Ktima Gerovassiliou is the brainchild of Evangelos Gerovassiliou. He initiated the revival
of the family vineyard by planting the almost-extinct Malagousia in 1981. This state-ofthe-art winery is now surrounded by 100 hectares of meticulously well cared and
certified sustainable vineyards on the slopes of Epanomi. Ktima Gerovassiliou
guarantees consistent, high-quality wines of international acclaim every year and his
Malagousia remains the benchmark to this day.

Epanomi is a coastal PGI in southwestern Thessaloniki, set on a breezy peninsula east of the Thermaic Gulf (PGI established 1989). Warm, Mediterranean summers and mild winters are moderated by constant sea winds; vineyards are near the coast on low hills, helping preserve freshness. Soils are predominantly sandy–loams with excellent drainage, further shaped by the area’s persistent breezes.

The region excels with indigenous whites—Malagousia and Assyrtiko—alongside limited reds. Malagousia was famously revived here by Vangelis Gerovassiliou and now defines the area’s aromatic style. Official PGI styles include dry whites (and some from overripe grapes) and dry reds.

Flavour-wise, Malagousia offers ripe pear, peach, citrus and floral tones (jasmine, orange blossom), while Assyrtiko contributes brisk acidity and a saline snap. Red bottlings—often from native Limnio, Mavroudi and Mavrotragano—tend toward medium body with herbal spice and dark-fruit notes. Overall, Epanomi wines are clean, vividly fruit-driven and seafood-friendly, reflecting maritime influence and well-drained soils.

Mavrotragano is a rare red variety native to Santorini in the Cyclades, recently revived after near extinction on volcanic soils. Traditionally blended into sweet wines, it now yields compelling dry reds and occasional rosés. Its name—“mavro” (black) and “tragano” (crisp)—hints at firm berries and robust structure.

Viticulturally, the grape has naturally low fertility and small crops, and it can be sensitive to drought—factors that make consistent yields challenging. Cultivation has expanded from Santorini to a handful of other Greek regions.

Styles range from varietal, oak-matured reds to blends with Mandilaria, Xinomavro, or Syrah, typically showing deep colour, firm tannins and moderate-to-high acidity with excellent aging potential (often a decade or more).

Aromas are vivid and spicy: blackberries, black cherry and red cherry, with notes of pepper, clove, tobacco, coffee and a savoury, mineral edge; herbal nuances appear in some bottlings. Expect a focused, energetic palate suited to grilled meats and hearty dishes.

Limnio (often written “Limno”) is an ancient Greek red variety from the Aegean island of Limnos, where it’s also called Kalambaki. Classical writers referenced its wines, and modern research distinguishes Limnio from the similarly named Limniona. In the vineyard it is notably hardy: late-ripening, strongly drought-tolerant, and well suited to poor, rocky soils—traits that help it maintain balance in warm Mediterranean sites. Expect medium color, moderate acidity, silky to moderate tannins and, in riper years, relatively high alcohol.

Today most plantings are in northern Greece, particularly Halkidiki (PDO Slopes of Meliton) and Thrace around Maronia, with smaller holdings on Limnos itself; it also forms part of PDO Limnos reds. Styles range from stainless-steel, varietal bottlings that emphasize freshness to oak-matured blends where Limnio partners with Cabernet Sauvignon/Cabernet Franc for lift and savory detail. Typical flavors lean to red forest berries (cherry, raspberry), herbal notes (thyme, bay leaf, laurel), and a dry, gently earthy finish—more fruit-forward on Limnos, spicier and firmer inland. Overall, Limnio offers an elegant, food-friendly profile that showcases Greece’s indigenous heritage.