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Best Online Wine shop 2023
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Limnio 2022 - Aslanis Winery
Aslanis Winery


  Greece / Thessaloniki
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

One of the oldest Greek varieties gives its best!


Why do we love it?
Limnio by Aslanis winery is a red wine with complex character and impressive finesse. One of the oldest varieties in the world gives its best in the hands of Laskaris Aslanis.

Aslanis Winery is a family business since every member of the family has its position and role from production to marketing and accounting. The privately-owned vineyards of the estate are spread on a beautiful piece of land in Nea Michaniona, Thessaloniki, and are organically cultivated. Laskaris's passion is hidden in every wine of the estate and Limnio is one of his strong assets. The perfect ripening of the grapes is followed by careful vinification with short extraction and aging for 8 months in oak barrels. This is the reason for the elegance of the wine and the purity of the red fruit that characterizes it.

Limnio by Aslanis Winery wants to be a bit chilled, but then it is ready for everything, from tuna to beef!









Tastes Like
It has moderate ruby color and impressive aromas of rose, vanilla, cinnamon, cherry, cranberry and pomegranate jam. Delicious mouth with medium body, refreshing acidity and silky tannins. The fruit is more ripe and here the flowers give their spot to herbs and tea leaves.
Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 14%
Origin Thessaloniki
Variety Limnio
Aromas Rose, vanilla, cinnamon, cherry, cranberry, pomegranate jam, herbs, tea leaves.
Bottle Size 750ml
Barrique 8 months
Serving temperature 14ºC
Aging 5 years
Closure Cork
Organic Yes



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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