This wine has an amber color and slightly cloudy (for the very experienced eye) due to the lack of sulphiting, filtration and aging in oak barrels. It shows aromas of honey, flowers, exceptional charm, with slightly oxidized notes. The taste comes to reward your choice. Wonderfully ripe grapes have given this wine a crisp and rich mouth with a powerful character. It is distinguished by a particular roundness peculiar to the vintage. For faster oxygenation and opening, a two-hour carafe is recommended.
Sclavos Wines Zakynthino 2016 0.75lt
€16.00
2 in stock
Color | White |
---|---|
Sparkle | No |
Dryness/Sweetness | Dry |
Country | Greece |
Producer | Sclavos Wines |
Varietal | Yes |
Grape Variety | Zakynthino |
Food Type | Cheese, Fish, Poultry, Seafood |
Alcohol | 13.0% |
Bottle Size | 0.75lt |
Year/Vintage | 2016 |
Ageing Potential | 3-5 |
Fermentation Vessel | Barrel |
Region | Cephalonia, Greece, Lixouri |
Appelation | Varietal Wine |
Serving temperature | 8-10°C |
Cooking Style | Greek pasta with spinach and pine nuts, meat in sweet sauce, Seafood |
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.