This blanc is secured by an autochtone cue, noble and predominant in the Cephalonia, the robola. Centenary vines, pedestal franchises, are cultivated in the goblet and located at the top of the argilocalcaire coteaux and near the Montagne Aenos at 850 m altitude. The rendering is extremely affordable and has a very high quality quality. The extent to which the certification is practicable depends on the principles of the domain. It is spontaneously fermented by naturally occurring flakes present in the terroir and the boutique moiety is free of sulfation, by filtration.
Sclavos Wines Vino di Sasso 0.75l-
€18.00
6 in stock
Color | White |
---|---|
Sparkle | No |
Dryness/Sweetness | Dry |
Country | Greece |
Producer | Sclavos Wines |
Varietal | Yes |
Grape Variety | Robola |
Food Type | Cheese, Fish, Poultry, Seafood |
Alcohol | 12.5% |
Bottle Size | 0.75lt |
Year/Vintage | 2017 |
Ageing Potential | 5-7 |
Fermentation Vessel | Steel Tank |
Region | Cephalonia, Greece, Lixouri |
Appelation | PDO Cephalonia |
Serving temperature | 8-10°C |
Cooking Style | asperges, feta, fruits de mer, Poissons, poulet rôti, sushi |
Euryviadis Sklavos produces and markets a great range of wines with an emphasis on local varieties. However, what has made him more widely known is that he is regarded as the guru of biodynamic cultivation in our country.
Based on Lixouri in Kefalonia, the first vineyard was planted in 1919 and from there began production based on local varieties (Robola, Vostilidi, Mavrodaphne) and fancy blends between them. The crop has been strictly organic since 1986, and in recent years the shift has become 100% biodynamic. The philosophy of the Slave Estate is based on respect for and love for nature with the aim of giving the size of a plant without giving it stress and stress. It is a method of harmonizing the plant with its environment, so that the best possible result is achieved. The production is characterized by very low crop yields (400 kg per acre), highlighting of local soil diversity, the vines shape, large vineyards age, minimal human factor interference and faithful application of biodynamic protocol. No yeast is added to the winemaking and the wine is filtered raw, unfiltered and unfiltered. There are currently about 80,000-90,000 bottles being produced with the aim of reaching 120,000 in the coming years, while the impressive statistic is that 70% is exported to other countries with the first ... Japan.