Limnio is an indigenous Greek wine variety and one of the oldest cultivated varieties in the world. References of this grape can be found in the work of Ancient Greek writers like Homer, Polydefkis and Aristotle. Even though it has its origins in the island of Limnos, hence the name, nowadays the main cultivation of the variety takes place in Central Macedonia and Thrace.
One of the prides of the Greek vineyard, limnio has been revived during the last years. It creates red dry wines, while it participating in blends with international varieties. Its fine character suits best the oenophile who prefers a lighter density in their glass of red. Once you take the first sip, the ancient Greek variety will most definitely obtain a distinctive spot in your cellar, and below you may find out how it will succeed in doing that.
Characteristics of Limnio
Limnio, otherwise known as “kalabaki”, is the wine Achaean were consuming during the siege of Troy, according to Homer. It is believed to be the same grape from which Ancient Greeks were producing the Lemnian wine, so we can only assume that its traces are lost in the depths of time.
Now, the global wine trend, which demands rare and unique varieties, has significantly boosted the cultivation of limnio. As a variety it is known for its hardiness, so it can be found in variable regions across Greece, but mainly in Mount Athos in Halkidiki, in Drama in North Macedonia, and in Avdira, Thrace.
The variety matures slowly and has medium productivity, while it is characterized by grapes with dark red color and many seeds. Its fruit could be considered relatively tasty, but it is not recommended or intended for eating. It produces red dry wines, with high must weights and subsequently high alcoholic rates. Limnio is ready for consumption on release, or it could age in a barrel for 5 to 7 years. Very often, it is mixed with other international red varieties, such as Cabernet Sauvignon or Merlot, where in this case it can mature for much longer.
The Taste of Limnio
Limnio creates wines of high quality, full-bodied, with color of medium depth and silky tannins. They are distinguished for their pure taste and aromas of red fruits, spices and herbaceous notes, primarily of bay leaf and rosemary. When mixed with other varieties, limnio gains color, weight and acidity.
Indicatively, the varietal “Limnio” wine by Vourvoukeli estate matures in oak barrels for 6 months and it has a solid and at the same time delicate taste, with emerging aromas of red fruits in combination with dark chocolate, vanilla and pepper.
Moreover, the award-winning “Avdiros Red” is a blend in which limnio meets the rare variety of pamidi and the French Syrah, to develop a wine with full flavor and special personality.
Food Pairing
Limnio pairs perfectly with fatty or aged cheeses, pasta and dishes with meat. Penne with primavera sauce, a slow-cooked rabbit stew or chicken with traditional greek chilopites pasta in the oven, could be considered excellent choices for a successful combination. Also, a Thracian minced meat pie would be a great option to accompany a glass of bright red limnio wine.
With a long past and a very promising future, limnio certainly holds an important place on the world wine map and we can only rejoice in its revival.
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