A nearly extinct variety, Malagousia was revived in the 1970s and today appears on many best selling labels

The story began quietly some decades ago. At the time, the variety was virtually unknown in Greece and nearly extinct. But everything changed in the mid-70s, when Professor of Oenology Vassilis Logothetis “discovered” it in the region of Nafpaktia, west central Greece, and presented it to one of his students, Vangelis Gerovassiliou. The winemaker from Thessaloniki was the first to begin experimental vinification with the grape, initially at the Porto Carras winery and later on his own estate.

Today, Malagousia grapes are grown all over Greece and the name appears on many best selling labels. It stands out for its finesse, balance and aromatic qualities. Whether used in blends or as a single varietal, the grape produces wines of medium alcohol content, with an exceptionally expressive nose and aromas of white-flesh fruits (pears, mango, peach), herbs (apple geranium, mint, sage) and citrus fruits (lemon, orange, grapefruit) and sometimes flowers (rose) depending the terroir. In addition to outstanding dry wines, the variety is also used to make marvelous sweet wines. In general has medium acidity but its possible to have very balanced wines cause of the great structure and ration between alcohol/acidity.