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Bucephale 2017 - Ktima Ligas
Ktima Ligas

BUCEPHALE 2017 - KTIMA LIGAS

  Greece / Pella
€41.80
35.70
€35.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

The World-class red that is all vanished abroad!

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Why do we love it?
We finally managed to find the diamond of Pella, the ultimate unicorn wine that is sold out before it is even released, Bucephale of Ktima Ligas! Yes, we have achieved the incredible! Of course, we are talking about very few bottles so you have to move fast.

Thomas Ligas studied Oenology in France in 1985 and when he returned, he set up his boutique winery, just outside Giannitsa, in order to highlight the unique microclimate and the local varieties. Later, his children, Melissanthi and Jason followed his footsteps and studied oenology in France, while they were getting familiar with the philosophy of permaculture. The wines of the estate are grown without chemicals and pesticides and are vinified as natural wines, as they believe that this is the only way to show the typical character of each variety but also the environment in which the grape grows with the wildflowers and bees. Bucephale is the pride of the winery, made only in exceptional vintages and one of the first wines they made, with the king of the region, Xinomavro. Old vines give their most concentrated fruit, then the wine was fermented with indigenous yeasts and matured for 18 months in French, oak barrels. It is bottled unfiltered and without any other intervention. The limited quantity is purchased before it is even bottled and exported to the best restaurants in the world. This year we managed to find some bottles of this great wine.

Bucephale of Ktima Ligas is the wine that every fan of Xinomavro or a collector must have in his cellar.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
It has moderate ruby color and impressive aromas of sun-dried tomato, black olive paste, herbs, fresh soil, tea leaves, cinnamon, pepper, strawberry jam, pomegranate, fig, leather, plum, and animal hints. Fanatic fans call them "a classic Ligas nose". Rich and complex mouth with medium to full body, sharp acidity, and robust tannins.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5%
Origin Pella
Variety Xinomavro
Aromas Sun-dried tomato, black olive paste, herbs, animal notes, fresh soil, tea leaves, cinnamon, pepper, strawberry jam, pomegranate, fig, leather, plum.
Bottle Size 750ml
Barrique 18 months
Serving temperature 17°C
Aging 10+ years
Closure Cork
Organic No

BUCEPHALE 2017 - KTIMA LIGAS

PAIR IT

with a slow-cooked pork with plums and herbs, mutton chop, dry-aged rib-eye steaks, or moussaka. 

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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