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Malagouzia Palaiochori 2022 - Domaine Apostolidi
Κτήμα Αποστολίδη


  Greece / Kavala
ADD TO CART At your doorstep in 1 - 3 days

We already know it will be one of your favorites!


Why do we love it?

Malagouzia Apostolidis is the queen of the Apostolidis estate for many reasons! Femininely aromatic and juicy peachy, with an arrogant style, she looks down on the other varieties...figuratively and literally!

The first vineyard of the Apostolidis Estate breathed in 1958 in the Dialecto of Kavala. And while its initial initiative in the vineyard and wine was amateurish, the second generation highlighted it exactly as it deserved! Yiannis Apostolidis decided to "take it on his back" and give it identity! Since then it has been continuously evolving by leaps and bounds. Today, the third generation has taken over the reins, Vassiliki and Efthymios have completely taken over the winery and have taken it to an even higher level, applying the principles of biodynamic cultivation!

Malagouzia Apostolidis is a child of the Paleochori vineyard, which is considered the highest of the estate. The roots of the plants penetrate deep into the soil, which is covered by red soil, the well-known Terra Rossa. This is what makes the wine so special and characteristic. This Malagouzia, after fermentation, remained in contact with the lees for an additional 4 months, to acquire an even richer body.

We already know it will be one of your favorites!









Tastes Like

It has a yellow color, lively in the glass. The nose has moderate aromatic intensity with juicy stone fruit and white flowers taking the lead. White-fleshed peach and fresh citrus fruits, mainly orange. Laterally, a botanical character of thyme is also expressed.

In the mouth it has a rich body with nice acidity and the same intensities and aromas as the nose. The aftertaste is medium and fruity.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13%
Origin Dialekto, Kavala
Variety Malagouzia
Aromas Stone fruit, white flowers, peach, citrus fruits, orange, thyme
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Screw cap
Organic No



Pair it with fish, fried squids, chicken fillet with vegetables or enjoy it on its own as an aperitif.

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil


For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.



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