Sous le Végétal is a “pop up” wine project undertaken by Jason Ligas on the beautiful Greek island of Samos, in the North Aegean archipelago, supported by his friends and associates Vassilis Alexiou, Niki Orfanidis Patrick Bouju and Clovis Ochin . Here, Jason Ligas, mosaic winegrower (at the same time Greek, German and French) could not do less than the original Samians, Hellenic pioneers sailing towards the west to tell in the west the hot breath of the sun, the arid lands and little winegrowers. As after them, he could have stuck with an agreed expression of Muscat de Samos. It will be otherwise. "I want to reveal the expression of the micro-terroirs of Samos, to gain the respect of the people here, not to stop the things that are current, to preserve them, to nourish myself with these traditional gestures. To feed my project, which is entirely focused on a very specific idea of quality, I rely on the infinitely small. Just as I believe in the infinitely slow ". Carrying out this ambition requires entering on a mission to work to save local grapes of high expression from the anonymous washout of the industry, to preserve the heritage of small wine growers and to offer a second life to a cohort of vines in the abandonment. Muscat de Samos is not really tame. To reveal its potential constrained by strong gestures, the first of which can be seen in the vines, sometimes irradiated by 40 °, settling down at 22 ° at an altitude of 800 meters. The qualitative plots identified, it took a long time to restore vines, terraces, low walls and soils. Once production was set on specifications centered on permaculture, Jason applied the recipes he has always had in mind: chamomile and nettle to calm the heat of the sun, protective balms of olive oil lees and propolis to help the healing of the vine. Over a plot scattered over three epicenters, where 20 kilometers often require 2 hours in a 4x4, austere places take turns, made up of iron, shale or limestone. But each time bristling with chapels. In the cellar, only the use of cold is tolerated. For the rest, no input, work by gravity, collection of juices by draining (without pressing, therefore). And since this Muscat from Samos is blessed with tremendous acidity and great dynamics on the palate, everything has been thought out to highlight salinity, minerality and finesse. To this panorama is added a coquetry: the red "Auguste" (100% Augoustiatis grape), born from schists, vinified in whole bunches, matured in amphora, egg then barrel.