Viognier Ktima Gerovassilliou was made with minimal intervention, vinification started with skin-contact maceration to extract flavours and aromatics at controlled temperatures of 8°C. The grapes to produce Viognier Ktima Gerovassilliou were then barrel fermented in French oak, of which 20% was new, 80% was older to impart subtle complexity. The wine was matured on its fine lees for approximately four months with regular bâtonnage to enhance the rich creaminess and texture.
At Ktima Gerovassiliou, the single, private 74 hectare vineyard is cultivated with great care and enthusiasm, which leads to constant research and experimentation with Greek and international varieties. New technological advances blend well with tradition throughout the vine growing and vinification processes to produce high quality wines that carry all the distinct characteristics of the terroir of Epanomi. The climate is Mediterranean with mild winters and hot summers, tempered by sea breezes. The vineyard is surrounded on three sides by the sea, which is three kilometres away, while its west side faces the Thermaic Gulf, Mount Olympus and the beaches of Pieria. The vines are grown in soils which are mainly sandy with a few clayey substrates and calcareous rocks. It is rich in sea fossils, as the surrounding hilly area was formed by sea deposits. The floral variety of Viognier was initially planted on the estate in 1993, under the supervision of the Aristotle University of Thessaloniki. The vineyard is cultivated in compliance with ecologically sustainable management practices.
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.