Vino di Sasso, Unfiltered Robola, Sclavos, Lixouri, Cephalonia, Greece, 2016

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Vino di Sasso, Unfiltered Robola, Sclavos, Lixouri, Cephalonia, Greece, 2016

19.49

The Sclavos family’s Vino di Sasso (wine from the stone) is 100% organic, hand harvested, Robola from ungrafted vine stock, on precarious limestone scree, from the slopes of Kefalonia’s Black Mountain [Ainos].
Biodynamic methods have been employed for the last 20 years and the vineyard is accredited by the DIO.
Vinification is with indigenous yeasts, and maturation is for one year in Allier oak barrels. The wines are bottled without filtration or fining and no sulphur is added, except in wetter vintages (and even then, only in very small quantities). It’s got plenty of ooomph– which belies it’s 12.5% alcohol - and a broad, creamy, malo mouthfeel that's cut through with a fresh, spritzy, flintiness. There’s also the kind of herby, scrubby, garrigue like feel - together with a smidge of pepper - that reminds you of good white Rhone, together with a bitter almond finish redolent of Italy’s Ribolla Gialla - which (despite the odd assertion) is no genetic relation.

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