southern Greece, has a long history of viticulture dating back thousands of years. Its diverse landscapes, from coastal plains to mountainous terrain, create varied microclimates ideal for growing a wide range of grape varieties. Summers are hot and dry, while winters are mild and wet, providing a climate well-suited to both indigenous and international grapes. Soils are equally varied, ranging from limestone and clay to sandy and volcanic substrates, giving each vineyard site a unique character.

The region is particularly known for indigenous red varieties such as Agiorgitiko, Mavroudi and Mandilaria, which produce wines with rich fruit, spice and age-worthy structure. Whites are often made from Roditis, Assyrtiko and Moschofilero, offering fresh acidity and aromatic lift. Peloponnese wines range from approachable everyday bottles to premium, terroir-driven expressions. The region is increasingly embracing organic and sustainable viticulture, and modern winemaking techniques complement its traditional heritage. Wine tourism is growing, with vineyard tours, tastings and local gastronomy providing a full sensory experience of Peloponnese’s viticultural diversity.

Malagousia is a highly aromatic white grape variety native to Greece, with origins believed to trace back to western Greece, particularly the regions of Etoloakarnania and central Macedonia. Once nearly extinct, it was revived in the 1970s through the efforts of winemaker Vangelis Gerovassiliou and has since become one of Greece’s flagship white varieties.

Malagousia thrives in a range of climates and soils, though it prefers well-drained sites with moderate fertility. It is relatively low-yielding, making it ideal for quality-focused production. The grape is known for its thick skins and good resistance to disease, though careful canopy management is essential to maintain balance and aromatic intensity.

Today, Malagousia is planted widely across mainland Greece, particularly in Macedonia, Thessaly, and central Greece. While its cultivation is still primarily domestic, some experimental plantings exist abroad in small quantities.

Malagousia wines are typically dry, though late-harvest and barrel-aged styles also exist. The wines are known for their expressive aromas of peach, apricot, orange blossom, lime, and fresh herbs, often with a hint of spice. On the palate, they offer medium to full body with vibrant acidity and a slightly oily texture, making them versatile for both solo drinking and food pairing.