Konstantinos Liapis

Overview & Background

Konstantinos Liapis is the third generation of a winemaking family based in Rapsani, at the foothills of Mount Olympus in Thessaly, Greece.
The Liapis family began cultivating vineyards in 1935, passing down both land and knowledge through the generations.
In 2002, Konstantinos modernized the family estate by building a small winery equipped for low-intervention winemaking, while maintaining the region’s traditional co-fermentation approach.
Today, the estate covers approximately 20 hectares of vineyards located between 200 and 550 meters above sea level.
The winery’s philosophy is rooted in respect for nature, minimal intervention, and the authentic expression of the Rapsani terroir.

Vineyards & Terroir

  • The vineyards are located on the slopes of Mount Olympus, surrounding the village of Rapsani, within the PDO Rapsani appellation.

  • Soils are predominantly schist and granite, with areas of limestone, offering excellent drainage and minerality.

  • Vine age ranges from 15 to 70 years, including some parcels of ungrafted, old vines that contribute depth and concentration.

  • Altitude variation (200–550 m) provides cool nights and warm days, ensuring slow, balanced ripening and natural acidity.

  • Farming is sustainable and largely organic, with minimal chemical inputs and hand cultivation to preserve soil vitality.

  • Harvesting is manual, with strict fruit selection to ensure optimal quality.

Grapes & Winemaking

Liapis focuses on the three indigenous varieties that define the PDO Rapsani blend:

  • Xinomavro – provides structure, acidity, and longevity.

  • Krasato – adds body, fruit, and richness.

  • Stavroto – contributes color, softness, and balance.

Vinification & Aging

  • Grapes are co-fermented rather than vinified separately, reflecting Rapsani’s traditional method.

  • Fermentation occurs with wild yeasts only, with no chemical inoculation or additives.

  • Maceration times range from 10 to 20 days depending on the vintage.

  • Wines are aged in old oak barrels for approximately 12 months before bottling.

  • The wines are unfiltered and typically made with little to no added sulfur, depending on the year.

  • Bottling is done at the estate, with limited interventions to preserve texture and authenticity.

Signature Wine

Rapsani PDO (Xinomavro, Krasato, Stavroto)

  • The flagship red wine of the estate.

  • Deep ruby color with notes of red cherry, herbs, spice, and mineral undertones.

  • Structured yet elegant palate with balanced acidity and firm tannins.

  • Aged for 12 months in neutral oak barrels; bottled unfiltered.

  • Alcohol typically around 13%.

  • Cellaring potential: 8–12 years.

Technical & Operational Details

  • Location: Rapsani, Mount Olympus foothills, Thessaly, Greece.

  • Vineyard Area: ~20 hectares (owned and contracted).

  • Altitude: 200–550 meters.

  • Soil Types: Schist, granite, and limestone.

  • Viticulture: Sustainable / semi-organic; hand-farmed.

  • Fermentation: Indigenous yeasts, spontaneous fermentation.

  • Aging: Old oak barrels (12 months).

  • Bottling: Estate-bottled, unfiltered, minimal sulfur.

  • Production Scale: Small-batch, artisanal; total production varies by vintage.

Strengths & Distinctive Qualities

  • Three-generation legacy combining family tradition with modern precision.

  • Authentic expression of Rapsani PDO, one of Greece’s most historic and complex red wine regions.

  • Use of ungrafted old vines adds depth, concentration, and unique vineyard character.

  • Minimal-intervention philosophy — native yeasts, low sulfur, no filtration.

  • High-altitude, schist-based vineyards yield wines with freshness, structure, and minerality.

  • Balanced, age-worthy reds that express both the rugged mountain terroir and the refinement of Greek winemaking tradition.