Robola of Kefalonia

Robola is rightly referred to as the Countess of the Ionian Sea. It was brought to Kefalonia by the Venetians around 1500 AD. It is a delicate and very oxidized variety, susceptible to diseases and quite idiosyncratic in its cultivation, requiring  constant attention and fine handling during  the vinification process.  It has traditionally been the main variety of Kefalonia ;  the PGI zone is located in the center of the island, at the foot of mount  Ainos and an altitude of 500-800m.  In the semi-mountainous areas of the region on steep slopes with stony limestone soil, Robola develops its noble character in ideal conditions. Within the Robola area there are some exquisite vineyards in the  Fagia and Lakomatia region, where the soil is limestone and  the combination of altitude and orientation of the vineyard creates a unique microclimate with optimal cultivation conditions for the vines. On these rocky arid  slopes, the cultivation of Robola is arduous as it is carried out exclusively by hand, while its extremely low acreage yields do not exceed 400-500 kg, making the entire production process cumbersome. It is from these rare and charismatic vineyards with a lot of proper attention, that our Ionian Countess flourishes and reaches the maximum of her quality potential, before she transforms into a Diva rewarding us with her uniquely exquisite  finesse.