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Elios 2024 - Κτήμα Σκλάβος

A pleasant surprise from Kefalonia!

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Elios 2024 - Κτήμα Σκλάβος

Sclavos Wines
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Why do we love it?

Elios 2024 by Sclavos is a Zakynthian gem and yet another delightful surprise in the world of natural winemaking—one that makes us wonder: what other treasures does Vladis have in store for us?

 

Sclavos has taught us to expect natural wines that masterfully capture the essence of Kefalonia’s terroir. We keep wondering— is it Vladis, the island, or the indigenous varieties he works with? Whatever the reason, the result is always the same: complexity, balance, and aromas that captivate.

 

Elios 2024 Zakynthino is yet another remarkable wine, crafted from grapes grown in the Elios region of southern Kefalonia. Its name reveals its roots in Zakynthos, where the variety was first planted 400 years ago by monks. The south-facing exposure and clay-loam soils ensure optimal ripening of the grapes. The wine ferments in oak vats and then matures on fine lees for 7 months. Bottled without additives and unfiltered, it boasts a rich body and captivating stone-fruit aromas.

 

Taste it now!

Tastes Like

In the glass, Elios 2024 of Sclavos has pale amber color. Intense aromatic character of ripe peaches, apricots, juicy fresh nectarines, lemon, citron, freshly cut pineapple, almond, hazelnut, and subtle oxidative notes.

On the palate, it has a medium (+) body and crisp acidity. Lemon, grapefruit, juicy peach, and apricot fill the mouth. The hints of tοasted bread, roasted hazelnut and samphire complement the enjoyable set.

Aroma
Body
Acidity
Aromas
Peaches, apricots, nectarines, lemon, citron, almond, hazelnut.
Technical stuff
Color White
Type Dry
Year 2024
Alcohol 14,3%
Origin Cephalonia
Variety Zakynthino
Bottle Size 750ml
Barrique 7 months
Serving temperature 10°C
Aging 7 years
Closure Cork
Organic No

PAIR IT

Pair it with pasta with hazelnut pesto, roasted pork with orange glaze and aged yellow cheeses

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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Sclavos Wines

Elios 2024 - Κτήμα Σκλάβος

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SORRY GUYS, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aroma
Body
Acidity
Aromas
Peaches, apricots, nectarines, lemon, citron, almond, hazelnut.

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