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Limnio 2017 - Domaine Tatsis
Domaine Tatsis

LIMNIO 2017 - DOMAINE TATSIS

  Greece / Goumenissa
€17.30
14.70
€14.70

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Why do we love it?

The oldest Greek grape variety fell into the hands of the absolute rock stars of the wine scene, Tatsis brothers. As you can imagine Limnio 2017 of Tatsis Winery is a wine that if it were a musical instrument, it would be an electric guitar, because it's pure rock and roll!

Pericles and Stergios have adopted biodynamic cultivation for years and are dedicated to the creation of sublime wines without “maquillage”. In short, minimal interventions, indigenous yeasts, minimal sulphites (which are naturally produced during fermentation and are not added), no filtration. Limnio follows exactly this philosophy. The short maturation in oak barrels offers finesse and sophistication.

Limnio 2017 of Tatsis Winery is another impressive wine from Tatsis brothers and because there are very limited bottles you know what to do!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has ruby color with purple hues.

Nose that impresses with its richness and intensity. Flower notes like lavender and rose blend harmoniously with juicy red fruits such as cherry, cranberry and raspberry. Sweet spices such as cinnamon and pepper complete the amazing aromatic bouquet.

On the palate it is silky, with polished tannins and crisp acidity. Red fruits meet herbs and spices on a background of red roses. Peppery aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5 %
Origin Goumenissa
Variety Limnio
Aromas lavender, violet, cherry, cranberry, raspberry, cinnamon, clove
Bottle Size 750ml
Barrique 6-8 months
Serving temperature 15°C
Aging 8 years
Closure Cork
Organic Yes

LIMNIO 2017 - DOMAINE TATSIS

PAIR IT

with veal in tomato sauce and rice or pasta, with spicy meatballs in tomato sauce or with grilled home-made sausage.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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