On returning from Odessa after the Russian Revolution in 1919, the Sclavos family planted its first vines in their native Kefalonia.
Nowadays, the pre-phylloxera vineyards (dry farmed and on their original rootstocks) are assiduously looked after by Evriviadis Sclavos, who farms 8ha of vines spread across four different locations on the Greek Ionian island.
Harnessing biodynamic methods – “a philosophy of life; not a fashion trend” – Evriviadis grows top-tier fruit from local varieties, including Robola, Mavrodaphne, Tsaousi, and Vostilidi, alongside a robust diversity of flora and fauna.
Citrus, tangerine, and grapefruit tinged with limestone minerality. Vibrant, with a lightly honeyed finish.
