Limniona is a very rare Greek variety that managed to be saved after the unceasing efforts of vintners and oenologists just 20 years ago, and indeed from the few and last remnants that were left. It first appeared in Thessaly and more specifically in the area of Tyrnavos, while it underwent many different cultivation techniques until it gave the result that finally justified its rescue! Then its development was rapid and plantings almost tripled throughout the country. Today, it holds an undisputed leading role in building the new era of Greek wine. It is cultivated almost throughout Thessaly, while it has spread to the Peloponnese and Macedonia. It produces monovarietal red and rosé wines while creating an excellent alliance with other red Greek and international varieties, with Xinomavro and Syrah being the most characteristic.
It is a strongly colorful variety with large grapes and thin skin and benefits from the highest temperatures, while sharp fluctuations in heat do not affect it. It gives red wines with a lively color and intense aromas of juicy red fruits, mainly cherry, strawberry, raspberry, and pomegranate, with soft herbal notes. In the mouth, it has a moderate body, while the intense crisp acidity balances its alcohol, which usually ranges around 13% abv. Limniona is the silent power of reds since its tannins are very rich and robust, but always round and pleasant. When it matures in the barrel, it is usually used in large and not new barrels, so that its rich aromatic character is not lost, but is further enhanced with slightly spicy and buttery notes. Its aging ranges from 5 to 8 years, but this seems to be changing with a positive sign! Its rosé version combines juicy aromas and attractive acidity in very playful wines, while the sparkling ones are equally impressive.
FOOD AND WINE PAIRING
It has the upper hand at the table, and somehow magically pairs with almost everything. The delicious juicy fruit and the round character pair very well with countless dishes of Greek and international cuisine, while its refreshing acidity adds extra finesse. Try it with peppery beef fillet, pork with sweet fruit sauces, chicken juvecchi, pasticcio, pizza with cold meats, but also pasta with sun-dried tomatoes and herbs. A rosé Limniona or even a cool red is great with shrimp risotto, salmon gravlax, and even octopus stew!