wiki: vin liastos, from the Greek word “Helios” for “sun”, are sweet wines traditionally produced in Greece since prehistoric times. Their name indicates the practice of sun-drying the grapes after the harvest so that they may become partially desiccated. The place where the grapes are laid out in the sun to dry is now called a “liastra” and corresponds to the ancient Greeks’ “heliasterion

Accounts of  Liasta and the manner in which they were produced abound. One of the earliest accounts can be found in Homer’s “Odyssey”, where it is mentioned that Ulysses, while on the island of Phaeacians (present day Corfu), admired the king’s vineyard which had a place especially reserved for sun-drying the grapes and then pressing them. Hesiod goes into detail on how grapes were sun-dried in the area of Viotia. Many travelers have referred to the liasto of Siatista (in Macedonia), while the Liasta of many Aegean islands have been well known for over 3,000 years



Nowadays, grapes should be harvested in October and transported with care in order not to break their nipples and begin earlier fermentation. Then they are laid in shaded wooden slats (“liastres”). The grapes are laid out to dry for three months, with the natural autumn breeze providing plenty of circulation as the grapes dry. The dried grapes are then crushed, ferment commences and then aged in oak barrels for at least 4 years or until they are just right

Making “liasto” wine is time and labor intensive, therefore it’s not cheap yet it’s worth the splurge. The liasto wine has perfumes, flavors and colors that vary according to age and varieties. It is a special wine which new is light orange, red when aged and finally gets brownish tinge

In liasto wine are also attributed healing properties, sometimes doctors in Siatista along with prescription they also recommend a glass of local liasto wine…




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