The origins of Sklava remain shrouded in mystery, but historical records confirm its presence in the vineyards of Nemea for centuries. Traditionally, it was interplanted with Agiorgitiko, ripening about two weeks earlier and often harvested together to create aromatic rosé wines. Despite its excellent flavor profile, Sklava gradually disappeared due to changes in vineyard management and the preference for high-yielding varieties. The transition to monoculture Agiorgitiko vineyards in Nemea further contributed to its decline.
As a vine, Sklava is vigorous and well-adapted to Greece’s dry, rocky soils. Its name, meaning “slave,” may refer to its resilience and ability to thrive in challenging conditions. The grape produces wines with moderate acidity and relatively low alcohol, making them fresh and easy to enjoy. Aromatically, Sklava wines offer delicate notes of white-fleshed fruits, citrus, and subtle herbal undertones, creating a well-balanced and expressive profile.
The first single-varietal Sklava wine was bottled in 2014 by the Zacharias Winery, marking a significant milestone in the variety’s revival. Initially used in blends—most notably with Assyrtiko, where it added aromatic complexity—Sklava has since proven its potential as a standalone varietal wine. Its characteristic light golden hue with grayish reflections, combined with its crisp yet aromatic nature, makes it a compelling alternative to other Greek white wines.