A rare sighting of Limniona in the terroir of Monemvasia. Dedicated to the creatures of the night.
- Extraction and spontaneous fermentation in small stainless steel tanks for approximately 2 weeks. Maturation on the fine lees with periodic stirring for 12 months.
- Deep ruby color, aromas and flavors of red cherry, raspberry, with herbal notes and balanced acidity. Velvety tannins and a delightful aftertaste.
- Pairs well with red meat dishes, pasta with red sauce, yellow cheese.
- Optimal serving temperatures: 46.40 - 50 degrees F / 16 - 18°C.
