At Ktima Gerovassiliou, the single, private vineyard is cultivated with great care and enthusiasm, which leads to constant research and experimentation with Greek and international varieties. New technological advances blend well with tradition throughout the vine growing and vinification processes to produce high quality wines that carry all the distinct characteristics of the terroir of Epanomi. The climate is Mediterranean with mild winters and hot summers, tempered by sea breezes. The vineyard is surrounded on three sides by the sea, which is three kilometres away, while its west side faces the Thermaic Gulf, Mount Olympus and the beaches of Pieria. The vines are grown in soils which are mainly sandy with a few clayey substrates and calcareous rocks. It is rich in sea fossils, as the surrounding hilly area was formed by sea deposits.

The Malagousia (pronounced Mah-lah-gou-ZYA) grapes were macerated on the skins to extract the desired level of aromas and flavours. The must was static settled, and the majority was fermented in stainless steel at controlled temperatures of between 18 to 20°C; while 20% was vinified in seasoned French oak. Clarification took place by gravity. The wine was then matured on the lees for approximately two months with regular bâtonnage (lees stirring) which imparted texture and complexity.