The Sclavos family traces its roots back for centuries in Cephalonia though the inception of the family winery began in 1919, when Evryviadis Sklavou planted his first vines of Mavrodaphne and Vostilidi on his six hectare property in the Paliki peninsula. Two generations later, Evryviadis handed the reins to his grandson, Spyros in 1990. Spyros biodynamically farms his vineyards which are composed of clay, limestone and sandstone soils. The goal of the estate is to craft wines that speak to their Cephalonian origin while preserving the biodiversity of the land. Harvest and sorting are conducted manually and fermentation is spontaneous, taking place in stainless steel. Wines are aged in French oak and are bottled unfined and unfiltered.

Sclavos' Vino di Sasso is made from 100% Robola of Cephalonia. This white — displaying a bright yellow with golden rim — offers a lovely nose of citrus-kissed white orchard fruits mixed with a light floral note and a touch of white pepper. The palate is textured exhibiting flavors of pear and lemon zest balanced by lively acidity and a mouthwatering, saline minerality. The finish is lengthy and refreshing. Enjoy on sushi night or with pan-seared chicken finished with a lemon beurre blanc.