Sklava
Introduction
Sklava is one of the most captivating cases of the revival of the Peloponnesian vineyard. This historic white variety, once at risk of complete extinction, is making a dynamic comeback, offering wines with crystalline clarity and a distinctive aromatic character that combines fruit with herbaceousness. A very old variety, its name is linked to the medieval term Sclavo or Raisin Esclave. Although earlier ampelographers (such as Krimbas in 1944) attempted to associate it with the Italian Schiava group, the Greek Sklava (also known as Sklaves) is considered a distinct variety with its own historical footprint. For decades, it survived "hidden" within Agiorgitiko vineyards in Nemea. Its systematic revival began with the Zacharias Winery, which presented the first single-varietal bottling in 2014, essentially saving it from oblivion.
Tasting Notes
Sklava produces wines with an elegant and balanced profile: Dominated by white-fleshed fruits (pear, green apple) and citrus, with frequent hints of apricot. Delicate aromas of jasmine and characteristic herbal notes are discernible. It has medium to refreshing acidity and good taste structure, leaving a sense of freshness and completeness in the mouth.
Terroir
Its natural habitat is Northeastern Peloponnese, centered in Argolida (where cultivation is recommended) and Corinthia/Nemea. Although it remains rare, its cultivation is gradually expanding as winemakers recognize its potential to express the local terroir with freshness. It is a vigorous, productive variety, particularly resistant to drought and barren soils. Its cycle begins in mid-March and ripening is completed by mid-September.
Summary
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