Robola of Kefalonia
2024, Kefalonia, Greece
Profile & Story
100% Robola, hand-harvested from dry-farmed vines in the Omala and Fagias areas of Kefalonia. Destemmed, crushed, soft-pressed; static sedimentation; wild fermentation in stainless steel; 6 months maturation in stainless steel. Average yield 80 hl/ha. Harvested August 2024. ABV 12%.
Tasting Notes
Pale lemon color, elegant aromas of pear, green apple, lime, citron, lemon peel, and lemongrass, with a mineral feeling of wet flint stone. Medium to full body, intense and concentrated, with sharp, refreshing acidity.
Pairing Recommendation
A classic Kefalonian dish, fried cod in butter with garlic mashed potatoes.