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.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.