Vinification The vineyard is on sandy with marine fossils soil. Manual harvesting is followed by skin contact cold maceration for a few hours.The wines is oak-fermented for 11 days at low temperature (18 degrees C). Malolactic fermentation is avoided to preserve the natural acidity of the wine. It is then aged for five months in French oak barrels (85% new, 15% 2-year-old) with weekly stirring of the lees to increase complexity.
Taste Profile From the very rich vintage of 2003 Gerovassiliou has produced a delicate and subtle wine which achieves varietal expression while being quite individual. The wine is still improving.
Awards Thessaloniki International Wine Competition 2005: Gold Chardonnay du Monde 2005: Silver