Petrakopoulos Lefko - Vostilidi & Muscat 2023

Region and Vineyards

Lefko comes from three co-planted vineyards on the slopes of Mount Aenos in Kefalonia, within the PGI Slopes of Aenos designation. These parcels lie between 400 and 600 meters above sea level, in a Mediterranean climate with dry ripening seasons and plentiful winter rain. The soils are rocky, limestone-rich, and clay-sandy, offering tension and aromatic precision.

The vineyards are cultivated using sustainable practices, with planting densities of 2,500 to 3,000 vines per hectare, and no irrigation. Each variety brings a unique strength: Vostilidi adds phenolic grip and depth, Tsaousi contributes acidity and balance, while Muscat lifts the wine with fresh fruit and floral tones. Together, they form a harmonious, site-specific expression of Kefalonian white terroir.

Winemaking

Grapes are hand-harvested, gently pressed, and fermented with indigenous yeasts in stainless steel tanks. The wine is neither fined nor filtered, allowing for purity and authenticity. A small amount of residual sugar (<3 g/L) adds roundness, while the 13% alcohol is balanced by vibrant acidity. The wine is aged in stainless steel, preserving freshness, and produced in just 4,000 bottles.

Tasting Notes

• Color: Pale straw with golden glints.
• Aroma: Floral lift from Muscat, layered with fresh white fruit, hints of caramel, and soft herbal nuances from Vostilidi.
• Palate: Slightly oily texture, yet balanced by bright acidity, with flavors of stone fruit, lemon zest, and spiced compote. Long, savory finish.

Did you know?

Lefko continues an ancient Kefalonian tradition of co-planting and co-fermenting indigenous varieties. Vostilidi is a rare variety related to Robola, while Tsaousi and Muscat have long been part of the island’s vinous heritage. Together, they create a singular, multi-dimensional white that reflects both the past and future of Ionian winemaking.

Wine Pairing Ideas

• Seared scallops with lemon butter: Complements the wine’s texture and citrus lift.
• Goat cheese salad with herbs: The acidity and herbal tones echo beautifully.
• Grilled chicken with fennel and anise: A match for the wine’s slight sweetness and spice.
• Salt-baked white fish: Highlights the wine’s mineral freshness.

History of Petrakopoulos Winery

The winery was founded by Vasilis Petrakopoulos, a passionate advocate for Kefalonia’s viticultural heritage. Although the estate is relatively young in its current form, it stands on the legacy of a century-old family tradition in vine growing. Since its inception, Petrakopoulos Winery has set itself apart by focusing exclusively on limited-production wines made from native Kefalonian varieties, some of which were nearly lost to history.

Guided by a philosophy that respects both nature and tradition, the estate implements organic and biodynamic principles, working without synthetic chemicals and allowing natural yeasts and minimal handling in the cellar. This vision is shared by oenologist Christos Kokkalis, whose precise, terroir-driven approach has become a signature of the winery.

Petrakopoulos is now widely regarded as one of Greece’s finest artisan producers, with wines regularly awarded on the international stage for their purity, expression, and originality.

Region and Vineyards

Located in Thiramonas, in the southern part of Kefalonia, the estate is surrounded by a mosaic of microclimates, shaped by the slopes of Mount Aenos, the Ionian Sea, and the island’s complex geological formations. Vineyards are cultivated between 350 and 620 meters altitude, on limestone, clay, and rocky soils, often without irrigation.

The estate works with carefully selected parcels across the PGI Slopes of Aenos and PDO Robola of Kefalonia zones. Most vineyards are co-planted with multiple native varieties, such as Robola, Vostilidi, Tsaousi, Muscat, and Mavrodaphne, according to ancient traditions. Yields are kept extremely low, and farming is performed entirely by hand, with meticulous attention to detail.

This combination of altitude, limestone, and maritime influence results in wines of remarkable salinity, structure, and aromatic clarity.

Wine Range of Petrakopoulos Winery

The estate’s range reflects a deep commitment to terroir and authenticity, with each cuvée expressing a specific vineyard and varietal identity. Notable wines include:

• Palia Armakia Robola – A single-vineyard PDO white with tension, depth, and aging potential.
• Lefko – A traditional co-fermentation of Vostilidi, Tsaousi, and Muscat, fresh and textured.
• Mavro – A dry, unfiltered red made from 100% Mavrodaphne, redefining the variety in a savory, mineral style.
• Melissinos and Old Vine Robola – Rare bottlings highlighting ancient vines and exceptional parcels.

Each wine is produced in limited quantities, bottled unfined and unfiltered, and aged to reflect the integrity of the vineyard.

Did you know?

The estate’s Mavro is one of the very few dry Mavrodaphne wines produced in Greece, far from the sweet style for which the grape is historically known. Petrakopoulos uses native yeasts, no oak, and no filtration, making it a raw and honest expression of Kefalonia’s red wine potential.