A white variety originating from Etoloakarnania and cultivated in Macedonia (Halkidiki, Thessaloniki) and here and there in Central Greece (Etoloakarnania, Phthiotis, Attica) and the Peloponnese. It ripens in late August.
The Malagousia may yield barrel-fermented or barrel-aged wines that that have a high alcoholic strength, a distinctive, rich aroma, medium acidity and a full and well-rounded palate. It is used in making certain Vins de Pays (of Epanomi, of Sithonia).
[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]