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Limnio 2017 - Anatolikos Vineyards
Anatolikos Vineyards

LIMNIO 2017 - ANATOLIKOS VINEYARDS

  Greece / Xanthi
€20.50
17.50
€17.50

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Why do we love it?

Anatolikos gave us a miracle wine once again! Limnio 2017 of Anatolikos Vineyards is here and it’s simply mindblowing!

It is known that Sakis and Marios Nicolaides have the touch of Midas and turn everything into gold! This happened with Limnio as well! The oldest variety of Greece, in their hands gave its best. It fermented with indigenous yeasts and then it matured for 12 months in old, large, oak barrels. The result brings their unique style: concentration, finesse, balance and complexity in the right doses.

The bottles are very few and as all their wines, is expected to become collectible!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM (+)

Tastes Like

The epitome of the fruit: berry, cherry, sour cherry, strawberry, that you almost chew! In two words, intoxicating and elegant. It’s like spring in Japan, when the cherries blossom and the first strawberries come out. The crisp acidity and the juicy, well-polished tanins are impeccably balanced. 

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,5 %
Origin Avdera, Xanthi
Variety Limnio
Aromas black cherry, cherry, black berries, vanilla, cardamom, cinnamon, black pepper, tobacco, chocolate, leather
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic Yes

LIMNIO 2017 - ANATOLIKOS VINEYARDS

PAIR IT

with meat in red sauce, bbq dishes or hunts.

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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