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Zakynthian wine is celebrating its best days through unique labels honouring eclectic varieties.

Known as Fiore di Levante by the Venetians, Zakynthos is the second most populous island in the Ionian Sea. It benefits from gentle terrain and a warm microclimate and boasts an expansive, ancient vineyard that yields over 2,500,000 litres of wine a year.

Within a modest expanse of approximately 17,000 acres, nestled between the bays of Laganas and Alykes, thrives a diverse array of native grapes. Under Venetian rule, these grapes brought fame to Zakynthos as a prominent producer of exquisite black raisins, often referred to as ‘black gold’. Venetian merchants were particularly captivated by this precious commodity during the 17th and 18th centuries. The island has a rich variety of grapes, including Skiadopoulo, Pavlos, Vostilidi, Lagorthi, Makrypodia, Robola, Avgoustiatis, Violento, and Roditis. The most renowned wine is Verdea, which bears the mark of PGI (Protected Geographical Indication) and is a mix of 50% Skiadopoulo with other local varieties, depending on the producer.

Today, a new generation of winemakers harnesses these timeless treasures, infusing Zakynthian winemaking with contemporary touches. Discovering Zakynthian wine is an immersive experience that captures the essence of the island. It weaves a vibrant tapestry of taste and char-acter. The Giatras-Goumas family crafts wines from Avgoustiati and Vostilidi grapes. They also produce organic olive oil. Visit Trilagada to immerse yourself in their world. There, discover iconography and peruse their offerings.

In Lagopotho, the Grampsas brothers showcase grape varieties on their family estate, which has a delightful restaurant with exceptional wines. Indulge in tastings and exclusive dinners curated by the Christoforou couple at Oenolpi Winery in Agria.

Tour the remarkable facilities at Solomos Winery, located at the foot of the Venetian castle in Bochali. Experience exquisite tastings organised by the renowned Mercati Estate. Pair Zakynthian wines with the island’s culinary delights prepared with the finest olive oil, including succulent garlic-braised meats, flavourful-stuffed rabbit and chicken, fragrant garlic eggplant, and delectable semolina pancakes.

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ΤΕΧΤ : ELENI PSYHOULI
PHOTOS : ART & WINE