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Lacomatia 2022 - Sclavos Wines
Sclavos Wines


  Greece / Cephalonia
ADD TO CART At your doorstep in 1 - 3 days

You will hardly find such a Robola!


Why do we love it?

The wines of Evryviadis Sclavos are simply amazing. Where we go to overcome one, Lacomatia got us in the corner and left us with our mouths open. Is this the best expression of Kefalonia's potential? Or maybe the previous one? Big split as we taste, while the content of the bottle is almost gone…

Sklavos is known for its natural vinifications and the most terroir wines of Kefalonia. Minimal sulfite and native yeasts give his wines a very characteristic imprint, the imprint of Vladis and the place. The auto-rooted vines give the wine an unimaginable concentration and character, just like all the wines of Sclavos. The Lakomatia slope is the Promised Land for Robola, due to the ideal orientation with a slope of 500-550 meters and excellent drainage. The biodynamic fermentation in the tank, the long stay on the lees, and the bottling without filtering give you an idea of the volume and extra complexity of this wine. The imprint of the limestone soil is clear!

Lacomatia by Sclavos, is one of the rarest Robola wines you will ever try, comes in a very limited number of bottles, and lasts a long time. Can you stand to wait?









Tastes Like

In the glass, it has a light lemon color. Aromas of lemon, mandarin, grapefruit, sweet pear, peach, ripe pineapple, and chalk compose a complex effect, on a mineral background with floral notes.

In the mouth, it is full of intense acidity that gives a special freshness and balance. Juicy fruit mainly orange, grapefruit, peach, and bergamot, framed by mineral hints and a very intense and characteristic savory sensation.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13%
Origin Cephalonia
Variety Robola
Aromas Lemon, mandarin, grapefruit, pear, peach, pineapple, chalk, minerality
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 8 years
Closure Cork
Organic Yes



Pairs very well with fresh fried fish, shrimp risotto, and pork lemonade.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.


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