Vineyard and Winemaking
The first Malagousia vines were planted in the vineyards of Adam wines in 2005, on carefully selected plots of schist soils with a 10-15% slope. After a second planting that took place in 2010, a total of 1.5 hectares of Malagousia are cultivated using organic methods and focusing on low yields of no more than 3.5 tons of grapes per hectare. These grapes are hand-picked and strictly selected on the vine and at the winery, before they are kept for a short period of skin contact at a temperature of 10-12 oC, which helps to extract more aromas. After the end of fermentation, the wine stays for 2 months on its lees with frequent gentle stirring. This process in combination with the potential of this indigenous grape variety, gives a wine with a distinct and explosive aromatic character and a rich texture.
The wine has a bright golden color with green hues. On the nose, the intense fruity aromas of peach, grapefruit and citrus peel are enhanced by floral and herbal notes. On the palate, the juicy fruit flavors are balanced by the round mouthful and underlined by a long, fragrant finish.
This aromatic wine can be perfectly enjoyed as an aperitif, but can also be paired to a wide range of dishes, such as salads, pasta in white sauce, roasted chicken, salmon or sea-food in garlic sauce. It is served at a temperature of 10-12 oC and it is best to be enjoyed fresh, although it can be kept for 1-2 more years.
Awards in competitions
Lefki Rahi/Malagousia 2011 - Silver Medal, Berliner Wein Trophy 2012