Our varieties and their history



Malagouzia is one of the most aromatic varieties of the Greek grapes. It comes from the mountainous Nafpaktia. The modern history of the variety starts at the beginning of the ‘70s, when Euaggelos Gerovasileiou with the help of the professor of the Agricultural University of the Thessaloniki Prof. Lgothetis, planted some rare Greek varieties at the Porto Caras Farm, where Mr Gerovasileiou worked as an enologist. This rare and very interesting variety of grapes did not take long to be distinguished due to its intense aroma which reminded Muscat, opening the way for the first varietal wines at the beginning of the ‘90s.
In nowadays Malagouzia is being cultivated at many places in Greece, giving –fresh and older- varieties of wine or it is being used in many mixtures of well-known brands.
It comes from Aetoloakarnania, but is cultivated in Peloponnesus, in Central Greece and in Macedonia, too. It mellows around the end of August.
It is a very vivid and productive variety, which is resistant to dry. It produces big grapes with thick, big grape berries which have a thin yellow-gold peel and sweet, soft inner which taste like muscat.
The wine, which is produced from the variety of Malagouzia, has a strong aroma –especially immediately after its production-, respectively of high level, of medium acuity which leaves a pleasant fruity aftertaste.
It is usually served along with grilled or baked fish, sea food, white meat, poultry meals and also with cheese of medium taste.





The variety of the white wine Chardonnay, which comes from Burgundy in France, is one of the most known among the world and we find it in Europe, where it comes from, but also in America, in South Africa or in Australia. Its popularity is due to the fact that is easily adjusts in many different kinds of ground and climate. The peel of it, which has a vivid yellow color, produces wines which have golden shades. It is considered one of the less classical varieties, gives out aromas which might be deferent depending on the ground it was cultivated, the vinification which gives a great opportunity to the producer to show his/her skills. Among the varieties of aromas that produces attention shall be drown on the honeysuckle, the acacia, and the fruity flavors of green apple, bananas, pineapple and other citrus.
In Greece it is cultivated in many different areas. It mellows at the last 10days of August. This variety can produce white fresh wines or wines that have been fermented and mellowed in oaken barrels with a variety of aromas. The taste of that particular wine is, in a balanced way, refreshing and vivid and lasts for a while. On appropriate ground, the white wines being produced from this variety can rich the greater amount of quality




Merlot is a variety of red wine which comes from Bordeaux of France, which is present in many places of the world. In Greece it is cultivated in Epirus, Thessaly, Macedonia, Peloponnesus and Central Greece. It mellows in the last ten days of August. This variety produces wines of high level, good sour, with particular color, soft and balanced flavor which can be considered receptive of mellowing. When it is mixed up with other wines, it improves their color and aroma.
The first recorded mention of Merlot was in the notes of a local Bordeaux official who in 1784 characterizes the wine, which produced of that variety, one of the finest. In 19th century it is systematically cultivated in Medoc in France. In Italy it becomes known from 1855 where it is cultivated in the area around Venice known as Bordò. Between the years 1905-1910 it is imported in the canton Ticino in Switzerland from Italy. During the ‘90s becomes well-known in the USA.
France is the country in which the 2/3 of the universal production of Merlot has been cultivated, among 120.000 hectares of ground. It is also cultivated in Italy, Switzerland, Rumania, California, Australia, New Zealand, Argentine, Canada, Chile, South Africa, Croatia, Hungary, Montenegro, Slovenia, as well as in other states of USA such as Washington and Long Island. It is usually cultivated at the same areas that we find the Cabernet Sauvignon, but also in colder parts of the same places.
Merlot grapes are identified by their loose brunches of large blue/black berries. Merlot thrives in cold soil, particularly ferrous clay. The respectively small production of bunches plays an important role to the improvement of the quality of the wine, as well as the age of the vine which contributes character to the resulting wine.
To the traditional wine of Bordeaux, Merlot contributes to the improvement in general of the resulting wine making it softer. Merlot in general generates wines with soft, fruity flavor and equivalent aromas.
The fruity flavors of Merlot include those of cherries, blackberries, but also that of olives, pepper, leather, mushrooms and tobacco. If the wine has been mellowing in oaken barrels, we can detect aromas such as chocolate, coffee, tobacco, vanilla, coconut and caramel.

Merlot –due to the varieties of aromas and flavors- can be served with many different kind of food. It would be a good choice for grilled meat, while the varieties with fruitier flavors and higher sour levels can be served with food such as salmon, dishes which have as basic ingredient mushrooms and salads too. The Merlot which have lighter flavor fit more with mussels, especially if they are served with bacon or prosciutto. It can also been served with light flavored cheese, which do not go against to the fruity flavor of the wine.