Ktima Ligas

Wines from Domaine Ktima Ligas: buy at the best price

A leading name in Greek natural wine, Domaine Ktima Ligas has been crafting distinctive, vibrant wines in the heart of Pella, northern Greece, since 1985. Pioneers of organic farming and permaculture, the Ligas family works exclusively with indigenous grape varieties, including Roditis, Assyrtiko, Kydonitsa and Xinomavro, without additives or filtration. Maceration, aging on the lees and amphora vinification produce exceptionally pure cuvées sought after by natural wine lovers and top restaurants. 

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Ligas Roditis Macération 2018
2 in stock
99822
White
75cl
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Outside France | Grèce - Pella

Ligas Roditis Macération 2018 blanc

€36.00 inc-VAT per bottle
€30.00 ex-VAT

History of Domaine Ktima Ligas

The story of Domaine Ktima Ligas began in the early 1980s, when Thomas Ligas returned from studying enology in France to settle in Pella, near Giannitsa in northern Greece. An early believer in natural farming and inspired by the ideas of Japanese philosopher Masanobu Fukuoka, he officially founded the estate in 1985 and eliminated all chemical treatments. His mission was to revive neglected indigenous Greek grape varieties and reveal the unique potential of Pella’s terroir at a time when most winemakers favored international varieties.

Over time, his twins, Mélissanthi (Méli) and Jason, joined the family venture. Trained in enology in Montpellier and having worked at leading estates, including the Jacques Selosse house in Champagne, they brought a creative revolution to the winery. Today, Domaine Ktima Ligas has become an international benchmark for natural wine, featured on the wine lists of some of Europe’s finest Michelin-starred restaurants, while remaining true to its founder’s pioneering spirit and uncompromising philosophy.

Terroirs and Vines of Domaine Ktima Ligas

The vineyards of Domaine Ktima Ligas cover approximately seven and a half hectares on the slopes of the Pella Valley and the foothills of Mount Païko in Greek Macedonia, at an altitude of nearly 250 meters. Steeped in history, this land was known as the mother of wine even in antiquity: it was here, in the city of Pella, Alexander the Great’s birthplace, that vines flourished and the cult of Dionysus was celebrated.

The well-drained soils, composed of clay, limestone, and silty sands, bring freshness and minerality to the wines. The pergola-trained vines, some forty years old or more, receive no chemical treatments. True to permaculture principles, the estate encourages biodiversity and mixed farming, with olive and citrus trees helping to sustain a living ecosystem in which the terroir can express itself authentically.

Winemaking at Domaine Ktima Ligas

At Domaine Ktima Ligas, winemaking follows a minimalist approach that lets the grapes speak for themselves. Harvesting is done by hand from mid-August to late September, and fermentation starts spontaneously with indigenous yeasts alone. There is no fining or filtration, and sulfur additions are either nonexistent or very low. Depending on the grape variety and parcel, the wines are aged in oak barrels, stainless steel or concrete tanks, or locally made terracotta amphorae.

Maceration is the house’s signature. White wines spend a few days on their skins to gain texture and breadth, while the most ambitious red cuvées may macerate for up to fifty days. Only free-run juice is kept; press juice is set aside. Extended aging on the lees in barrels brings depth and complexity to both reds and whites.

The Cuvées of Domaine Ktima Ligas

The white wine range celebrates Roditis, a grape variety Thomas Ligas helped revive. It comes in several versions: a lively, tank-aged Roditis Pella; a more complex Roditis Barrique aged in old barrels; and a Roditis Macération with orange-wine character. Assyrtiko, another great Greek grape, yields the stainless-steel-aged Assyrtiko Lamda and a fuller-bodied Assyrtiko Barrique. Rare and fragrant Kydonitsa is notably vinified in amphora for the Gaia cuvée. The house also offers Apla, an approachable, appealing white blend.

Several cuvées explore the boundary between white, rosé, and orange wine. The fascinating Spira is a solera-aged blanc de noirs made from Xinomavro, with notes of candied orange and red fruit. Made from directly pressed Xinomavro, Pata Trava has a lightly pink hue and a remarkable texture; it is also available as Pata Trava Rosé. Xi-Ro, an original creation of the estate, blends separately vinified Xinomavro and a touch of Roditis for a wine full of freshness.

Among the reds, Xinomavro reigns supreme. Bucéphale, the flagship cuvée named after Alexander the Great’s horse, is a Xinomavro made with extended maceration and prolonged barrel aging. Deep, structured, and built to age, it is produced only in exceptional vintages. The estate also makes softer Xinomavros, a delicate Limniona with floral and lilac notes, and a light, fragrant Moschomavro—all showcasing the richness of Pella’s indigenous red grape varieties.

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