Malagousia, the queen of the Greek vineyard, was first planted by Kir-Yianni in a a small vineyard of merely 0,8 hectares at an altitude of 720 meters on the hill of Samaropetra in Amyndeon in 2004. The orientation of the vineyard is northwest with an average gradient of up to 15%. The climate of the area with its cold winters and hot summers tempered by the influence of the neighbouring four lakes favours the cultivation of varieties for white wine production. The vines are naturally healthy yet low in vigour and yield thanks to the
site’s poor sandy-loam soil and Guyot trellis pruning.The resulting single vineyard wine displays exceptional finesse and entices with a high aromatic intensity and crisp acidity, distinctive of its cool and mountainous terroir.
A pre-fermentation cold maceration (or cold-soak) is applied to the entire Malagousia crop to increase the aromatic intensity of the final wine. The must is clarified by judicious static racking. The grape must goes on to ferment in stainless steel tanks under strictly controlled conditions at a temperature between 16-18°C. The wine is allowed to rest sur lies together with the fine lees, and batonnage is carried out for 4 months. The aid of enzymes helps to increase the mouthfeel and balance of the finished wine.