Sarris
On the beautiful island of Cephalonia, part of the Ionian archipelago, stands the artisanal Greek winery Sarris, carefully dedicated to the enhancement of the local viticultural landscape. After working for a long time as a sommelier in Athens, Panos Sarris decided to go upstream, dedicating himself to wine production in the southwest part of the island of Cephalonia, precisely in the area of Svoronata, 10 kilometers from the town of Argostoli, producing his first wine in 2012.
In the rugged and terraced land of the island of Cephalonia, on soils rich in limestone at altitudes reaching up to 700 meters above sea level, the Sarris winery exclusively cultivates the indigenous varieties Robola, Vostilidi, Mavrodafni, and Tsaoussi. The vines, some of which are very old and rooted on their own roots, are crossed by brackish currents blowing from the Ionian Sea and benefit from the characteristic sunny Mediterranean climate of the island, surrounded by forests of black pines of Cephalonia, olive trees, and orange trees. The agronomic management adheres to the principles of organic farming, with yields in he hectare are very low and the harvest is carried out entirely by hand. In the winery, a minimalist enology is adopted, with spontaneous fermentations, exclusion of additives and enological aids, and no recourse to clarification or filtration operations. The vinifications take place in stainless steel tanks, the same type of wine containers where the wines remain to mature, except for some labels that age in oak barrels instead.
On these intriguing premises, the Greek estate Sarris produces white, red, and orange wines characterized by a distinctly mineral and saline taste that faithfully reflects the enological essence of the island of Cephalonia. However, these are not heavy and tiring expressions, indeed rendered light by the surprising freshness and dynamism due both to the high altitudes where the grapes grow and the presence of forests near the vineyards.
On the beautiful island of Cephalonia, part of the Ionian archipelago, stands the artisanal Greek winery Sarris, carefully dedicated to the enhancement of the local viticultural landscape. After working for a long time as a sommelier in Athens, Panos Sarris decided to go upstream, dedicating himself to wine production in the southwest part of the island of Cephalonia, precisely in the area of Svoronata, 10 kilometers from the town of Argostoli, producing his first wine in 2012.
In the rugged and terraced land of the island of Cephalonia, on soils rich in limestone at altitudes reaching up to 700 meters above sea level, the Sarris winery exclusively cultivates the indigenous varieties Robola, Vostilidi, Mavrodafni, and Tsaoussi. The vines, some of which are very old and rooted on their own roots, are crossed by brackish currents blowing from the Ionian Sea and benefit from the characteristic sunny Mediterranean climate of the island, surrounded by forests of black pines of Cephalonia, olive trees, and orange trees. The agronomic management adheres to the principles of organic farming, with yields in he hectare are very low and the harvest is carried out entirely by hand. In the winery, a minimalist enology is adopted, with spontaneous fermentations, exclusion of additives and enological aids, and no recourse to clarification or filtration operations. The vinifications take place in stainless steel tanks, the same type of wine containers where the wines remain to mature, except for some labels that age in oak barrels instead.
On these intriguing premises, the Greek estate Sarris produces white, red, and orange wines characterized by a distinctly mineral and saline taste that faithfully reflects the enological essence of the island of Cephalonia. However, these are not heavy and tiring expressions, indeed rendered light by the surprising freshness and dynamism due both to the high altitudes where the grapes grow and the presence of forests near the vineyards.
