Winery LyrarakisLiastos
Sweet wine
This wine is a blend of 2 varietals which are the Assyrtiko and the Vidiano.
This wine generally goes well with
The Liastos of the Winery Lyrarakis is in the top 20 of wines of Crete.
Wine flavors and olphactive analysis
On the nose the Liastos of Winery Lyrarakis in the region of Crete often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Discover the grape variety: Assyrtiko
This is a very old grape variety grown in Greece, particularly in the southern Cyclades Islands in the Aegean Sea, and more specifically in the Santorini archipelago. It is related to gaidouria and platani. In this country, it is quite often "associated" with other grape varieties such as aïdani, athiri, malagousia, ... . Assyrtiko can be found in Germany, Spain, Italy, Greece, Cyprus, Bulgaria, Romania, the United States, Mexico, South Africa, etc. Little known in France, it is nevertheless registered in the Official Catalogue of wine grape varieties, list A.
Last vintages of this wine
The best vintages of Liastos from Winery Lyrarakis are 2015, 0
Informations about the Winery Lyrarakis
The Winery Lyrarakis is one of of the world's greatest estates. It offers 59 wines for sale in the of Crete to come and discover on site or to buy online.
The wine region of Crete
The wine region of Crete of Greece. Wineries and vineyards like the Domaine Lyrarakis or the Domaine Economou (Oikonomoy) produce mainly wines white, red and pink. The most planted grape varieties in the region of Crete are Vidiano, Vilana and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Crete often reveals types of flavors of red fruit, cocoa or raisin and sometimes also flavors of mushroom, red cherry or red fruit.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
