Robola and Zakynthino, Verdea and Muscat of Kefalonia, Vertzami, Avgoustiatis, Vostilidi and Mavrodaphne come together in a list that takes us on a journey through the vineyards and wineries of the Ionian Islands. Each glass captures the aromas, flavors, and character of its place of origin. Aris Sklavenitis introduces the region’s signature grape varieties through standout labels and thoughtful food pairings, from wild greens pies and stuffed vine leaves to bianco fish stew, pork belly, and rib-eye steak.

Kefalonia

San Gerasimo, Robola, Orealios Gi

An emblematic wine by the Cooperative of Kefalonia, made from the island’s indigenous Robola grape variety. PDO Robola grapes are cultivated exclusively in Omala Valley, and this bottling comes from high-altitude mountain vineyards in the region. Citrus aromas, a pronounced minerality, vibrant acidity, and a medium-to-full body define its profile. Enjoy it with spring greens pies.

Zakynthino, Sclavos Wines

The biodynamic winery of Evriviadis Sclavos – one of the first certified biodynamic wineries in Greece – produces wines of great character and complexity, such as this outstanding Zakynthino. It is made from the local grape variety of the same name, cultivated in the Elios region of southern Kefalonia, although, as its name suggests, it originally comes from Zakynthos. Expect intense aromas of ripe stone fruits and citrus, pronounced acidity, a rich body, and a long finish. A wine that pairs beautifully with kokoretsi.

Lacomatia Robola, Sclavos Wines

During a visit to Kefalonia with the Kefalonia Wine Association, I had the opportunity to better understand the island’s unique terroir. The view over the Lacomatia vineyard is unforgettable: rolling hills and scattered trees in the Omala region that bring the Tuscan countryside to mind. This is a premium Robola by Sclavos, a wine everyone should taste at least once in their lifetime. It displays an intense mineral character, remarkable structure and complexity on the palate, and outstanding aging potential. Perfect with lamb chops.

Robola, Sarris Winery

Founded in 2016 by Panos Sarris, this boutique Kefalonian winery grew out of a deep passion for wine. Sarris worked as a sommelier before opening his own restaurant – which he still runs – and eventually becoming a winemaker. The winery sits near the sea in the Avythos area of Kefalonia, with a beautiful terrace overlooking the Ionian. His Robola is a classic expression of the variety, offering aromas of underripe stone fruit, citrus, and green orchard fruit, lifted by a subtle saline note. High acidity and a medium-to-full body make it an ideal pairing for crispy pork belly.

Lefko Vostilidi – Muscat of Kefalonia, Petrakopoulos Winery

Nikos Petrakopoulos continues the family tradition at the small boutique winery in the Theramona area of southern Kefalonia. In recent years, the wines have reached new heights thanks to oenologist Kiki Siameli. Lefko is a blend of the Vostilidi and Muscat of Kefalonia grape varieties, with an annual production of just 2,700 bottles. A highly enjoyable wine, it combines a fruity character with crisp acidity and a medium body. Pair it with fresh green salads and Easter meze such as stuffed vine leaves.

Mademoiselle Mavrodaphne, Haritatos Estate

Anyone who visits the Haritatos family estate quickly understands its special atmosphere. Centered around a neoclassical house surrounded by lush gardens, towering trees, and vineyards, the property feels more like a peaceful retreat than a winery. Their Mademoiselle is a fresh Mavrodaphne wine, bursting with juicy red and black fruit, sweet spice and herbal aromas, balanced acidity, and moderate tannins and body. Enjoy it alongside pork with BBQ sauce.

Eclipse Mavrodaphne, Gentilini Winery & Vineyards

Near Kefalonia Airport, you’ll find Gentilini Winery & Vineyards, a family-run estate now led by Marianna and Petros, who have helped elevate the winery’s international reputation. Alongside them is oenologist Alexandros Doukas, the man behind the wines. Eclipse is a dry Mavrodaphne wine, aged in oak barrels, combining ripe black fruit with notes of spice, herbs, and toasted oak. Structured tannins, balanced acidity, and a full body lead to a long, satisfying finish. Best paired with a rib-eye steak.

Lefkada

Keropatis Vertzami, Syflogo

Syflogo is located on my home island, Lefkada. It is a small family winery producing wines of distinctive character through low-intervention winemaking, using local grape varieties and limited production methods. Keropatis is an approachable and fruit-forward red wine that also recalls the deep rosés of another era, with high acidity and a medium body. Enjoy it with liver dishes.

Zakynthos

Verdea of Zakynthos – Goustolidi, Makrypodia, Pavlos, Robola & Skiadopoulo, Dionysis Kefallinos

The first wines by Dionysis Kefallinos were released in 2018, driven by a philosophy centered on indigenous yeasts, minimal intervention, and small-scale production. Verdea is the island’s traditional white wine and carries a Traditional Designation. Its name comes from the Italian word verde, meaning green. This blend of local grape varieties delivers a deep color, aromas of fresh-cut grass and ripe stone fruit, balanced acidity, and a rich, textured body. A perfect companion to traditional bianco fish stew. 

Sti Riza tou Vounou, Avgoustiatis, Grampsas Estate

Grampsas Estate is a family-run winery in the semi-mountainous village of Lagopodo, at the foothills of Mount Vrachionas on Zakynthos. Sti Riza tou Vounou (“At the Root of the Mountain”) is a red wine made from the local Avgoustiatis variety, which, according to recent findings, is believed to be identical to Mavrodaphne. After aging for 12 months in French oak barrels, the wine develops intense aromas of black fruit, sweet spices, and oak, with moderate acidity, rich tannins, and a full body. Pair it with slow-roasted goat and potatoes fresh from the oven.