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.


A few words about "Liassimo":
Liassimo is a "new life" that we gave to our Nama. Despite the fact that we went out of a very difficult vintage, with a production of 1/3 of the grapes compared to the 2022 harvest, we had to think of the next idea so that we could use every wine in our Winery.
We thought it was the right time to pay special attention to one of our wines that "remains patiently" and ages in barrels. The children of Hatzidakis family, Stella, Antonis and Ariadni, as well as their mother, Ms. Konstantina Chryssou, talked with our Oenologist, Spyros Papandreou, and he proposed an idea that we found excellent, so we implemented it.
Therefore, Spyros took samples from the best barrels, from the 2002 to 2021 vintages and made fractional blends (solera type). After testing them with our Oenologist team, they came up with a specific blend. This is our new sweet wine made from dried Mandilaria grapes.
The label was designed by Ariadni Hatzidaki.