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-of-the-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.

Macedonia, situated in northern Greece, is one of the country’s most significant viticultural areas, known for its rich history, varied terroir, and exceptional indigenous grape varieties. The region benefits from a continental climate with cold winters and hot summers, moderated by mountainous terrain and cool breezes from nearby lakes and rivers. These conditions support slow, even ripening, preserving acidity and enhancing aromatic complexity.

Soils in Macedonia range from limestone and clay to schist and sandy loam, offering excellent drainage and contributing to the distinctive mineral character found in many of the wines. The region’s most iconic grape is Xinomavro, especially from Naoussa and Amyndeon. Often likened to Nebbiolo, Xinomavro produces structured, age-worthy reds with firm tannins and complex aromas of red fruit, tomato, olive, and dried herbs.

Other notable grapes include Malagousia and Assyrtiko for whites, and Negoska and Limniona for reds. Amyndeon also excels in sparkling wines and rosés, thanks to its cooler climate and high elevation.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.