Winery Ktima LigasRoditis Blanc
White wine
This wine generally goes well with
The Roditis Blanc of the Winery Ktima Ligas is in the top 10 of wines of Pella.
Discover the grape variety: Roditis
Fresh, aromatic whites and rosés with a pale pink or golden colour, a supple palate and preserved acidity showing citrus (lemon, grapefruit), green apple, white flowers and Hellenic mineral notes. A refreshing Mediterranean profile. The backbone of traditional Retsina and modern Greek dry whites, defining viticulture in the Peloponnese and Attica.
Last vintages of this wine
The best vintages of Roditis Blanc from Winery Ktima Ligas are 2020, 2019, 2016, 2021 and 2017.
Informations about the Winery Ktima Ligas
The Winery Ktima Ligas is one of of the world's great estates. It offers 27 wines for sale in the of Pella to come and discover on site or to buy online.
The wine region of Pella
Prefecture of central Greek Macedonia, foothills of Vermio and plains of Giannitsa, temperate continental climate. Xinomavro is the noble native signature red ("acid-black"): ruby colour evolving to garnet, structured and tannic with intense notes of dried tomato, black olive, plum, ripe cherry, spice and a floral touch, vibrant acidity and exceptional ageing potential. Also in lively rosés and fine sparkling wines. Cabernet, Merlot and Chardonnay as complements.
The wine region of Macedonia
Large wine region of northern Greece, 1st by volume, altitude vineyards tempered by mountain massifs. Signature Xinomavro ("acid black") as king grape: structured, complex reds with signature notes of tart cherry, dried tomato, black olive, Mediterranean herbs, leather and a mineral touch, firm tannins and long ageing — compared to Nebbiolo. Stars in PDO Naoussa, Amyndeon, Goumenissa and Rapsani. Also lively, mineral Assyrtiko, aromatic Malagousia as whites.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
