Limnio Short Skin
Limnio Short Skin
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Garalis Winery will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Greece
Region/Subregion:
Aegan Islands/Lesvos
Classification:
-
Certification:
Organic, Natural
Grape:
Limnio (100%)
Vintage year:
2024
Color:
Light red
Aroma:
A wine with a wonderfully youthful character and aromas of cranberries, strawberries, red cherry and violets.
Taste:
Refreshing acidity, moderate, balanced alcohol and body, soft tannins and persistent aftertaste. A straight, cool and youthful red wine.
Alcohol content:
12%
Sugar content:
1 g/l
Acidity:
5
pH-value:
3.7
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Synthetic cork
Bottle:
Glass
Best Served:
12 - 16 °C
Food pairing:
Beef, Cheese - goat cheese, Cheese - mature and hard, Lamb, Mushrooms
Ageing potential:
0 - 3 years
Food pairings by the winemaker
- Beef
- Cheese - goat cheese
- Cheese - mature and hard
- Lamb
- Mushrooms
Vinification, winemaker's own words
Soils:
Clay, Volcanic
Terroir:
The terroir of Limnos is defined by its volcanic soils, low altitude landscapes, and strong Aegean winds. The island’s sandy and clay loam soils, rich in minerals, provide excellent drainage and encourage deep root growth, while the abundant sunshine and dry climate reduce disease pressure and promote full ripening. Cooling sea breezes and the persistent “Meltemi” winds help preserve acidity and aromatic intensity in the grapes, creating wines that are fresh, structured, and distinctly expressive of their island origin
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Steel (100%) 5 months
Winemaker:
Emmanouil Gkaralis
The grape arrives at the winery in small crates. The bunches are placed whole in the tank, they are slightly broken at the base and the alcoholic fermentation begins spontaneously, mainly intracellularly (carbonic maceration) and with continuous wetting of the bunches with the juice from the broken grape. After 12 days, there is an explosion in total and the fermentation is completed. The wine is sent to the press, while after desalination, it is bottled without stabilization or filtering.