Sclavos
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Country of Origin: Greece
Location: Paliki
People: Spiros Zisimatos & Evriviades Sclavos, Owners | Thalia Tatari, Winemaker
Viticulture: Practicing Biodynamic
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The Sclavos family has deep roots in Kefalonia, with a winemaking history that stretches back generations. After spending time in Odessa, the family returned to the island in 1919 and established a six hectare estate on the Paliki Peninsula, planting Mavrodaphne and Vostilidi. Some of those original vines are still producing today. The estate now works with four additional hectares from growers in the Robola Zone, while new estate vineyards are being planted there.
The vineyards are dry farmed and made up largely of old, own rooted bush vines. Yields are remarkably low, rarely exceeding 30 hl per hectare and sometimes falling to just 16 hl per hectare. The family farms biodynamically and works across two distinct areas of Kefalonia. The vineyards around Mount Ainos are dominated by limestone, while Paliki has a mix of limestone, clay and sandstone. The estate focuses on native varieties including Robola, Vostilidi and Mavrodaphne.
In the cellar, the approach is simple and restrained. Fermentations are spontaneous, the wines are bottled without fining or filtration, and sulfur is kept to a minimum. Everything is geared toward preserving the character of the vineyards and the native varieties. Sclavos makes wines that are unmistakably of Kefalonia, with the rough edges and individuality that come from old vines, low yields and very little interference.