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Limniona 2017 - Domaine Zafeirakis
Domaine Zafeirakis

LIMNIONA 2017 - DOMAINE ZAFEIRAKIS

  Greece / Tyrnavos
€22.60
19.30
€19.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

This is how we call Pinot Noir in Greece!

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Why do we love it?

The incomparable finesse of Limniona of Domaine Zafeirakis could claim fairly the title of Greek Pinot Noir. Christos Zafeirakis makes a unique Limniona with very different and refined approach than the rest. This has probably made it so original and one of the winelovers’ favorite.

Christos Zafeirakis vineyards are in Palaiomylos of Tirnavos. Since the beginning of his career his purpose was to deal with the revival of indigenous grape varieties. One of them is Limniona, which was first released in 2008. The philosophy behind Limniona includes organic farming, low yields per hectare, fermentation with indigenous yeasts and the use of large oak barrels to avoid overshadowing the fruit. The result is a refined red wine with plenty of red fruit and an earthly dimension.

It's great now but it can age and evolve amazingly if you have patience!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium purple color.

Intense and impressive nose with juicy strawberries, cherries and framboise. Notes of black tea, mushrooms and herbs complement the special aromatic bouquet.

On the palate it has medium body, refreshing acidity and silky tannins. Red fruits on a botanical and earthy background impress in every sip. Black tea-like aftertaste that stays in your mouth for long.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Tyrnavos
Variety Limniona
Aromas juicy strawberries, cherries, framboise, black tea, mushrooms, herbs
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic Yes

LIMNIONA 2017 - DOMAINE ZAFEIRAKIS

PAIR IT

with beef bourguignon, pork with prunes, burger with bbq sauce or wild boar with papardelle.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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