Chardonnay Ktima Gerovassiliou Cold skin-contact maceration took place at the beginning of the vinification increasing the varietal aromatics. Chardonnay Ktima Gerovassiliou fermentation took place in French oak barrels; followed by maturation on the fine lees in medium-toasted French oak for seven months, which enhanced the creaminess and rich texture of this wine.
The Chardonnay vines have been cultivated on the estate since 1983. The soil is mainly sandy with some clayey substrates and calcareous rocks. It is rich in sea fossils, as the surrounding hilly area was formed by sea deposits. The climate in the region of Epanomi is Mediterranean with mild winters and hot summers, tempered by sea breezes, as the vineyard is surrounded by the sea on three sides. This is a low yielding vineyard, which is meticulously cultivated in compliance with ecologically sustainable management practices. The vineyard is managed by hand, including the harvest.
Ktima Gerovassiliou is the brainchild of Evangelos Gerovassiliou. He initiated the revival of the family vineyard by planting the nearly extinct Malagousia in 1981. This state of the art winery is now surrounded by 72 hectares of meticulously well cared 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.