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// JUNE 2018
The raw diamond of Kefalonia
Athens
Patras
Sami
Lepeda
Lixouri
Paralia Petani
Porto Athera
Agia Thekli
Rifi
Chavdata
Chavriata
Mantzavinata
Lixouri
Lixouri
Lepeda
Argostolion
Lixouri
Kaminarata
Moni Iperagias Theotokou Kipoureon
Lepeda
Megas Lakkos
Paralia Petani
Platia Ammos
Skinos Chavriata
Kounopetra
Xi Beach
Lixouri
Lepeda
Atheras
Amidi Beach
Fteri Beach
Atheras
Lixouri
Myrtos

Lixouri


15nth of June
In Evryviadis Sclavos’ Winery

We woke up early in the morning, so as to take our breakfast and then to be ready, at around 10.30, for a visit to the winery and the old vineyard of Evryviadis Sclavos.
We wanted to have an idea about the excellent wines of Kefalonia, Robola included,
(the wine we had tried several times in the island), and also to learn a few things as far as the methods of viticulture and the aging of the wines.

Active and helpful as always, our friend/host Kostas was the one who arranged our visit, so as to introduce us to Mr. Evryviadis Sclavos.
We would meet him at his winery and we were sure that we would learn a few very fascinating things about the Kefalonian wines and their viticulture.

Our meeting with Mr. Sclavos was exciting from the very first moment!
And our experience… as amateur sommeliers was going to be extremely interesting and unique!  
 


Mr. Sclavos, a very polite and low profile person, had the kindness not only to guide us to the area where the aging of the wines takes place, but also to show us the first old vineyard, which belongs to his family for many generations.
 


He explained us that there is something very significant, as far as this particular vineyard. It is not single and is interspersed with woodlands, olive groves and prairies with great variety of rare Mediterranean vegetation, with more predominant the Mediterranean orchids and several self sown herbs.  These conditions contribute to the excellent quality of the grapes.


The story of Sclavos Winery

The relationship of Sclavos family with the wine is very old.
The great-grandfather Evryviadis used to be the owner of a Vineria in Odessa, at around 1860.
In the years that followed and more precisely in 1919, after the Russian Revolution (1917), the great-grandfather returned to Kefalonia and started cultivating the first vines in the family’s manor (12 acres) in the area Kechries of Palliki, at the hillsides of Laskaratos Hill.
 


After two generations, in 1990, with the loving, caring efforts of Spyros, the father of Mr. Evryviadis (today’s owner of the winery) the old vineyard was upgraded and reformed and afterwards started the cultivation of the wine varieties Mavrodafni Kefallinias and Vostilidi, with the biodynamic-homeodynamic method.


The biodynamic-homeodynamic method of viticulture and the good natural wine

We had to ask Mr. Sclavos about this method of viticulture, since we had no idea what it was all about and he willingly tried to inform us.

The principles of biodynamic farming state that there are always cosmic forces and energies (the sun, moon, planets and stars) that not only affect life, but also contribute to it, as in the development and shaping of plants.
According to scientific experiments within biodynamic farming, when the moon is full, there appears to be a clear increase in the moisture content of the earth.
The moon’s energies are focused on the sap and water level found in plants, resulting in quicker germination and faster plant growth or recovery.
Since the forces of the moon are related to the forces of the twelve Zodiac signs, farmers base their work on the positions of the stars and signs (as published in the annual biodynamic calendar).
The biodynamic method seems to be a very ancient practice of agriculture, though, which was taught scientifically by the philosopher Rudolf Steiner, in modern years, while Maria Thun in 1950 brought it back to light with her own studies, concerning the influence that had on the viticulture the various lunar phases.
On the other hand there is also the homeodynamic  method, which is used mainly in Italy for the production of wines and as Mr. Sclavos explained, if one wants to understand it, he may as well compare it with the homeopathic medicine.
 


Initially, all that information seemed slightly confusing for us, who didn’t know much about enology, but Mr. Sclavos  tried to make it simple.
He explained that the combination of these two methods leads simply to the production of natural good wines, to the extent that this can be possible, with respect to the vineyard, with a minimum use of chemical interferences during the fermentation process and with the use of natural, mainly, fertilizers (like manure and also earthworms that are to be found in the limestone ground of Kefalonia.
This particular ground is poor in organic elements and therefore has all the preconditions for the production of excellent quality grapes in the area).   

