We recommend starting here if you intend on working your way through the Sous le Vegetal range. Livia represents the entry-point and is a broad, full direct-press white wine fermented half in steel and half big old 500-litre barrels. The soil type here is predominately limestone-based and the vines sit over a mixture of schist and quartz, lending the wines a pronounced stony salinity. The wine has a mouth-coating texture, floral aromas and a finish for days. Sous le Vegetal is an exciting new project from young Greek winemaker Jason Ligas, in partnership with the Auvergne epicurean Patrick Bouju, based on the island of Samos. The project very much focusses on a return to traditional methods to express an indigenous grape varietal, Muscat de Samos, over the varied and unique micro-terroirs of this volcanic island. It is certain that Bouju's involvement in the project (as well as Clovis Ochin of Yard, Paris notoriety) will provide the seal of approval necessary to lead a new set of open-minded drinkers to discover and enjoy the wines of this ancient and often underrated winemaking nation.