Wine in Epanomi
― where one of Greece's finest wine estates makes Assyrtiko this close to the sea ―
Epanomi is a quiet village 34 km south of Thessaloniki. It's known locally for its traditional tavernas, its beach at Potamos, and — increasingly — for a winery that has changed how Greek wine is understood internationally. The Gerovassiliou estate, founded in 1981 by Evangelos Gerovassiliou on the slopes above the village, now produces wines that appear on serious wine lists in London, New York, and Tokyo. They make them 30 minutes from Thessaloniki Airport.
Gerovassiliou Estate
The estate sits on a slope above Epanomi with views over the Thermaic Gulf. Evangelos Gerovassiliou trained in Bordeaux (with Émile Peynaud, one of the 20th century's most important winemaking figures) before returning to revitalise a near-forgotten Greek variety: Malagousia. The estate now works with Malagousia, Assyrtiko, Viognier, Syrah, and others.
What makes the wines interesting: the maritime influence from the Gulf, the calcareous soils of the Epanomi hills, and a winemaking philosophy that respects variety expression without over-manipulation. The Malagousia is floral and precise; the Assyrtiko from Epanomi is more rounded than its Santorini counterpart. The reds — Syrah and local blends — have improved steadily over the last decade.
Winery visits are possible but require a prior appointment (contact through the estate website). The wine museum on the estate, which displays a collection of antique corkscrews and winemaking tools, is open during visits.
Other Local Wine
The Epanomi zone is part of the broader Thessaloniki wine region, a PGI (Protected Geographical Indication) area covering the hills between Thessaloniki and Chalkidiki. Several smaller producers work in the area, some offering cellar-door sales without appointment. Village shops and the local market in Epanomi carry a selection of Macedonian wines including local labels — considerably cheaper than Thessaloniki wine shops.
Wine with Food: The Local Pairing
The natural pairing for Epanomi white wine: the seafood from Nea Michaniona (12 km away). Malagousia with steamed mussels is one of those local combinations that exists because everything comes from the same small geography. The crisp acidity cuts the brininess; the floral character complements the iodine notes. If you're planning a seafood lunch at Michaniona, bring a bottle of Gerovassiliou Malagousia from the estate shop. The fish tavernas will open it for you.
Getting to Epanomi
34 km south of Thessaloniki, about 38 minutes by car. Follow the coastal road through Peraia and Nea Epivates, then inland to Epanomi village. The Gerovassiliou estate is signed from the main village approach road.
