Winemaker Notes
All Scavlos wines follow the same criteria: old-vine original rootstock bush vines are used irrespective of the cultivar, spontaneous yeast fermentation, unfined, unfiltered bottling and nominal sulphuring. The average yields in all of Sclavos wines rarely rise above 30 hl/ha with some going as low as 16 hl/ha. The vines are not irrigated and benefit from the unique limestone terroir of the Robola Zone in eastern Cephalonia under the slopes of Mt. Ainos and the limestone, clay, and sandstone soils of the Paliki peninsula. Collectively these processes make for some of the most natural wines that Greece produces. The main goal of the winery is to produce wines that are inexorably linked to the terroir of Cephalonia, with fauna, flora, soil, and micro-climate all adding to the diverse influences on the vine and cultivars.
Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.
A large southern region of Greece, the Peloponnese contains the famous appellations of Nemea and Mantineia. While connected to the mainland by a tiny strip of land, essentially the region is a large Mediterranean island and excels in the production of red wine from Agiorghitiko, white from Moscofilero and sweet wine from the Mavrodaphne grape.