Greece | EpanomiKtima Gerovassiliou White 2023

A pioneering blend of two indigenous grape varieties, Malagousia and Assyrtiko. Skin contact in cold is retained for a few hours and then follows alcoholic fermentation in temperature controlled stainless steel tanks at 18 oC. Bright blond in colour with greenish shades, it has a distinctive nose with impressions of exotic fruit and notes of green pepper, jasmine, orange, melon and lemon. First contact with the palate exudes refinement, characterised overall by richness, harmony, a pleasant vitality and a lemony finish. Enjoy it fresh during its youth served at 8–10 °C.

This year was truly late and exceptional, with unusual temperatures and rainfall distribution. It was demanding for the winemakers, as the conditions favoured fungal diseases. However, with a lot of hard work and constant vigilance, we were rewarded with high-quality grapes. The winter was mild, with temperatures not dropping significantly for the season, no snow, and only a few rainfalls. The exception was the first ten days of February when the temperature reached freezing point. Spring saw relatively low temperatures for the season, averaging around 13.5°C, leading to a delay of approximately 12 days in bud break (around March 20th). There were many rainfalls during this period, promoting plant growth but also diseases, which required immediate intervention when necessary. In May, temperatures gradually returned to normal for the season, but flowering was delayed by about 10 days compared to the usual period (around May 20th). The summer experienced generally normal temperatures for the season, without extreme weather phenomena, except for a ten-day period in mid-July. There were a few rainfalls in mid-June and mid-August, beneficial for the smooth ripening of grapes (veraison: July 26th). This year's harvest proceeded smoothly without problems. The temperatures were normal for the season, aiding in the ideal ripening of the grapes.

A pioneering blend of two indigenous grape varieties, Malagousia and Assyrtiko. Skin contact in cold is retained for a few hours and then follows alcoholic fermentation in temperature controlled stainless steel tanks at 18 oC.

Food pairing: fresh shellfish, white meat with light sauces, pasta dishes, Greek salad (tomato & feta cheese), Mediterranean and Asian cuisine.