€15.20
Bright blond in color with greenish shades, it has a distinctive nose with impressions of exotic fruit and notes of green pepper, jasmine, orange, melon, and lemon.
Fresh shellfish, white meat with light sauces, pasta dishes, Greek salad (tomato & feta cheese), Mediterranean and Asian cuisine.
Skin contact in cold is retained for a few hours and then follows alcoholic fermentation in temperature controlled stainless steel tanks at 18 ºC.
Best served Temperature for White Wine by Ktima Gerovassiliou is 8-10 °C.
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750ml |
Ktima Gerovassiliou is the brainchild of Vangelis Gerovassiliou. In 1981, he started reviving the family vineyard extending over 2.5 hectares in the Papamola region of Epanomi, approximately 25 km southeast of Thessaloniki. In this unique ecosystem he planted mainly Greek, but also foreign grape varieties.
Vangelis Gerovassiliou was born in Epanomi to a farming and grape-growing family. Following his studies at Aristotle University of Thessaloniki's School of Agriculture, he specialised in Oenology, Viticulture, Wine-Tasting and the Technology of Wine-making equipment at the University of Bordeaux in France. During his studies, he was a collaborator of University of Bordeaux Professor Emile Peynaud and took part in his team, which was carrying out wine-tastings at the famous Chateaux of France.
