Sklavos Wines

Historic elements:

The family of Sclavos with origin from village Tomato of Leibathos area is a naval family that in 1700 a sector of  the family emigrate in Odessa of Russia and deals with the distribution of wheat with their privately-owned commercial boats. Round the 1860 we find our grand grandfather Evriviadis to direct in Odessa big Vinery, property of family. In the years that follow and concretely in the 1919 afterwards the revolution 1917 in Russia the grandfather Evriviadis return in Cephalonia where in the privately-owned property 5 acres in the region of Millets of Palli in the fringes of Hill of Laskarato it plants the first vines.

Two generations afterwards we reformed with the cares and the particular assiduity of our father of Spyros the old vineyard and cultivate with the beginnings of homeodynamic method the varieties Mavrodafni of Kefallinia and Vostilidi. The winery and the property around it is found inside the limits of area of culture of Mavrodafni of Kefallinia in the region of Palli. All this, combined with the poor in organic matter soils created in limestone stone, create the conditions for the excellent quality of the grapes in the area. The vineyard of property is cultivated with the beginnings of homeodynamic method and from 25 years is found in complete biological stage and is checked by the controlling organism of DIO.  Indicatively are reported certain basic processes of homeoiodynamic method as the utilisation of timetable for the application of farming practices and performance of work, the utilisation of  homeodynamic formulas, the intensification of system ground-plant-environment and the opening in the positive cosmos influences.

From 2015 the individual enterprise has been transformed into L.T.D with the participation of 50% of the Zisimatos S. family and operates under the name SKLAVOS -ZISIMATOS WINE AND VINEYARDS LTD and is in the final stage of completion of an investment project under which the old building was expanded and upgraded as well as the supply of new modern vinification equipment.

Perspective:

The company gives special attention to the continuous upgrading of the products produced, but this happened in harmonious relationship with the particular rural environment and the culture that ultimately characterizes them.

The aim is to create natural organic wines that will highlight all those particular characteristics of local varieties that are expressed in the specific conditions of the place of cultivation (small areas of the vineyards).

After the harvest of the grapes, a careful sorting is carried out manually on the vibrating table and the sorting belt, where leaves are removed but also some grapes not suitable for vinification.

During the vinification, mild vinification techniques are applied, with the emphasis on the use of native yeasts, avoiding techniques such as wine sizing and filtering, in-use potassium metabisulphite or possibly its complete absence, the tendency to produce more high-quality wines, accomplishment of all tasks according to the principles of biodynamic - homeodynamic.

The vinification is done by modern means (stainless pneumatic press with nitrogen environment, stainless tanks-winemakers), oak fundre and winemakers.

Alcoholic fermentation of Mavrodaphne lasts about 3 weeks.

The resulting wine matures aging for more than one year in oak French Allier type drums 225, 500 and 3 oak winemaking tanks.

Corresponding is the winemaking process for the Vostilidi and Zakynthino variety, with only a difference in the extraction that is not done in the white varieties.

Next year will be tested 2 concrete egg tanks from Sonoma.

The goal is that, within five years, all wine produced will come from grapes produced with the principles of biological-biodynamic cultivation.

Wines from vineyards with special qualities will also be developed.