It is produced from the Greek variety Malagouzia, which was saved from extinction thanks to the efforts of Vangelis Gerovasiliou.
After pre-fermentative cryo-extraction, vinification takes place in stainless steel tanks at 18 °C, while a quantity is vinified in French oak barrels. The wine remains on its lees for a few months, gaining in structure and body.
It has a bright straw color with greenish highlights and aromas of ripe fruits such as pear, mango and citrus. In the mouth it is rich and full of lemon aromas, which give a balanced finish.
Served at 8–10 °C.
Seafood, poultry, pasta with light sauces and fresh vegetable salads, Mediterranean and Asian cuisine