Winery LiapisRed
wine
This wine generally goes well with
The Red of the Winery Liapis is in the top 0 of wines of Rapsani.
Details and technical informations about Winery Liapis's Red.
Discover the grape variety: Barras
Simple and fruity light reds with a clear ruby robe, soft tannins and an airy palate with moderate acidity, showing undemonstrative aromas of red fruits. Now almost extinct from commercial cultivation, preserved in INRAE ampelographic collections, it bears witness to the varietal diversity of the pre-phylloxera South-West vineyard. Rare French black grape, once cultivated in the South-West.
Informations about the Winery Liapis
The Winery Liapis is one of of the world's greatest estates. It offers 4 wines for sale in the of Rapsani to come and discover on site or to buy online.
The wine region of Rapsani
PDO of Thessaly on the foothills of Mount Olympus (Larissa district, vineyards 250–600 m on south-east slopes, iron-rich schist soils, 10–15°C diurnal range, tempered by the Aegean, PDO 1971): Xinomavro, Krassato and Stavroto are the indigenous signature varieties blended in equal parts as the iconic red — dense, structured, renowned as the nectar of the Olympian gods, concentrated red fruits and firm tannins. Mandatory co-vinification.
The wine region of Thessalia
Greek continental IGP (Larissa, Magnesia, Karditsa, Trikala) between Olympus, the Pindus and the Aegean, altitude vineyards, dry continental climate. Limniona signature indigenous red king in full revival: elegant and fresh with red cherry, raspberry, Mediterranean herbs, fine spices and floral touch, fine tannins and vibrant acidity — compared to Greek Pinot Noir. Structured Xinomavro in red, saline Assyrtiko and floral Malagousia in identity 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.
