Ronceray is a wonderful step-up in complexity and intensity from the simple, but also beautiful" Anjou Blanc from Chateau de Plaisance. Harvesting on the Chaume hill is manual and after a gentle cold pressing of the grapes, fermentation takes place with indigenous yeasts. 30% of the wine is matured in Burgundy barrels for 12 months and the barreled part...
A natural Roditis wine sourced from organic permaculture vineyards at an altitude of 90 meters, with limestone and clay soils. The grapes are harvested by hand, followed by destemming and maceration with the stems for approximately 2 days in a stainless steel tank. The must is transferred to a stainless steel tank, where fermentation is completed with...
Pata trava is a Xynomavro made using direct pressing to prevent it from taking on color, and it represents a unique expression of the variety’s natural vinification from the Ligas winery. Based on its winemaking technique, it is a rosé, but it is actually closer in character to a skin-contact orange wine, made without any intervention whatsoever. A golden...
Antigonisme is a natural white wine of the blanc de noirs style made from Moschomavro grapes from the Liga estate, sourced from organic permaculture vineyards at an altitude of 100 meters, with limestone and clay soils. The grapes are harvested by hand, followed by destemming and a brief maceration for 3 hours in a stainless steel tank, following the...
Lamda Assyrtiko is produced from 16-year-old vines planted in limestone and clay soils at an altitude of 100 meters, facing north-south, on 1.8-meter-high trellises. Harvesting is done by hand, and fermentation begins with skin contact for 7 days in stainless steel tanks at 16–18°C. The final must is transferred to a stainless steel tank to complete...
A 100% Roditis wine made with skin contact, from 30-year-old vines cultivated organically using permaculture principles, on limestone, clay, and sandy soils at an elevation of 120 meters with a north-south orientation. The harvest is done by hand and fermentation is spontaneous, as with all of the winery’s zero-intervention wines. Vinification involves...
Asyrtiko Barrique comes from 18-year-old vineyards in Pella, planted in limestone, clay, and granite soils, with a north–south orientation and cultivated organically using permaculture principles. The harvest is done by hand, and fermentation takes place with indigenous yeasts. This is followed by maceration with whole grapes for 7 days in a stainless...
100% Kydonitsa grapes undergo orange maceration with whole berries, which are left to macerate for 7 days in stainless steel tanks. It is then transferred to 400L Austrian oak barrels, where fermentation is completed, and it remains there in contact with the lees for 6 months before bottling. Exotic fruits and floral notes on the nose, a nutty character...
Roditis Maceration is an orange wine made from 100% Roditis grapes, sourced from 18-year-old vineyards at an altitude of 150 meters in Pella, with limestone, clay, and sandy soils and a north–south orientation, cultivated organically using permaculture principles. Harvesting is done by hand, and vinification follows a non-interventionist approach, with...
Le Rosé is a pure, natural expression of the Xinomavro grape from Pella, crafted according to the Ligas family’s philosophy of minimal intervention. The grapes come from 20-year-old vineyards, organically cultivated using permaculture principles, on limestone and clay soils. Vinification follows the rosé de saignée method, with 24 hours of maceration in a...
Moschomavro MVL is an authentic, low-intervention expression of this rare variety from Pella, where the Ligas family works using organic practices and permaculture principles. The grapes come from 13-year-old vines in limestone and clay soils, harvested by hand and fermented spontaneously with native yeasts. Vinification follows a zero-intervention...
Sauvage Bleu is a red wine made from 100% Limniona grapes, sourced from 12-year-old vines growing at an altitude of 300 meters in Pella, with a north–south orientation and cultivated organically using permaculture principles. The harvest is done by hand, and fermentation takes place with indigenous yeasts, involving a very gentle maceration of whole...
