Sclavos Tsausi, Cephalonia, Greece
The Sclavos family traces its roots back for centuries in Cephalonia. A branch of the family emigrated in 1700 to the Black Sea port of Odessa in modern day Ukraine. As early as 1860 records exist of Evriviadis’s great-great grandfather owning a large winery and family estate in Odessa. In 1919, following the Russian revolution, Evriviadis’ grandfather returned to the island of Cephalonia to their property of 6 hectares in the Paliki peninsula where he planted his first vines of Mavrodaphne and Vostilidi, some of which are still producing today. Two generations later the vineyards are assiduously cared for and have been cultivated biodynamically for the past twenty years. In addition to this Sclavos also sources another 4 hectares from local farmers in the Robola zone of the island and have recently planted their own vines within the area.
The Sclavos family traces its roots back for centuries in Cephalonia
The vineyard where the Tsaousi is grown is in Palli Monabeles, a mountainous part of the south of the island, on the slopes of Mount Ainos. It lies 250m above sea level on a type of limestone rock with marl called “Maltese slab.” The climate here is Mediterranean, with mild, rainy winters and hot, sunny summers.
Biodynamic methods have been employed for 20+ years, and the vineyard is accredited by the DIO organisation. Methods include the use of biological remedies and preparations, the restoration of balance in the soils, and following lunar and cosmic influences. The vines are 70-years-old own-rooted, yielding a mere 250 kg/acre.
The vines grow on organically poor soils and the vineyard itself is heterogeneous incorporating forest, olive groves and other areas set aside for natural conservation, including a great diversity of rare Mediterranean plant species, orchids, and others. Due to the gentle methods applied, the soil in the vineyards – – hosts many earthworms that contribute to the health of the soil.
The grapes are manually harvested and destemmed before sorting. They are straight pressed and fermented with indigenous yeasts and cool temperatures in stainless-steel tanks. The wine is aged for six months on its fine lees, also in stainless tank, and is bottled without filtration or fining and only minimal sulphites at bottling.
The Tsaousi has an intense aromatic character, with notes of yellow flowers, sea and mountain air, and chalk. The palate is bright and clear, with brilliant mouthwatering acidity sporting notes of yellow apple, chalk, crushed oyster shell, and a delicately savoury finish. Despite its reputation as a low acid whose main purpose is to blend with the local Robola, this has the thrilling personality and energy of old vines white wine from active limestone mother rock.
2024 Tsaousi
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Interested in finding out more about Sclavos’s wines? Contact us directly:
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