Ktima Gerovassiliou composes a legendary storyline with the map unfolding endless vineyards, modern facilities and inspired guided tours.
The most special welcome among vineyards grants the most immersive experience…
Dating back from 1981 until present…a complete “wine” narrative. The production of quality wines from the privately owned vineyard with the typical characteristics of the microclimate (terroir) of the region offers an authentic tour at an endless wine universe. With the cultivation of the vineyard being notably attended and with continuous experimentation at the study of Greek and international varieties along with the evolution of technology conversing with tradition throughout the viticulture and winemaking.
After all, during the last 150 years, wine has experienced a huge evolution as art and science, with modern oenology honoring the timeless art of winemaking and demonstrating the importance of wine in the history and diversity of European culture. Guided tours at Ktima Gerovassiliou are multicultural for all visitors who love nature, wine and history, with the experience each time being differentiated depending each season as visitors observe the changes of the landscape at the vineyard and the whole spectacle oozing charm and finesse.
The Wine Museum at Ktima Gerovassiliou
Next to the underground aging cellar and wine tasting room, the Wine Museum at Ktima Gerovassiliou “draws” its own visual narrative…When Art History meets Archaeology with wine as the main speaker, a museological curation is compiled that is at least uniquely enchanting with an unsurpassed wine heritage opening a new window at the world.
With the narrative unraveling somewhere in 1976, where Vangelis Gerovassiliou starts discovering and collecting viticulture, winemaking, bottling and barrel-making tools from around the world. His collection of openers in particular, which dates back to the 1970s, numbers more than 2,600 items and ranks him as one of the largest collectors of openers in the world. It includes rare and unique openers from the 18th century, milestones of technological development, high aesthetics and social symbolism.
The museum’s acquisitions based on their role make up two large collections: the collection of openers, bottles, vases, ancient Greek banquet objects and the collection of viticulture, winemaking, barrel making and bottling tools. The proximity to the vineyards, winery and wine tasting rooms enhance, depending on the season and visitor’s experience. Wine, its production method and its importance for people are the central museological keystones at the Wine Museum of Ktima Gerovassiliou. Through one of the most important goods that our country produces, the bridge created between past and ever present offers a unique dialogue and narrative.
Harvest…a marvellous celebration
The history of the vine is lost in the depths of the centuries. It is noteworthy that the seeds of wild grapes have been found even in caves inhabited by nomadic prehistoric races according to archaeological sources. Harvest is the peak moment at the end of Summer when aromas ‘swirl’ from nature into your glass. A “Mapping” vast, essential and difficult. With meticulous work and attention, with respect for fruits and nature and with a measure of pride for the efforts of the entire year by Ktima Gerovassiliou.
The Wine Specialists of the Estate recommend…
4 + 1 wines & their flavorful combinations…
MALAGOUZIA
It is produced from the Greek variety Malagouzia, which was saved from extinction thanks to the efforts of Vangelis Gerovassiliou.
After pre-fermentative cold maceration, vinification takes place in stainless steel tanks at 18-20 °C, while a quantity is vinified in French oak barrels. The wine remains on its lees for a few months, gaining in structure and body.
It has a bright straw color with greenish highlights and aromas of ripe fruits such as pear, mango and citrus. In the mouth it is rich and full of lemon aromas, which provide a balanced finish.
Served at 8-10 °C.
Flavorful combinations: Mediterranean dishes, seafood, poultry, pasta with light sauces and fresh vegetable salads.
VIOGNIER
It was born from the fine Viognier variety of the privately owned vineyard, which was planted at Ktima Gerovassiliou in 1993 with the cooperation of the Agricultural Department of University of Athens.
After pre-fermentative cold maceration and fermentation in French oak barrels, the wine is aged for a few months together with its lees, thus acquiring an enriched flavor.
Its color is intense golden yellow and it presents a rich varietal character with aromas of apricot, peach and notes of tobacco in the long aftertaste.
Able to age and is served chilled at 10-12 °C.
Flavorful combinations: fish with oily flesh, shrimp with white sauce, asparagus, special flavors (lobster, crab), Asian cuisine.
XINOMAVRO
It is produced from the Greek variety Xinomavro, a charismatic but demanding variety from Macedonia that was perfectly acclimatized to the microclimate of Epanomi.
After pressing, must remains with the grapes for a few hours at a low temperature with the vinification taking place in stainless steel cooling tanks at 18 °C. The wine remains on its lees for a few months, gaining in structure and body.
It has a pale pink-salmon color and a strong flavorful character with aromas of citrus fruits (pink grapefruit), forest fruits, cherry and strawberry. In the mouth is rich, with very good acidity and balance, but also a strongly aromatic aftertaste (sour cherry-cherry).
Served at 10-12 °C.
Flavorful combinations: Lobster, saganaki shrimps with tomato, pasta with minced meat, ladera, summer Mediterranean and exotic flavors.
AVATON
It is produced from the Greek native varieties Limnio, Mavroudi and Mavrotragano. Limnio – mentioned by Aristophanes as “limnia vine” in the 5th century BC. – is the oldest Greek variety , dominating at the wine.
After the extraction and completion of alcoholic and malolactic fermentation in special Burgundy oak tanks, wine is aged for approximately 12 to 18 months in French oak barrels. It has a bright deep purple color, a complex bouquet of spices with ripe black fruits (blackberry), raisin, coffee and cocoa.
In the mouth gentle tannins are supported by plenty of fruit, creating strength and balance. Its aftertaste is lasting with repetition of spices.
It has great aging potential (15-20 years) and is served at 16-18 °C.
Flavorful combinations: red meats in a pot with spicy sauces, bushmeat.
SYRAH
It is produced from the oldest vines of Ktima Gerovassiliou, over 25 years old, with small yields.
Extraction and fermentation takes about 20 days, followed by malolactic fermentation and then aging in French oak barrels in the underground cellars from 12 to 18 months.
It has a dense black-red color with violet hues and a complex “nose” (bouquet), where aromas of ripe plum, berry and red pepper dominate.
In the mouth is very rich, with firm tannins, crusty and with a great aftertaste.
Ideal for connoisseurs looking to cellar red wines for 20-25 years.
Served at 16-18 °C.
Shortly before consumption, the wine opens up in aromas, if it is decanted for 30′ in a glass decanter.
Flavorful combinations: bushmeat, lamb with vegetables, red meat fillets, hard cheeses.
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