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Sauvage Bleu 2022 - Domaine Ligas
Ktima Ligas


  Greece / Pella
ADD TO CART At your doorstep in 1 - 3 days

The rarest wine of Ktima Ligas!


Why do we love it?

We finally managed to find the rarest wine of Ktima Ligas, the Sauvage Bleu! Why rare? Because it is released only in exceptional vintages, it is not based on Xinomavro (as usual) but on Limniona, and normally its few bottles are pre-sold before it is even released!

Thomas Ligas studied Oenology in France and when he came back, he created his own winery, just outside Giannitsa, with the aim of highlighting the unique microclimate and the Greek grape varieties. Later, his children, Melissanthi and Jason, followed in his footsteps and studied enology in France, while learning the philosophy of permaculture. The vines of the estate are cultivated without chemicals and pesticides and the wines are vinified naturally, with ambient yeasts and without additives, as they believe that this is the only way to showcase the typical character of each variety and the terroir. Sauvage Bleu is created only in exceptional years and it is one of Ligas's most special wines since it is from the rare Limniona grape variety. The wine was fermented with ambient yeasts and matured for a few months in French oak barrels. It is bottled unfiltered and without any other intervention.

Sauvage Bleu Ktima Ligas is a wine that you should not miss.









Tastes Like

Sauvage Bleu Ktima Ligas has deep purple color and intense aromas of raspberry, pomegranate, plum, blackcurrant, lavender, dried herbs and leather.

In the mouth it has medium (+) body, pronounced acidity and moderate tannins. Forest fruits mingle with notes of pomegranate, leather, herbs and black tea in an exuberant ensemble.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 12.5%
Origin Pella
Variety Limniona
Aromas Raspberry, Pomegranate, Plum, Gooseberry, Lavender, Dried Herbs, Leather
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 6 years
Closure Cork
Organic Yes



Perfect pairing with beef fillet with mushrooms, slow roasted pork belly with five spices, Iberian pig with plums

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving


Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.


Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.



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