Mr. Sclavos explained to us that the catastrophic earthquake of 2014 destroyed the production but left almost untouched the vinery, which passed to a new era, after his collaboration with Mr. Zisimatos, an expatriate from New York. 

In an effort to produce really good natural wine, Mr. Sclavos uses advanced technology, during the initial phases, in order to minimize the oxidizing effect.
At this point, he showed us the “state of art” wine press Inertis, which secures perfect quality of grapes.
 


We learnt that in the last 20 years the products are promoted in the Greek market, while the 65% of the total production is exported to 10 destinations abroad: France, Switzerland, Luxemburg, Germany, Denmark, Britain, Belgium, Japan, USA and Canada! We were deeply impressed!

And then, of course, came the moment of trying the wine straight from the barrels of aging.


Amateur Sommeliers!

We tried the flagship of the vinery, the dry Mavrodaphni Kefallinias “Orgion”
(it comes in two versions: conventional and bio and is aging in barrels Allier).
We also tried the variety «Tsausi» and the «Metagitnion Bio» (traditional variety of Vostilidi).
And we tasted, of course, last but not least, the famous Vino di Sasso, which is produced by the grapes of the local variety Robola.

As you can understand we couldn’t try them all, but we learnt that there were also the excellent and refined wines «Zakynthino», “Alchymiste Rose”, “Efranor”, «Synodos Bio» and also «Oinos Ydis Iliou».
 


We left the vinery very impressed and…slightly dizzy, after having tasted so many exquisite wines…

We had learnt a lot and were feeling proud, since we could boast for our new and very special certificate as…amateur sommeliers!

But, truth be told, after our fascinating visit to SCLAVOS_ZISIMATOS VINERY AND VINEYARDS we definitely needed a strong coffee and a little rest, since, we would meet, in the early afternoon, through our friend Kostas again, one of the most interesting and distinguished Lixouriotes, who would verify with his personality all those elements that are necessary for creating the myth of an old era authentic Kefalonian!

Country: Greece
Date: 2018
Route: Kefalonia-Peninsula of Paliki
Cities: Athens, Patras, Sami, Lepeda, Lixouri, Paralia Petani, Porto Athera, Agia Thekli, Rifi, Chavdata, Chavriata, Mantzavinata, Lixouri, Lixouri, Lepeda, Argostolion, Lixouri, Kaminarata, Moni Iperagias Theotokou Kipoureon, Lepeda, Megas Lakkos, Paralia Petani, Platia Ammos, Skinos Chavriata , Kounopetra, Xi Beach, Lixouri, Lepeda, Atheras, Amidi Beach, Fteri Beach, Atheras, Lixouri
Duration: 8
Difficulty:
Population:
Rating:
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Country: Greece
Date: 2018
Route: Kefalonia-Peninsula of Paliki
Cities: Athens, Patras, Sami, Lepeda, Lixouri, Paralia Petani, Porto Athera, Agia Thekli, Rifi, Chavdata, Chavriata, Mantzavinata, Lixouri, Lixouri, Lepeda, Argostolion, Lixouri, Kaminarata, Moni Iperagias Theotokou Kipoureon, Lepeda, Megas Lakkos, Paralia Petani, Platia Ammos, Skinos Chavriata , Kounopetra, Xi Beach, Lixouri, Lepeda, Atheras, Amidi Beach, Fteri Beach, Atheras, Lixouri
Duration: 8
Difficulty:
Population:
Rating:
comments
VIEW
Country: Greece
Date: 2018
Route: Kefalonia-Peninsula of Paliki
Cities: Athens, Patras, Sami, Lepeda, Lixouri, Paralia Petani, Porto Athera, Agia Thekli, Rifi, Chavdata, Chavriata, Mantzavinata, Lixouri, Lixouri, Lepeda, Argostolion, Lixouri, Kaminarata, Moni Iperagias Theotokou Kipoureon, Lepeda, Megas Lakkos, Paralia Petani, Platia Ammos, Skinos Chavriata , Kounopetra, Xi Beach, Lixouri, Lepeda, Atheras, Amidi Beach, Fteri Beach, Atheras, Lixouri
Duration: 8 days
Difficulty:
Population:
Rating:
comments
VIEW