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Anafora Limniona 2020 - Wine Art Estate
Wine Art Estate


  Greece / Drama
ADD TO CART At your doorstep in 1 - 3 days

Limniona suited them very well!


Why do we love it?
The Anafora from Art of Wine Estate is one of those wines you'll be happy to drink. In every sip, you will be impressed just the same, with how well the winemakers of Drama have done and have given this wine the most elegant and tasteful expression of this particular variety. It is predicted to become a rapture!
In 1993, the history of the Wine Art Estate began with the decision of Yiannis Papadopoulos to invest in a modest family vineyard located in Mikrohori, Drama. It didn't take him long to find a kindred spirit in Yiannis Kalaitzidis, joining forces just two years later. Together, their constant goal has been to delve into the potential of Drama, seeking to illuminate its unique characteristics through their wines. Until now, they have proven it to us with varieties such as Agiorgitiko, Cabernet Sauvignon, and the special Nabbiolo. And after making sure that something good was happening here, they decided to enter the lairs of the difficult-to-handle Limniona. The truth is that they thought very well since the Greek Pinot Noir is particularly favored by the terroir of the region and gives a wonderful result.
The Anafora consists of 100% Limniona fermented in stainless steel tanks and then aged in French oak barrels, of which 50% were new, for 12 months. Don't think there are many, because in the Art of Wine Estate, they now know very well the secrets to keep it extremely fine and as barrel-chested as it suits!









Tastes Like
In the glass, it is medium purple. Intense nose with juicy strawberries, cherries, blueberries, and red berries. Notes of violet, cinnamon, and vanilla. Botanical aromas of lavender, sage, and white pepper enhance the complex effect.
The mouth has a medium body, refreshing acidity, and silky tannins. Cherry jam, strawberry dessert, and tobacco are characteristic, while cinnamon, black pepper, and earthy notes make it particularly complex.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 12.5%
Origin Drama
Variety Limniona
Aromas Strawberry, cherry, blueberry, red berry, violet, cinnamon, vanilla, lavender, sage, white pepper
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No



Combine it with meatballs with red tomato sauce, pork with plums, burger with BBQ sauce, or wild boar with pappardelle.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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