Barcarola 2015 undersea
White dry free-run wine; Protected Designation of Origin Kefalonia.
A small number of bottles of Barcarola 2015 are aged submerged in the sea, in a depth of 22 m. The wine aged in the sea in laboratory conditions (constant temperature, perfect absence of oxygen, salinity, pressure of 1.500 kg per cm2, darkness),was incorporated perfectly in the underwater environment and in a "metaphysical" way brings the sea breeze and iodine in the glass! The color remained like not a day passed.
Robola of Cephalonia: from selected Robola grapes of mount Ainos slopes (altitude 600-800 m.). It comes from the higher vineyards of Robola zone, only 200 kilos of grapes yield per acre!
Cold extraction before fermentation for 8-10 hours at a controlled low temperature, separation of free run and press run musts, fermentation at a controlled temperature, maintenance of wine with the wine lees for about a month with periodical stirring, filtering and bottling.
light green color with bright greenish sheens. Highly complex aromas with concentrated citrus, exotic fruits, ruby grapefruit and ripe pear flavors; lush, spicy notes linger on the sculpted finish.
The perfect company of fine fresh fish; accompanies also perfectly sauces and creative cuisine, seafood, pasta with white sauce, cheese and fruits.
Barcarola (Robola) 2011: Gold Medal at Berliner Wein Trophy 2012.
Barcarola (Robola) 2011: Silver Medal at AWC in Vienna 2012.
Barcarola (Robola) 2010: Bronze Medal at Decanter 2012.
Barcarola (Robola) 2010: Bronze Medal at AWC 2011 in Vienna.
Barcarola (Robola) 2012: Bronze Medal at Decanter 2013.
Barcarola (Robola) 2013: Bronze Medal at Decanter 2014.
Barcarola 2015: “Wine Advocate” April 2016: 91/100.
Barcarola 2016: Wine Advocate 2017: 90/100
Barcarola 2017: Wine Advocate 2018: 90/100
Barcarola 2018: Wine Advocate 2019: 90/100
Barcarola 2018: Wine Advocate 2019: 90/100: “The 2018 Barcarola has focused intensity, a tightly wound demeanor. Crisp and finishing with a touch of lemon, this is nicely done, invigorating and refreshing. As it ages a bit (or even airs out and warms up a bit), the fruit should come out a little more, hopefully. It will likely be in a better place this summer—or maybe this time next year”.
Jancis Robinson 2019: Foivos Barcarola 2018 Robola of Cephalonia: 17/20: “There is nothing like good indigenous varieties to capture your attention. There's lively citrus and a slight note of wild herbs and a definite stony, dry mineral character. Wonderfully searing acidity, great tension and full of energy, with no attempt to polish away the variety's character – just slightly smoky/dusty, bone, bone dry and with great citrus purity and length. Beware: this is quite severe but also quite delicious. Chalky aftertaste.