Not to be confused with Lemnio, Lemniona (or Limniona, and pronounced “leem -nee -oh – na”) is a rising star of the Greek red varieties and it will most likely thrive in the development of numerous top wines around Greece in the years to come. The quality potential of this red variety, used to make dry red wines, was identified when only few vines were left. Several years of research and micro vinifications, were brought together by numerous scientists, growers and producers, where it resulted in some impressive outcomes.

Lemniona (Limniona) wine has an extremely deep and vivid purple red colour. On the nose it is rich, very expressive, with intense black fruit, minerality and cooking spices, while there is a great affinity to new oak. The palate has a great line, with a firm, textured but never aggressive tannin frame. Alcohol can be relatively high, although rarely above 13.5%, but it is always balanced by the bright acidity. Lemniona (Limniona) is thought to be originating from Thessalia (Thessaly), and specifically from the areas of Karditsa and Tyrnavos. Nowadays, due to its high profile, it is cultivated in a number of areas almost all-around Greece. Nevertheless, it has a rather experimental status rather than being actively used to make commercially available wines.

Lemniona (Limniona) is one of these rare red varieties that manage to pack concentrated acidity, and flavour without leaning towards fatness and volume. It is meant for people, looking for the next generation of ambitious, yet graceful reds. Lemniona, especially when young, is excellent with beef and other rich red meats. Most commercially available examples are ready to be consumed, but it must be left to mature for at least a few years of bottle age, or in some cases a decade or more to reach its best potential.