Liga Bucephale Liga Bucephale
Liga Bucephale
red
Organic Certified

06533

This product is no longer in stock

Liga Bucephale

31,60 €

A name borrowed from Bucephalus, Alexander the Great’s legendary horse—a symbol of loyalty, strength, and noble character, deeply rooted in the history of Pella and the wider region of Macedonia. A name that perfectly suits the winery’s exceptional Xinomavro, a wine that combines power and intensity with the nobility of the variety. From old vines and minimal intervention winemaking, the wine unfolds a multidimensional aromatic profile: ripe red fruits, dried herbs, pepper, and earthy notes such as mushroom and leather. A Xinomavro with exceptional depth and structure, denser, more concentrated, and robust, with excellent aging potential and ideal alongside rich meat-based dishes. Collectible, rare, and with a strong personality.
Vintage
2020
Country
Greece
Sweetness
Dry wine
Variety
Xinomavro
Bottle Size
750ml
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Data sheet

Vineyard age
Vineyard age:
18 years old
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
Skin contact for 15 days with extraction in a stainless steel tank. No stirring and no pipeage. Fermentation at a temperature of 20–24 °C.
Ageing
Ageing:
12 months in 400L Austrian barrels together with the fine lees and 12 months in the bottle before release.
Filtration
Filtration:
No

Region:
Pella
Soils:
Limestone, clay, granite, and siliceous sandstone
Altitude:
300m
Density of plantation (vines/ ha):
3600 vines/ha
Yied:
30 Hl/ha
Cultivation:
Organic with permaculture
Harvest:
Manual
Clarification:
No
Alcohol:
13%
Residual sugar (gr/L):
Total sulfites (mg/L):
Total production:
3500 φιάλες
Organic Certified:
Yes
Biodynamic:
No
Main grape :
Xinomavro
Producteur:
Ligas Wines

More info

Bucephale is a natural red wine made from 100% Xinomavro grapes grown in organic vineyards cultivated using permaculture principles at an altitude of 300 meters. The soils (limestone, clay, granite, and silicate elements) impart structure and complexity. The harvest is done by hand and is followed by destemming, with whole-cluster maceration for 21 days in stainless steel tanks, without pumping or pigeage. Fermentation takes place with indigenous yeasts at temperatures of 20–24°C. Aging lasts 12 months in 400-liter Austrian oak barrels, followed by an additional 12 months of bottle aging. The wine is unfiltered, unclarified, and contains no added sulfites.
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