Patatrava 2021 Domaine Ligas

Patatrava – Domaine Ligas

Vineyard philosophy

Patatrava is grown in the sunny hills of Pella, in Central Macedonia, where Domaine Ligas practices regenerative, agroforestry-based viticulture. The vines, mostly bush-trained Xinomavro, thrive in a living soil rich with native flora, without any synthetic inputs. Nature sets the pace here — not the winemaker.

Winemaking approach

Vinification is as pure as the vineyard work. Grapes are destemmed and fermented with a short skin contact, just enough to give the wine vibrancy without heavy tannins. No fining, no filtration, no added sulfur. Aging takes place in amphora and old wood, allowing the wine to evolve quietly and honestly.

Tasting notes

Bright ruby and slightly hazy, Patatrava opens with red berries, wild rose, and subtle earthy tones. On the palate, it’s juicy, playful, and full of freshness. Salty, tangy, and gently spicy, this is Xinomavro seen through a light-hearted, free-spirited lens.

Technical sheet

• Region: Pella, Thessaly – Greece

• Grapes: 100% Xinomavro

• Appellation: Red Wine

• Soil: sandy-limestone

• Farming: agroforestry, no synthetic treatments

• Vinification: spontaneous fermentation, short skin contact

• Aging: amphora and neutral barrels

• Fining: none

• Filtration: none

• SO₂ added: none

• Production: very 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.