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In the "Top 100 Wines" & "Top 100 Best Buys" of Wine & Spirits, Limniona and Microcosmos Zafeirakis

Updated: Nov 24, 2023


Wine and Spirits Ktima Zafeirakis, Domaine Zafeirakis

The Wine & Spirits Top 100 list includes for another year wines of Ktima Zafeirakis (Domaine Zafeirakis) namely Limniona Domaine Zafeirakis 2020 and Microcosmos Malagousia Domaine Zafeirakis 2022.


Both wines received particularly high scores as Limniona 2020 was rated 95 in the Top 100 Wines category while Microcosmos Malagousia 2022 received the same score, also 95, in the Top 100 Best Buys category.


Founded in 1982, Wine & Spirits is published four times a year in print, with 24 online Regional Tasting Reports, and is read by over 200,000 members of the American wine community.


Wine professionals and consumers read the magazine for information on established and emerging regions and producers, the art and science of viticulture, industry events, restaurant openings and food and wine pairings.


Wine & Spirits, the only wine publication to have won the James Beard Award for excellence in wine writing five times, reviews more than 11,000 bottlings each year.


Limniona Ktima Zafeirakis, Domaine Zafeirakis

This is an organic wine from 100% Limniona. The grapes come from the areas of Paleomylos and Kabilagas in Tyrnavos, from sandy soil with a high concentration of pyrite at an altitude of 200-300 meters.

The yield per hectare of the vines is 70 hl/ha and the method of classical red vinification with indigenous yeasts in wooden tanks of 5,000 and 3,000 litres is followed.

The maceration lasts for 20-25 days and maturation takes place in 1200 and 2400 litre barrels.


Microcosmos Malagousia Ktima Zafeirakis, Domaine Zafeirakis

This is an organic wine made from 100% Malagouzia, whose grapes come from the Paleomylos area in Tyrnavos.

They are grown in sandy soil with a high concentration of pyrite at an altitude of 200-300 meters. The yield per hectare of the vines is 60-70 hl/ha and the method of classic white vinification with fermentation with indigenous yeasts in wooden tanks is followed.




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