Zafeirakis, Limniona Rose, 2025
Greece's coolest indigenous rosé, from the man who saved the grape. Limniona was near-extinct twenty years ago when Christos Zafeirakis — fourth-generation grower in Tyrnavos, in the foothills of Mount Olympos in Thessaly — set about reviving it. Today it's one of the most exciting native red varieties in Greece, and Zafeirakis's organically farmed estate is the modern benchmark. The rosé is a direct-press of whole bunches as soon as they arrive in the cellar, then spontaneous fermentation in stainless steel with only indigenous yeast — no oak, no shortcuts. The result is pale, dry, taut and food-friendly, with red-fruit lift and a savory Mediterranean edge that puts most Provençal rosé to shame for character. The current release; drink now and through summer.
Zafeirakis, Limniona Rose, 2025
Greece's coolest indigenous rosé, from the man who saved the grape. Limniona was near-extinct twenty years ago when Christos Zafeirakis — fourth-generation grower in Tyrnavos, in the foothills of Mount Olympos in Thessaly — set about reviving it. Today it's one of the most exciting native red varieties in Greece, and Zafeirakis's organically farmed estate is the modern benchmark. The rosé is a direct-press of whole bunches as soon as they arrive in the cellar, then spontaneous fermentation in stainless steel with only indigenous yeast — no oak, no shortcuts. The result is pale, dry, taut and food-friendly, with red-fruit lift and a savory Mediterranean edge that puts most Provençal rosé to shame for character. The current release; drink now and through summer.
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Greece's coolest indigenous rosé, from the man who saved the grape. Limniona was near-extinct twenty years ago when Christos Zafeirakis — fourth-generation grower in Tyrnavos, in the foothills of Mount Olympos in Thessaly — set about reviving it. Today it's one of the most exciting native red varieties in Greece, and Zafeirakis's organically farmed estate is the modern benchmark. The rosé is a direct-press of whole bunches as soon as they arrive in the cellar, then spontaneous fermentation in stainless steel with only indigenous yeast — no oak, no shortcuts. The result is pale, dry, taut and food-friendly, with red-fruit lift and a savory Mediterranean edge that puts most Provençal rosé to shame for character. The current release; drink now and through summer.
