At Ktima Gerovassiliou the vineyard is cultivated with great care and enthusiasm that leads V. Gerovassiliou to constantly research and experiment with Greek and foreign varieties, both well and less known ones. New technological advances blend well with tradition throughout vine growing and vinification processes.
The aim is to produce high quality wines from grapes cultivated exclusively in the privately-owned vineyard; wines that carry all distinct characteristics of the specific microclimate (terroir) of Epanomi region, în north of Greece. V. Gerovassiliou is clearly one of the very best (if not the best) producers in Greece, and one of the best greek oenologist. A dinner with him is a very interesting experince. Also the wines from Gerovasiliou winery!
Q: Mr. Gerovasiliou, you are recognised as the father of Malagousia grape variety. Tell me more about this.
A: There were over 300 local varieties of grapes in Greece but many of them are now gone. This variety is still cultivated in some localities in personal vineyards. This is how it managed to preserve in time, exactly like some small islands. From all these montane villages the best clones of Porto Carras were selected.
Arround 1977-1978, the selection of a Malagousia clone was achieved, which even today form the cultural foundations, which expanded considerably in the northern Greece. We are grateful that we benefit even nowdays from it. When the vineyard reached maturity, Professor Peynaud was called in to direct the wine making, true to the ancient Greek tradition and modern Bordelais practice, to determine the blend to produce the range of wines in Porto Carras winery.
Q: What inspires you when you make wine?
A: Ample red wines, which carries all the grace of the Rhone wine tradition, are a source of inspiration for me.
Q: The minerality is an important component of greek wines. How you define it?
A: It depends on the zone and the terrioir. For instance in Santorini volcanic soil ispreferred but only there. We also have mineral wines in other zones influenced by soil, air but usually for Greek wines we find this minerality which combines very well with Greek food.
Q: Have you tasted Romanian wines?
A: Tomorrow! I can’t wait to taste Feteasca Neagră. I head a lot of good things about it. At Xinomavro we have 3 varieties. I am curios to see Romanian varieties. I like to create numerous blends, for instance Malagousia with Viognier, which combines refinement and elegance. Q: What’s your favorite Greek wine variety?
A: Of course, Malagousia!
Q: Tell me three Greek wines which you like.
A: Ovilos from Biblia Chora, Assyrtiko from Sigalas. As for red wines it is a bit more complicated since there are considerable efforts made with Xinomavro, Agiorgitiko, but we still have to work on that. Last night we had a blend of 3 varieties. Limnio is very strong, masculine, Mavrotragano has tanins and Mavrudi is more balanced, smooth and elegant. I think that none of them are as equally expressive as when they are blended. As for the final product, you have tasted it already.
Q: Do you have a message for Romanian wine enthusiasts?
A: Tomorrow I will taste some Romanian wines and I hope that I’ll have something to say afterwards. Romania has a geographical advantage, which should not be neglected, similar to the Bordeaux region. I heard interesting things, tomorrow I will find out more. (credit foto teaser: weinkenner.de)