Moschomavro 2020 Domaine Ligas

Moschomavro – Domaine Ligas

Philosophy in the vineyard

In the rolling hills of Pella, in Central Macedonia (Greece), Domaine Ligas embraces a regenerative, natural farming approach. The Moschomavro, a rare indigenous variety, grows among olive trees and wild herbs, without any chemical inputs. Biodiversity and low yields are key to expressing the full character of the grape.

Winemaking approach

Vinification is guided by a hands-off, non-interventionist philosophy. Spontaneous fermentation occurs with native yeasts, without temperature control. No fining, no filtration, and zero sulfur additions. The wine is aged in amphora or old barrels, developing a soulful, vibrant, and terroir-driven identity.

Tasting notes

Color: bright ruby red with translucent edges.
Nose: floral and spicy, with notes of rose petals, red berries, and white pepper.
Palate: juicy and elegant, with soft tannins, fresh acidity, and a lingering savory finish.

Technical sheet

• Producer: Domaine Ligas

• Region: Central Macedonia, Greece

• Grape variety: 100% Moschomavro

• Vinification: spontaneous fermentation, native yeasts

• Aging: in amphora or old barrels

• Sulfur: none added

• Fining/Filtration: none

• Style: natural red wine

• Production: limited

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Domaine Ligas – Natural Wines from Northern Greece

A family story of tradition and experimentation

Founded by Thomas Ligas in the 1980s in the village of Giannitsa, north of Thessaloniki, Domaine Ligas is a pioneer of natural winemaking in Greece. After studying oenology in France, Thomas embraced a radical, soil-focused approach with zero chemicals. Today, the estate is led by his children, Meli and Jason Ligas, who continue to evolve the vision while respecting their father’s legacy.

Living vineyards and local varieties

The vineyards are farmed using natural and regenerative methods, on sandy and calcareous soils surrounded by wild herbs and forests. No irrigation, herbicides, or systemic treatments are used. Indigenous varieties such as Roditis, Kydonitsa, Xinomavro, Limniona, and Assyrtiko are grown and expressed with purity.

Respectful and minimal intervention in the cellar

In the cellar, everything is done by gravity, with no fining or filtration. Native yeasts drive the fermentation, often with long skin contact and ageing in stainless steel, old wood or amphorae. The wines are alive, honest and vibrant, showing the land’s full identity.