Robola, Mavrodaphni, Moschato and other wonderful wines of Kefalonia

 Kefalonia is one of the brightest wine regions of the country, its wineries have evolved and with extroversion have established their wines internationally

From left: Mavrodaphni Great Stone (Sarris), V for Vostilidi (Sarris), Moschato Kefallinias (Petrakopoulos), Robolis (Sarris). Photo: Paris Titian / LIFO 449      

Kefalonia is one of the brightest wine regions of the country, its wineries have evolved and with extroversion have established their wines internationally

Defeat King George I in the Constitution. A few meters away, a young couple spoke loudly sparkling words from the luxury hotel signs.

The “luxury” became “Lixouri” – that is, the definition of the revolutionary Kefalonia – while I still had in the mouth the aftertaste of Mavrodaphne from the slopes of Ainos.

With roots from Zakynthos, I grew up with feelings of contempt for the “opposite”. Life brought them so that in my 20th year I spent with a walnut bush from Agios Nikolaos Volimon in Pessada to meet somewhere near Argostoli the woman I was thinking at night over those months. Apart from the drunken love, I remember Robola’s drunkenness in a picturesque tavern.

The surnames were lined with a tunic-like cloth embracing the glass. Brilliant marketer’s trick of the season, but the local creative director did not estimate that white wine should be consumed cool and that it needs a champagne to keep it at the right temperature.

Sun, sea, my girl and me, and every time we fill our glasses, our table and our feet are soaked in the water-soaked cloth. Everything around us has been advocated in order to appease our energies.

Doric Robola, complex Mavrodaphne, fragrant Moschato and less common varieties of vine, such as Bostilidis, Tsoushi and Moschatela, have attracted the interest of those who truly love wine and are struggling to expand their wine horizons.

The first visit to Kefalonia left charming impressions and so I returned to the island several times since then. I knew the place well, I made friends, and as I overwhelmed my relationship with wine, I realized how much and how much this earth can give.

From the sloping and sloping slopes of Ainos to the lacy hills of Paliki with its characteristic clayey ground. Doric Robola, complex Mavrodaphne, fragrant Moschato and less common varieties of vine, such as Bostilidis, Tsoushi and Moschatela, have attracted the interest of those who truly love wine and are struggling to expand their wine horizons.

The wines of the Cooperative, every year and more – the dynamic family of Kosmetatos, the “nerve” of Petros Markantonatos, the stoic Evryviadis Sklavos with its alternative vinifications that offer us strong emotions and the family of Charitatos, sweet people with a culture of another era – put the island on the modern wine map.

Because of the sloping and sloping slopes of Ainos in the lacy hills of Paliki with the characteristic clayey ground.

But I started the text with the word “revolutionary”, so I will stand on two people from lesser known wineries that I firmly believe they are raising even more the bar.

Nikos Petrakopoulos with a winery in Thiramona, a beautiful small village in the south, and Panos Sarris, a few meters above the beach of Avithos.

The attribute that connects them is that with their wines they express the free nature of the place, a virtue that, unlike many people believe, has a framework.

The framework in which Nikos and Panos move is the production of wine from vines full of life (Nikos is biologically certified) and soft interventions in winemaking, if and when required. As a result of this attitude of life, there are wines with character: sprite and nerve in the white, complexity and depth in the red.

Nikos Petrakopoulos has roots on the island from his mother, Marilis Solomos (family of Melissinos). Over the centuries, viniculture and wine are an integral part of family tradition.

Inspired by his uncle Alexis Solomos, Nikos begins the first bottling of the early ‘100s. What few know about the good winemaker is that he is professionally employed in the IT industry, with a specialization in Banking Technology. Technology, Informatics and wines with mild winemaking, with the help of the oenologist Kiki Siameli. The labels in his portfolio, all of which are remarkable, stand out and we suggest you try:

Robolas Thymar Stone from a vine called the “foam” of the Lacomax region. The vines coexist with thyme and wild boar, giving her Robola a distinct expression with strong botanical elements.

Mavrodaphne Mov from an old, parsley-like vine with clay-clay soil.

Extremely low yield per hectare, natural vinification and staying in old French, oak barrels for two years. Moschato of Cephalonia, a fine dessert of raisined grapes, coming from the Agona vineyard on the slopes of Ainos, which you will love from the first sip.

Petros Sarris began his relationship with wine in 2004, studying a son of a bitch. At the same time, he opened his own restaurant, Avithos Preview, which operates until today every summer season.

In addition to wine, it produces the premium olive oil Panochori, which was recently awarded at the Athena International Contest, but also from the “olive oil bibliography”, the Italian “Flos Olei” catalog, which included Panochori in the world’s 500 best oils for 2018 .

A long time, an old tavern at Megali Petra is transformed into the modern, visiting winery Sarris Winery.

In 2017 his dream becomes reality with the start of his own winery. With an effort of years, an old tavern at Megali Petra is transformed into the modern, visiting winery Sarris Winery. Simple, clean lines, in harmony with the aesthetics of the Ionian Sea. Robola from a vineyard in Fagia is the variety that established Panos among the Kephalonian winemakers.

A few months ago he presented an interesting suggestion from Vostilidi -V for Vostilidi, past the barrel – and recently the Great Stone, Mavrodaphni from the vintage slopes of Ainos (while most of them come from Paliki) without any interference.

Traditional squeeze of grapes, stay for 4 months in an old barrel, native yeasts, unfiltered, zero sulfite. We have repeatedly written that Kefalonia is one of the brightest wine regions of the country. Due to Venetian rule, there is even a limited historical record, when in most areas we do not know what happened forty years ago.

The wineries have evolved and with extroversion have established their wines internationally. Only a problem, the lack of wine-growers, a reality that essentially raises the industry.

It is important for local communities to understand that wine-growing is not just an agricultural product but an integral part of heritage. In closing, the best of a melodic finale with lyrics by the local Cantor Petrokokinus:

Wine I drink for good and you go to the wall I’m going to go home to the door I can not find it.

Source:  www.lifo.gr

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