Ktima Ligas

Wines from Ktima Ligas: buy at the best price

A major figure in Greek natural wine, the Ktima Ligas estate has been crafting living and distinctive wines since 1985 in the heart of Pella, in northern Greece. Pioneers of organic farming and permaculture, the Ligas family works exclusively with indigenous grape varieties — such as Roditis, Assyrtiko, Kydonitsa and Xinomavro — without additives or filtration. Macerations, ageing on lees and amphora vinifications give birth to cuvées of great purity, sought after by natural wine enthusiasts and the finest restaurant tables. 

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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 the Ktima Ligas Estate

The story of the Ktima Ligas estate begins in the early 1980s, when Thomas Ligas, after studying oenology in France, returned to settle in Pella, near Giannitsa, in northern Greece. Convinced early on by natural farming and inspired by the ideas of Japanese philosopher Masanobu Fukuoka, he officially founded the estate in 1985 and banned all chemicals. His quest: to rehabilitate native Greek grape varieties that had been neglected at the time and to reveal the unique potential of the Pella terroir, at a time when most winemakers were betting on international varieties.

Over time, his twin children, Mélissanthi (Méli) and Jason, joined the family adventure. Trained in oenology in Montpellier and then having passed through great estates, including the Jacques Selosse house in Champagne, they brought a true creative revolution to the winery. Today, the Ktima Ligas estate has become an international reference in natural wine, featured on the lists of the finest Michelin-starred restaurants in Europe, while remaining faithful to the pioneering spirit and uncompromising philosophy of its founder.

Terroirs and Vines of the Ktima Ligas Estate

The vineyard of the Ktima Ligas estate extends over approximately seven and a half hectares, on the slopes of the Pella valley and the foothills of Mount Paiko, in Greek Macedonia, at nearly 250 metres above sea level. This historically rich land was, as far back as Antiquity, nicknamed the mother of wine: it is here, in the city of Pella, birthplace of Alexander the Great, that the vine flourished and the cult of Dionysus was celebrated.

The soils, composed of clay, limestone and well-drained silty sands, bring freshness and minerality to the wines. The vines, trained in pergola and some over forty years old, receive no chemical treatments. True to permaculture principles, the estate promotes biodiversity and polyculture, with olive trees and citrus fruits, to maintain a living ecosystem where the terroir expresses itself with sincerity.

Vinifications of the Ktima Ligas Estate

At the Ktima Ligas estate, vinification follows a minimalist approach that allows the grapes to express themselves. Harvesting is done by hand, from mid-August to the end of September, and fermentations start spontaneously using only indigenous yeasts. No fining, no filtration, and zero or very low sulphur doses: the wines are aged according to the grape variety and the plot, in oak barrels, stainless steel tanks, concrete or locally crafted terracotta amphorae.

Maceration is the estate's signature. The white wines spend a few days on their skins to gain texture and breadth, while the reds can macerate for up to fifty days for the most ambitious cuvées. Only the free-run juice is kept, with press juice being set aside, and extended lees ageing in barrels brings depth and complexity to the wines, both red and white.

The Cuvées of the Ktima Ligas Estate

The white range showcases the Roditis, a grape variety that Thomas Ligas helped to rehabilitate. The Roditis is available in several versions: a lively Roditis Pella aged in tank, a more complex Roditis Barrique aged in old barrels, and a Roditis Macération with orange wine accents. The Assyrtiko, another great Greek grape variety, yields the Assyrtiko Lamda aged in stainless steel and a fuller Assyrtiko Barrique. The Kydonitsa, rare and aromatic, is notably vinified in amphorae in the Gaia cuvée. The estate also offers the Apla, an accessible and pleasurable blended white.

Several cuvées explore the boundary between white, rosé and orange. The fascinating Spira is a blanc de noir of Xinomavro aged in solera, with notes of candied orange and red fruits. The Pata Trava, made from a direct pressing of Xinomavro, offers a lightly rosé hue and a remarkable texture, also available in a Pata Trava Rosé version. The Xi-Ro, an original creation of the estate, blends Xinomavro with a touch of Roditis vinified separately for a wine full of freshness.

On the red side, Xinomavro reigns supreme. The Bucéphale, the flagship cuvée named after Alexander the Great's horse, is a Xinomavro of long maceration and extended barrel ageing — deep, structured and built for cellaring, produced only in the greatest vintages. The estate also produces more supple Xinomavro wines, a delicate Limniona with floral and lilac notes, as well as a light and fragrant Moschomavro, all testaments to the richness of Pella's native red grape varieties.

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