Ktima Ligas, Bucephale, 2018

Wild Flowers, Tar, Crushed Berry

Thomas Ligas began his quest to get to know the local ecosystem intimately in 1985, looking into traditional methods of viticulture and vinification in an attempt to find ways to accentuate the distinctive qualities of the terroir. Many grape varieties fell from favour after phylloxera in the 19th century nearly wiped out vine growing across Europe, and so in many ways Ktima Ligas is trying to resurrect these old varieties and farming methods. Today the Ligas family, Thomas, Jason and Meli, work hard to find that perfect balance between quality and quantity, although the former always takes precedent. They see their approach as being more than just organic and only use indigenous Greek grape varieties, some of which had nearly been forgotten, such as Kydonitsa.

Bucephale is the pride of the winery, made only in exceptional vintages and one of the first wines they made, with the king of the region, Xinomavro. Grapes are hand-harvested before natural fermentation. Maceration of entire grape for more than 30 days by “diffusion method”. Matured for 18 months in French, oak barrels.