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Limniona 2019 - Oenops
Oenops

LIMNIONA 2019 - OENOPS

  Greece / Drama
€18.50
€14.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

Ready to compete with many Pinot Noirs!

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Why do we love it?

Limniona 2019 Oenops Winery, the purest expression of Limniona, is ready to take on many Pinot Noirs, inside and outside of France and with 96pts and a Gold Medal by Decanter something tells us that the odds are inits favor. Elegance, fruit purity, and the terroir imprint will automatically put it on your list of favorites!

Nikos Karatzas scours Greece and finds the best vines, in the best sites. Limniona comes from a small vineyard, in Messenikola, Karditsa. Watching closely the whole process, Nikos chooses the right time for the manual harvest. After strict sorting, he proceeds to alcoholic fermentation, with indigenous yeasts, in large open barrels. Then the wine matures in amphorae, with its fine wine lees, for 10 months. It is bottled unfiltered and with minimal external interventions, in order to maintain its juicy and expressive character.

Drink now Limniona 2019 Oenops Winery, obsessively!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Limniona Oenops Winery 2019 has medium purple color and complex aromas of strawberry, cherry, cranberry, sour cherry, raspberry jam, lavender, violet, clay, and herbs.

In the mouth, it has medium body, with crisp acidity and moderate but ripe tannins. Juicy red and black fruits such as plum, cherry, sour cherry, and raspberry combined with notes of chocolate and forest floor.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 12,5%
Origin Drama
Variety Limniona
Aromas Strawberry, cherry, cranberry, sour cherry, raspberry jam, lavender, violet, clay, herbs.
Bottle Size 750ml
Barrique -
Serving temperature 15°C
Aging 6+ years
Closure Cork
Organic No

LIMNIONA 2019 - OENOPS

PAIR IT

Pair it with with wild boar in wine sauce, braised beef or bbq.

Pasta bake with bolognese sauce

For the Bolognese Sauce


500 gr. beef, minced
1 onion, chopped
2 cloves of garlic
1 carrot
3-4 sprigs of parsley
2 tomatoes or concasse tomatoes 
1 teaspoon tomato paste
150 ml. White Wine
1 teaspoon of sugar
marjoram, dried
thyme, dried
Olive oil
Freshly ground pepper
Salt

For the pasta
500 gr. cooked spaghetti
1 tablespoon of butter
400 ml. cream
300 gr. mozzarella cheese
150 gr. Parmesan cheese
150 gr. Regato cheese
2 tablespoons of bread crumbs or panko

For the Bolognese sauce

In 3 tablespoons of olive oil, saute the onion, garlic and the vegetables until they are softened.
Add the minced meat by stirring continuously with a wooden spoon to break the lumps and saute it until it is lightly browned.
Then add the wine and stir for 2-3 minutes.
Add the broth, tomatoes, paste, sugar, herbs, salt and pepper. Allow to simmer on low heat until the sauce is thickened. After that, set it aside, add a few tablespoons of parmesan and mix well.

For the pasta
Mix the cheeses with the cream and season with a lot of freshly ground pepper.
In a pyrex, make layers of minced meat and spaghetti. Finally, cover the top with the cream cheese mixture and sprinkle with panko or breadcrumbs .
Bake at 170 ° C until the cheeses melt and gets a golden - brown color.

 

Eva Monochari

Food Blogger

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