The Sclavos family was originally a family of naval shipowners who migrated to Russia in 1700. In 1919 after the revolution of 1917 in Russia, they returned to Kefalonia where they planted the first vines on the privately owned estate (50 acres) in the area of ​​Kechrion. In 1990, the old vineyard was remodelled and cultivated the varieties Mavrodafni Kefallinias and Vostilidi with a biodynamic-homodynamic method. Their aim is to create natural organic wines with all the special characteristics of the local varieties.

Grapes are carefully selected discarding any unsuitable grapes and leave removed. Vinification is done with modern means. Fermentation are spontaneous and all wines are bottled unfiltered and without any extra processes, whilst the addition of sulphites is is minimal and only when necessary. The goal is that in the next five years all the grapes will be produced with organic-biodynamic cultivation.


Evryviadis Sclavos blends white local with 50% Roditis. Native yeasts, low sulfuration and very gentle filtering, Alchymiste is a wine with maturity and minerality. Ripe fruit in the foreground, with spicier mineral aromas and some floral notes of dried flowers and nuts. With a nice texture, balanced acidity and citrus peels with ripe apricot and banana. Very pleasant to drink.

Paired with Grilled fish, hummus, feta, tabouleh, and olives.

Alchymiste rose

Alchymiste rosé organic wine comes from the combination of 50% Mavrodafni Kefallinia and 50% Moschatela. The cultivation is organic and the soils of the varieties are calcareous. The vines are 50 years old and are grown at an altitude of about 100 meters. The harvest takes place in the second fortnight of August and the wine produced has a rich aromatic character, balanced acidity and complete aftertaste.

Paired with Chicken, turkey, duck, goose & game birds

Alchymiste red

Alchymiste red is dry red wine, made with Mavrodaphne.


This organic wine, with Demeter certification, is produced in the area of Katogi, on the Palli peninsula, and at an altitude of 50m from a combination of local grape varieties 70% Moschatela and 30% Vostilidi of Kefalonia, grown biodynamically. The harvest takes place at the end of August. The vineyards is 60 years old and the soil composition is clayey-calcareous. The cultivation of the vineyards is conventional with rich vegetation and intense night humidity (malatsa). This is a dry version of biodynamic vinification with native yeasts that gives the characteristic aroma of Moschatella but also the intense body of Bostilidi, with balanced acidity and a long aftertaste. The fermentation and maturation takes place in stainless steel tanks with a stay in fine mud for about 7 months without the addition of preservatives. Bottling is done without filtering.

A wine with a taste of ripe white stone fruit, muscat flavours and almond notes

Pairs well with shellfish, crab & lobster


Metagitnion is a special wine, a white, though the taste and structure reminds us of an orange.The local Vostidili grape varietal, characterized by its high tannins. Vinification is done through the principles of the Biodynamic cultivation, which highlights the characteristics of the variety in the special environment of the estate. The harvest takes place late in the first fortnight of September. Fermentation and maturation is done in French oak barrels Allier 500lt without added preservatives. Organic wine with Demeter certification.

Pyrrhic wine with a rich body and aromas reminiscent of dry raisins.


This organic wine with Demeter certification, comes from organic grapes of the local variety Mavrodafni Kefallinia, grown in a biodynamic way, in cup-shaped autoriz vineyards. The vineyards is over 70 years old and is at an altitude of 250 meters. The soil composition is limestone (marl limestone – Maltese slab). The winemaking process is biodynamic, with the harvest taking place in the first fortnight of September and including long extraction, completion of the alcoholic and maloactic fermentation with native yeasts, aged in French 5lt Allier oak barrels and in a three-ton oak winemaker for at least twelve months. The wine produced has excellent density and dyeing capacity.

The character is robust with aromas of spices, ripe fruits and vanilla flavor, has a strong body, the acidity is quite good with crunchy delicious tannins and long aftertaste.

Pairs with Charcuterie, stuffed turkey, tomato braised dishes, octopus stew or wine braised, spicy dishes

Muscat Orange

Muscat orange is an prganic, biodynamic wine with Demeter certification. The harvest takes place in the first fortnight of August, by hand. Vinificationis done using the skin contact method, during the alcoholic fermentation at a low temperature in a stainless steel tank. This results in the intense aromatic character of Moschato combined with an increase in density, body, intensity of acidity, and a long aftertaste.


This wine comes from grapes of local contract growers of the local variety Mavrodafni Kefallinia, cultivated over 40 years ago and until this day in a traditional manner in the peninsula of Paliki at an altitude of 50 – 150 meters. This area has significant variations of soil types from clayey-calcareous to limestone with hilly and semi-mountainous cup-shaped vineyards. Uncultivated areas and olive groves are inserted between the vineyards. The soils are calcareous with their cultivation being conventional. The winemaking process is biodynamic and the harvest takes place in the first fortnight of September, including long extraction, completion of alcoholic as well as malolactic fermentation with native yeasts. Aging takes place in French Allier type barrels with a capacity of 500lt, 300lt and barrique type for twelve months. Bottling does not include other treatments. The wine produced has excellent density and dyeing capacity but also delicious tannins.

The character is robust, winey, with a long aftertaste that evokes the aromas of ripe red forest fruits, soft tannins and the influences of vanilla.

Pairs well with Cooked red meats, traditional meat pies, game or yellow cheeses


Synodos is made from 83% Mavrodaphne and 17% Vostilidi. The grapes are harvested late September, and the vinification process involves long extraction using native yeasts. It is then stored in French barrels and is aged for 1 year. Bottling then takes place with no further intervention.

The colour is intense red/purple, with the aromatic character of chocolate, plum, raisins, cherry and fig. It has a ripe acidity and well-balanced tannins that lead to a large, round aftertaste. Pairs great with red meats, pies and cheese


This local variety is cultivated in the Elios area of ​​South Kefallinia. It originates from Zakynthos and was brought to the area by monks 400 years ago. The area has clay soils and with the microclimate made from the mountain range AInos, it helps form excellent conditions for this variety. The harvest of the Zakynthos variety takes place in the second fortnight of August. The wine produced is characterized by aromas of ripe peaches with a rich body and balanced acidity. The fermentation and maturation takes place in stainless steel tanks with a stay in fine mud for about 7 months without the addition of preservatives and bottling is done without filtering.

Zakynthino Orange

This wine is made from 100% Zakanthino, a local variety is cultivated in the Elios area of ​Kefalonia. The harvest of the Zakynthino  is done late August by hand. The fermentation is done with skin contact and maturation in concrete tanks for about a year. The wine is then bottled without filtering. The extraction process emphasizes freshness in combination with acidity and tannins leading to a complete wine with a great aftertaste.

The wine produced is characterized by aromas of ripe peaches with a rich body and balanced acidity – perfect for cured meats and spiced Asian dishes.

Vino di Sasso

This organic wine with Demeter certification, is cultivated in the area of ​​Robola and comes from local grape variety Robola Kefallinia (PDO certified). This 30 year old vineyard  is found at an altitude of 650-700 meters, the soil is fragmented limestone and the special general soil-climatic conditions from the nearby mountain Ainos. The name of this wine is from the English commissioner Napier who first called it Vino di Sasso where it means Wine of the Stone. From this noble variety are produced white, aromatic wines, of high acidity with subtle mineral aromas. Aromatic characteristics change over time. Initially, they give the feeling of fresh fruits such as lemon and other citrus fruits but also flowers, while later, in ageing, after the 3rd year, the petrol versions of the limestone background terroir emerge. In addition to its characteristic acidity as mentioned above, the wine also develops a long aftertaste with its aging potential of seven years. This wine is produced in a limited number of bottles.