Robola

Introduction

Robola is the 'noble lady' of the Ionian and one of Greece's most elegant white varieties. It is closely associated with Kefalonia, where the Venetians named it 'Vino di Sasso' (Wine of the Rock) due to its steep vineyards. Robola is cultivated almost exclusively in Kefalonia and forms the basis for the PDO Robola of Kefalonia. It is a challenging and demanding variety, but it rewards the winemaker with wines of incredible vibrancy, intense minerality, and a character reminiscent of the great white wines of Northern Europe.

Tasting Notes

Color: Pale lemon with greenish highlights. Aromas: An elegant palette of citrus (lemon, grapefruit), white flowers, green apple, and a dominant note of wet stone. Palate: 'Vibrant', with high acidity, medium body, and a long, saline finish reminiscent of iodine.

Gastronomy

Seafood: Raw shellfish, sea urchin, ceviche, and fresh grilled fish. Local Cuisine: Kefalonian meat pie or traditional aliada (garlic sauce with cod). White Meats: Lemon chicken or rabbit with white sauce.

Terroir

Terroir: Robola thrives in 'difficult' conditions. The best vineyards are located on the slopes of Mount Ainos, at altitudes reaching 800 meters. The soil is limestone, barren, and rocky (hence the Vino di Sasso). The lack of soil forces the roots to penetrate deep into the rock to find nourishment. Climate: The environment is mountainous with high sunshine, but the Ionian sea breezes and the coolness of Ainos protect the grapes. The steep slopes of the vineyards ensure perfect drainage and sun exposure. Result: Wines with very high acidity, intense mineral character, and a unique crystalline clarity.