Vladis Sclavos is still a relatively rare sort of winemaker in Greece. In a country where large wineries of indifferent quality have long dominated the scene, Sclavos farms his tiny vineyard biodynamically and intervenes as little as possible during production. His vineyards are a polyculture, intermixed with patches of wood, olive groves, and other sorts of agriculture. In a country where international varieties are often chosen to blend with native Greek varieties to make them more familiar to Americans, Sclavos works only with native varieties. The Alchymiste white is a blend of Tsaousi, Moscat, Vostilidi, and Moschatela, Grapes native to Greece, and in the case of Tsaousi, native specifically to Cephalonia. The nose offers pear, apricot, kumquat, lemon drop and candied pineapple, with savory herbs like bay leaf and oregano. The palate shows off Vladis’ skill in preserving acidity under the Mediterranean sun; the wine is velvety smooth and full of fresh apricot, orange, and kiwi fruit that finishes with a crisp burst of salty acidity and leaves behind the memory of orange blossoms by the sea. This wine pairs perfectly to salads featuring arugula, seafood that spends a few seconds on the grill, or Tzatziki.