ROBOLA, black label
White dry wine; Protected Designation of Origin Kefalonia.
Robola of Kefalonia, from vines that grow on the slopes of mount Ainos. Gentle, cosmopolitan Kefalonian grape variety; in the centuries of Venetian rule, the wine was called "wine of stone" because the variety is growing and developing in the rugged slopes of Ainos!
Robola of Kefalonia, from vines that grow on the slopes of mount Ainos.
Destemmed, pressing, fermentation with selected yeasts at low temperature, filtering and bottling.
Crystal color, sequence of well-spiced and fruity flavors, such as peach, lemon and apricot. Aftertaste with hints of citrus.
You can drink it alone as an aperitif or combine it with creative cuisine and sauces, fine fish and seafood, cheese and fruits. Served at 8-10˚ C.
Robola 2010: SilverMedal at San Francisco Wine Competition 2012
“Wine Spectator” 2013: Robola 2012: 89/100
“Wine Spectator” 2011: Robola 2010: 88/100
“Wine Spectator” 2010: Robola 2009: 90/100
“Wine Spectator” 2007: Robola 2006: 88/100
“Wine Enthousiast” 2011: Robola 2010: 87/100
“Wine Advocate”: Robola 2009: 87/100, Robola 2010: 88/100
Decanter rating 2013: Robola 2012: Commended
Wine Advocate 2017: Robola 2016: 88/100
Wine Advocate 2016: Robola 2015: 89/100
Wine Advocate 2019: Robola 2018: 89/100
Wine Advocate 2019: Robola 2018: 89/100: “The 2018 Robola Black Label finishes a touch tart and lemony, showing off freshness in its youth. It does come around with air and warmth nicely. It picks up weight and shows well. It should be a great summer refresher. At some point, the fruit might come out and be more expressive as well”.
Jancis Robinson 2019: Foivos Robola of Cephalonia 2018: 17/20 “ The aroma is equal parts herbal and citrus. Lime citrus intensity and mouth-watering freshness. Quite challenging on its own but would be great with fish or seafood. Deep and long, the acidity challenging but in balance with the intensity of the untamed fruit. Incredibly pure and full of tension.”