Producer Sous Le Vegetal

GREECE

Sous le Végétal is a wine project undertaken by Jason Ligas on the beautiful Greek island of Samos in the North Aegean archipelago in collaboration with his friend the winemaker Patrick Bouju of Domaine La Bohème. The project was created to make the most of Muscat de Samos, the autochthonous grape variety of this island of volcanic origin. The vines are located in the village of Pagondas, at the foot of Mount Karvounis, not far from Heraion of Samos, and grow on soils rich in shale and quartz, kissed by the sun and lashed by the sea breeze. Traditional winemaking methods with spontaneous fermentations, refinements in 500 liter wooden barrels, unfiltered, and no use of sulfur dioxide. They are bottled with paraffin-free organic cork, sealed with a mixture of paraffin and black beeswax. 3 wines produced: Livia, which is vinified in wooden barrels, the Octave which ages in amphora, and Hüpnos vinified in steel with a long maceration on the skins.