Malagousia

Malagousia stands as one of the most remarkable comeback stories in the world of wine. By the 1960s and 1970s, the variety had nearly vanished entirely from Greek viticulture. Professor Vassilis Logothetis rediscovered it growing in Nafpaktia, in the Aitoloakarnania region of Central Greece, and his find set the stage for a full revival. Around 1983, Evangelos Gerovassiliou of Ktima Gerovassiliou took up the cause, propagating the grape widely and demonstrating its commercial potential. Roxane Matsa of Domaine Roxane Matsa joined that effort, and together their work transformed Malagousia from a forgotten curiosity into a flagship of the modern Greek wine renaissance.

• Near extinction by the 1960s-1970s with only remnant vines surviving in Nafpaktia
• Rediscovered by Professor Vassilis Logothetis in the Aitoloakarnania region
• Rescued and propagated by Evangelos Gerovassiliou around 1983
• Now covers over 500 hectares across Greece

The grape's homeland is Central Greece, specifically the Aitoloakarnania region where it was rediscovered, but Malagousia now spreads across much of the country. Primary growing regions include Macedonia in the north, Thessaly, Central Greece, Attica, and the Peloponnese. It also thrives on the islands of Rhodes and Paros. Vineyards reach elevations up to 350 meters, with limestone and clay soils predominating. A Mediterranean climate brings warm temperatures moderated by cooling sea breezes, conditions that help the variety maintain its signature aromatic intensity.

• Native to Central Greece (Aitoloakarnania), now grown nationwide
• Key mainland regions: Macedonia, Thessaly, Attica, Peloponnese
• Island plantings established on Rhodes and Paros
• Limestone and clay soils at elevations up to 350 meters

Malagousia produces wines of medium pale, lemon-green color with a highly aromatic, expressive bouquet that sets it apart from most other Greek whites. The nose delivers peaches, green bell pepper, fresh herbs, flowers, citrus, and tropical fruits in a rich, layered combination. On the palate, the wine is round and full-bodied with moderately high alcohol around 13 percent. Winemakers vinify it in stainless steel to lock in that fresh aromatic character, or use oak barrels to build additional texture and complexity. Malagousia frequently appears as a blend partner for Assyrtiko, where it contributes middle body weight to that leaner, more mineral variety.

• Pale lemon-green in color with an intensely aromatic bouquet
• Aromas of peach, green bell pepper, fresh herbs, flowers, citrus, and tropical fruit
• Round, full-bodied palate with around 13% alcohol
• Blended with Assyrtiko to add mid-palate weight

Malagousia is produced in both dry and sweet styles. Dry versions made in stainless steel are best consumed young to showcase their fresh aromatics, though they hold well for four or more years with proper cellaring. Sweet styles have greater longevity, developing well over four to seven years. The grape's versatility across styles, combined with its unmistakable aromatic profile, has made it one of the most commercially successful indigenous Greek varieties of the modern era.

• Produced as dry and sweet wines
• Dry styles age 4+ years; sweet versions 4-7 years
• Stainless steel vinification preserves fresh, aromatic character
• Oak barrel aging adds complexity and body