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It is produced from the Greek variety Malagousia, which was rescued from extinction thanks to the efforts of Vangelis Gerovassiliou. After pre-fermentation cryoextraction, the vinification takes place in stainless steel tanks at 18 °C, while a quantity is vinified in French oak barrels. The wine remains with 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 citron. In the mouth it is presented rich and full of lemon aromas, which give a balanced finish. Served at 8–10 °C.
It is combined with seafood, poultry, pasta with light sauces and fresh vegetable salads, Mediterranean and Asian cuisine.
