Kefallinos, Zakynthos, Ionian Islands

Dionysis Kefallinos released his first wines in 2018, working with indigenous varieties from his native Zakynthos and focusing on small, low-intervention vinifications that bring out the truest expressions of each variety. Without formal oenological training, but with years of practical experience, he produces his wines at the local co-operative winery, bottling in very limited quantities, typically between 1,000 and 3,000 bottles per cuvée.

Fruit is sourced from more than 60 separate vineyard parcels across the island, planted with old, mostly ungrafted bush vines. These vineyards are worked traditionally, with vines pruned to four spurs — one for each point of the compass — and yields kept naturally low. Zakynthos is home to an unusually broad range of indigenous grape varieties, many found nowhere else. This diversity originates in the island’s long history as a crossroads of Ionian, Venetian, Norman, and mainland Greek influence, including Goustolidi, Avgoustiatis, and Makripodia.

This layered viticultural history is reflected in Zakynthos’ traditional appellation, Verdea, a Venetian name referring to the pale green hue of the juice and the early harvesting typical of the style, which contains eight indigenous varieties. All the Kefallinos wines are allowed to ferment naturally with their own yeasts, and only very small additions of sulphur are made.