Marinos Skolarikos 2021-09-30


The story begins in 2005 when Katerina Karampatea started her first job as a head

oenologist at the same winery where Yiannis Triantafyllidis was working as the production

and vineyard management. They decide not only to join their lives but also their dreams, to create their own winery.

Near the family home in Kokkinogeia there is a 2.5ha vineyard which belongs to the family. In 2009, they decide to plant the Greek varieties Malagouzia, Assyrtiko, Muscat of Alexandria and Alsace Gewurztraminer. In 2019, the winery Domaine de la Rose Rouge, Ktima Erithrou Rodou, is founded. Everything is ready for the for the winemaking and bottling of the Estate's first wine, Malagouzia 2020.

 Let's meet Malagouzia!

Malagousia is the quintessence of the modern renaissance of the New Wines of Greece witnessed in the last twenty years. It is the personification of the way Greek wine producers are rediscovering their potential. In the 1970s, Malagousia was a white variety known to very few and thought to be extinct. Today, after painstaking work from university professors and top growers, Malagousia is widely considered a world class grape, producing outstanding dry whites, as well as a few dazzling sweet examples.

Malagousia makes wines that are medium pale, lemon green in color while the nose is very intense and highly expressive, showing hints of peaches, green bell pepper, basil and flowers. On the palate, it is round, full but always fresh, with moderately high levels of alcohol. Sweet versions are made with late harvest grapes as they are even more dense and more aromatic.


About this  excellent wine

Malagouzia 100%, 2020 White dry wine, Protected Geographical Indication Drama

Harvest method: 100% manual

Vineyard area: 0.85 ha

Planting year: 2009

Yield per hectare: 26.5 hl/ha

Altitude: 200m orientation: North-South

Soil & Subsoil: Sandy with various pebbles Surface and cross-cutting, ending in rocky outcrops.


Vinification: Harvesting is done manually and the grapes are harvested by hand and are transported quickly to the winery. Initially, first, the de-stemming is carried out. The grape pulp is first cold pressed for 16 hours at 8oC. Only the grapes are collected the lees as we do not use any of the must pressure.

Aiming to obtain the highest quality characteristics, we choose to vinify only the must from the flow even if we lose 1/3 of our total volume. The alcoholic fermentation takes 3 weeks and takes place in stainless steel tanks under controlled low temperatures.

At the end of the end of the alcoholic fermentation we do a first clarification in order to keep only the fine lees and the wine continues to mature for 5 months in contact with them. A light microfiltration is carried out exactly before bottling.


Tasting description. Aromatic trip to the sea carpet of lemon blossom, roses, lychee, caramelized tangerine peel, pears, minty notes. Unique elegance, aromatiC

 and taste balance with a long aftertaste of rose delight.




Cheers!, ktima erythrou rodou

Photo Credit: Sofia Giourouki