Sclavos Wines Vino di Sasso 2024 white

Sclavos Wines Vino di Sasso is a characterful white made from the native Robola grape on the Ionian island of Kefalonia. True to its name – “Wine of the Stone” – it is all about precision, tension and a vivid mineral backbone. This is a Greek island white that combines bright Mediterranean fruit with a distinctly stony, almost salty edge, offering a refined alternative to more familiar European coastal wines.

Tasting Notes
In the glass, Vino di Sasso typically shows a pale lemon to light straw hue with green reflections, underlining its freshness and youthful energy. The nose is immediately expressive, with zesty citrus (lemon, grapefruit, lime zest), ripe apricot and white peach, layered with delicate floral tones of white blossom and chamomile. Underneath, there is a clear mineral thread – wet stones, crushed seashells and a light saline lift – that speaks directly of its limestone-rich terroir. On the palate, the wine is dry, racy and focused, driven by a marked, mouthwatering acidity that balances its generous fruit. Citrus and stone fruit notes intertwine with subtle, rounded nuances that can feel almost buttery in texture, likely a result of lees contact. A fine, salty tang runs through the finish, adding complexity and length while enhancing its gastronomic appeal. Enjoyed young, it shows vibrancy and tension; with a few years in bottle (3–6 years from vintage in good cellaring conditions), it can gain additional depth, softer edges and more pronounced savory, mineral tones.

Production
Robola for Vino di Sasso is sourced from hillside vineyards on Kefalonia, where poor, calcareous soils rich in limestone and pebbles naturally limit yields and concentrate flavor. The island’s maritime climate, with cooling sea breezes and strong diurnal shifts, helps preserve acidity and aromatic lift in the grapes. Fruit is typically hand-harvested to ensure careful selection of bunches and to protect the naturally delicate skins. In the cellar, Sclavos favors a minimal-intervention approach: gentle pressing, fermentation with native yeasts, and maturation primarily in stainless steel (and/or inert vessels) to preserve terroir transparency. Extended lees contact is often employed to build texture and complexity, resulting in a wine that is both incisively mineral and texturally satisfying.

Food & Serving
Vino di Sasso is a natural partner for seafood and Mediterranean cuisine. Think grilled whole fish with lemon and herbs, oysters and shellfish, octopus, ceviche, or simply prepared prawns. It also pairs beautifully with Greek specialties such as grilled halloumi, fried calamari, dolmades, and fresh salads featuring fennel, citrus or herbs, as well as delicate goat’s or sheep’s cheeses. Serve well-chilled but not icy, ideally around 9–11 °C, to allow the aromatics and texture to fully emerge. A brief opening in the glass is usually sufficient, though a light, 15–20 minute decant can help young bottles express their mineral complexity.

Producer
Sclavos Wines is one of the pioneering quality producers on the island of Kefalonia and a leading name in the revival of Greece’s indigenous varieties. With roots that trace back generations, the estate has built its reputation on expressing local grapes such as Robola through organic and biodynamic practices and a restrained, terroir-driven winemaking style. By focusing on low yields, careful vineyard work and minimal intervention in the cellar, Sclavos has become a benchmark for Ionian Island wines, frequently cited by sommeliers and enthusiasts seeking authentic, characterful Greek whites with real sense of place.

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