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The Robola of Evriviadis Sklavosis a milestone for the winemaking style of this great Kefalonian producer. Thick and ripe with excellent texture and great precision as a result of the fresh natural acidity. It has all the characteristics that make the wines of Sklavos so unique. More than 90% of the vineyards are autochthonous. They come from the high altitudes of the Ainos and yields are extremely low due to the poverty of the limestone soils which are full of stones. This characteristic soil gives the name Vino di Sasso to the Robola di Evriviadis. The mild natural vinification protocol means a wine with minimal sulphites and no other interventions. It is a uniquely generous expression of the Kefalonian variety with lots of tobacco and mineral elements.
Aromas of apricot, tobacco and chaga and a mouthfeel with a rich honeyed texture but freshened by a generous dose of acidity in excellent balance with the ripe fruit. A few years in bottle and it will develop a lovely smoky expression rather reminiscent of toasted bread and reminiscent of the great terroirs of the world, such as that of Chablis. Vinification is done in tanks, with spontaneous fermentation and prolonged contact between the wine and the lees, a trick that enhances the thick and particularly rich profile of the wine. In the vineyard, Slavos follows the biodynamic farming pattern that contributes to extremely healthy soils full of microorganisms and life. Vino di Sasso is a reference Robola for the Ionian island, a wine that leans towards richness and maturity without losing a trace of its tensions or freshness.
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