VARIETY: Robola of Kefalonia 100%. Robola is an
increasingly rare, ungrafted, low-yielding variety that
thrives on the poor limestone and gravelly soils of
the Kefalonian highlands. It is considered one of the
finest Greek white varieties, and has characteristic
citrus and mineral aromas.
GRAPE ORIGIN: The grapes come from high-
altitude (exceeding 600m above sea level) vineyards
on the slopes of Mount Ainos within the Robola PDO
appellation zone. Yields are around 3,500kg/ha.
CLIMATE: The winter in 2017/2018 was cool with higher than average rainfall, and some frost
at lower elevations, especially during flowering, which resulted in smaller yields. The ripening
season was longer than usual with some rains towards the end, lowering sugar levels. However,
the grapes were healthy and the wines excellent despite the difficult climatic conditions.
VINIFICATION: All vinification and bottling is done at the Gentilini winery. The grapes are
chilled to 7°C overnight before processing. They de-stemmed and only the free run juice is used.
This year we separated the must into four tanks according to vineyard altitude, and used different
yeasts to add complexity. The juice from the highest vineyards was inoculated with EC1118,
followed by Vintage White, Cross Evolution and DV10 to initiate fermentation, which lasted for
four weeks at low temperatures. This was followed by 4 weeks of lee stirring (battonage) to
develop the body, delicate aromas and finesse of the finished wine. The wine was cold stabilized,
blended and then filtered just once prior to bottling.
PRODUCTION: Just 12,000 bottles were made in 2018
TASTING NOTES: A fresh, citrusy, dry white wine, which expresses all the characteristic fruit,
minerality and terroir of this variety. Complex, balanced, and dry, with a long finish.
FOOD PAIRING: Seafood, shellfish, sushi, raw bar, lemon sauces.
Alcohol: 13% Alc by Vol
Total Acidity: 7.0g/l tartaric acid
Residual Sugar: 1.9g/l