On the brink of extinction until 1980, Malagousia is now one of the most prominent indigenous white varieties and has been planted throughout Greece, most notably Central(Attica, Evia, Atalanti) and North(Epanomi, Amynteo). Malagousia is a major exponent of the modern renaissance of the Greek wine in the last twenty five years. It is widely considered a world class grape, producing outstanding dry whites, as well as a few dazzling sweet examples. Malagousia makes wines which have medium pale, lemon color with greenish tints, very intense and highly expressive aromas of peach, pear, green pepper and sweet spices. On the palate it is rich, round, mellow and high in alcohol. Sweet versions are made with late harvest grapes as they are even more dense and more aromatic. In general, oak ageing flatters Malagousia, but many stainless steel versions are equally impressive. Malagousia is a hugely successful variety, widely acclaimed around the world. Its wines are grand examples of aromatic whites, full of vibrancy and complexity. When dry, it can be an exquisite match to green salads and low fat fishes. Sweet wines are finely paired with fruit desserts. Dry Malagousia can age in the bottle for four years or more while sweet wines need four to seven years to unfold their potential.