This wine is made from 100% Robola and comes to us from the certified Organic and Biodynamic producer Evriviadis Sclavos, who is the driving force behind the Sclavos winery and one of the pioneers of natural wine production in Greece.

To give special character to this wine, Sclavos Winery borrowed the name given by the English commissioner Napier who first called it Vino di Sasso, meaning Wine of the Stone. The 90-100-year-old bush vines grow at an altitude of 700 metres in the Mediterranean climate, in limestone-rich soil close to the sea. The hand-harvested grapes are of the local variety Robola Kefallinia, cultivated in the area of ​​Robola, giving the wine a Protected Designation of Origin.

From this noble variety comes white, aromatic wines, of high acidity with subtle aromas of minerality - a white with great concentration and complexity. The aromatic characteristics change over time. Initially, they give the sensation of fresh fruits, lemon and other citrus fruits, as well as citrus flowers and mountain herbs. The palate has a minerality that unfolds gradually and rounds off with salt and a discreet almond-like bitterness. Later, with maturation in the bottle, the petrol qualities of the limestone terroir emerge. In addition to its characteristic acidity, the wine also develops a long aftertaste, with an ageing potential of several years. With ageing, the wine develops a slight oily viscosity, usually at 6-12 years of age.

Enjoy the wine at Vinøst, Bar'Vin, Rouge Oysters og Terroiristen. Previous vintages have been at Fiskebaren, Mastro, the Norrmans and many more.