Liassimo

Liassimo, Red wine naturally sweet. 100% Mandilaria

Vineyards: Pyrgos, Megalochori and Akrotiri

Vinification: Handpicked grapes and then sun-dried for 10 to 15 days. Pressing of the sun-dried grapes and fermentation of the concentrated grape must with indigenous yeasts for 3-4 months in stainless steel tanks under controlled temperature of 20 – 22 °C.

Maturation: In French oak barrels from 3 to 20 years. The final product is created by choosing the best barrels of vintages between 2002 until 2021 (Solera method).

Organoleptic characteristics: Deep red colour with intense brown hues. Aromas of berries and red forest fruits, sour cherries jam, caramel and minerality. Palate with pleasant and rich texture and long aftertaste of berries and cherries.

Serving suggestion: As a dessert wine, or with preserved fruits, chocolate and matured cheese.

Suggested serving temperature: at 12-14°C.

It can be aged for more than 20 years.

The story behind Liassimo Wine:

“Liassimo” is a new breath we gave to the naturally sweet wine made from sun-dried Mandilaria grapes. In 2023, after a particularly challenging harvest—with grape yields reduced to one-third compared to the 2022 vintage—we seized the opportunity to bring our next idea to life, aiming to make use of every drop of wine resting in our winery’s cellar. We felt it was the right moment to introduce to the wine-lovers one of our wines that had been patiently waiting, aging in barrels.

The oenologist team presented an idea to the Hatzidakis family, which they began implementing the very next day.
Our Oenologists started collecting samples from selected barrels of sun-dried Mandilaria, including vintages ranging from 2002 to 2021, and carried out fractional blending (solera-style). After tasting various combinations, they finalized a specific blend—the one found in every bottle of “Liassimo” that reaches your hands.

The label was designed by Ariadni Hatzidaki in 2024.