The Malagouzia variety has gained immense popularity in recent years among Greek producers and consumers alike. It originates from Aetolia-Acarnania and was nearly extinct until the 1970s, when a few vine cuttings were saved and sent to the Wine and Vine Institute in Lykovrysi, Attica. Later, in the mid-1970s, these cuttings were sent to the experimental vineyard of Porto Carras, maintained by Professor Vasilis Logothetis from Aristotle University of Thessaloniki. At that time, a young Evangelos Gerovassiliou vinified it and recognized its potential. In 1981, he planted it in his vineyard in Epanomi, Thessaloniki, significantly contributing to its growing reputation and the expansion of its cultivation throughout Greece.
Malagouzia is an early-ripening variety, vibrant and very sensitive to diseases. It is quite productive, yet its organoleptic characteristics remain intact even at high yields. The wines produced are aromatic, featuring floral and herbal notes, with fruity characteristics, particularly citrus and stone fruits dominating. It has a fairly full body with relatively high alcohol content and moderate acidity.
Primarily, it produces dry wines, but it can also be found in sweet vinifications, as well as in orange versions. Sometimes it is vinified or aged in barrels, and blends with the Assyrtiko variety are not uncommon, adding "nerve" and refreshing acidity. It is not intended for aging. Wines made from Malagouzia are gastronomic, ideal for a wide range of pairings. They pair beautifully with seafood and fish, poultry, as well as Mediterranean dishes featuring herbs and aromatic plants.
It is included in the wines of Protected Designation of Origin Rhodes and in many wines of Protected Geographical Indication across various regions of Greece.