This wine is made from the traditional variety of Moschato of Kefallinia that is cultivated in the area of ​​Katogi of Palli and is a product with Protected Designation of Origin. It comes to us from the natural wine producer Evriviadis Sclavos, who is the driving force behind the Sclavos winery and one of the pioneers of organic and biodiverse wine production in Greece.

The vines are more than 60 years old and grow at an altitude of less than fifty meters. The area is characterised by its high humidity during the evening hours of the ripening period. Ripe healthy grapes are used to create this wine. They are hand harvested in the beginning of August and spread out in the sun to partially dehydrate. Due to the increased sugar content of the must, alcoholic fermentation is not completed, which stops naturally, resulting in the presence of residual sugars. The final product is the result of 12 months of ageing in French oak barrels.

The aromatic character is reminiscent of dried fruits such as figs and raisins. The wine has a mild sweet taste with a balanced acidity and a long aftertaste.

During the Venetian occupation in Kefalonia, this wine was an eponymous product of the Venetian state.