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Malagouzia Gerovasileiou 2020
Ktima Gerovassiliou

MALAGOUZIA GEROVASILEIOU 2020

  Greece / Thessaloniki
€15.50
€13.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

If you want a classic wine, then Malagouzia Ktima Gerovasiliou is for you.

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Why do we love it?
When you hear the word Malagouzia, the name of Vangelis Gerovassiliou and the Malagouzia of Ktima Gerovasiliou automatically come to mind.

He is the man who helped revive the Cinderella of Greek wine, as it is called, of Malagouzia, when he worked as an oenologist at the Domaine Porto Carras. Later he created his own winery and of course Malagouzia could not be missing.

Malagouzia of Ktima Gerovassiliou comes from a single vineyard and after kneading in stainless steel tanks, a quantity (approximately 20%) enters and matures in French oak barrels. The rest stays with the wine lees for a few months.

If you do not want to explore something new and you want a classic Greek wine, then Malagouzia Ktima Gerovassiliou is for you.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
Malagouzia Ktima Gerovassiliou has a soft lemon-green color, an elegant nose with aromas of lemon, unripe pineapple, unripe apricot, lime, grapefruit, and lemon blossoms. Discreet hints of dough and mint complete the set. In the mouth, it has a moderate body and refreshing acidity. Green apple, peach, lemon, citrus, mint, and honeysuckle fill the mouth.
Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13,5%
Origin Thessaloniki
Variety Malagouzia
Aromas Lemon, unripe pineapple, unripe apricot, lime, grapefruit, lemon blossoms.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

MALAGOUZIA GEROVASILEIOU 2020

PAIR IT

with spinach pie, pasta with pesto, roasted chicken in lemon sauce, or sushi.

Orzo with spinach, yogurt and gruyere

  • 250 g orzo
  • 150 g spinach
  • 100 g chard
  • 1 leek
  • 2 green onions
  • 1 onion
  • 1 small bunch of chervil
  • 2-3 tbsps. of dill
  • 1100 ml. hot vegetable broth
  • 150 g strained yogurt
  • 250 g gruyere from Crete
  • Fresh mash nutmeg
  • Freshly ground pepper
  • Olive oil
  • Salt

Wash the spinach and cut it into chunks. Chop the herbs, onions and leeks. Chop the onion and saute it with 30 ml. olive oil, in a deep and spacious pan, for about 1 minute.

Add the barley to the pan and continue the salting for 1 minute, stirring constantly. Put the leek and the onions, mix for a while and add ¼ of the hot broth after lowering the fire.

Then add spinach, chard, chervil, dill and as much pepper and salt as you want. Stir often, gradually add the remaining broth until the orzo is cooked. We make sure it is bruised but not dry.

Remove from heat, add yogurt, some olive oil, grated gruyere and nutmeg. Stir well and serve with extra yogurt and gruyere.

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