Gentilini
Robola Lees
This project explores the aging potential of Robola. The wine matures for 24 months on fine lees giving complexity, elegance, explosive minerality and body. It is bright and fresh despite its age with aromas of white peach and citron, precise expression of terroir, balanced acidity and long finish. This is Robola all grown up.
| TYPE | Dry, white wine – PDO Robola of Kefalonia |
| VARIETY | Robola of Kefalonia 100% Increasingly rare and low-yielding. Thrives on the poor limestone and gravelly soils of the Kefalonian highlands. Considered one of the finest Greek white varieties with characteristic citrus and mineral aromas. |
| GRAPE ORIGIN | Single vineyard at high elevation within the PDO zone on Kefalonia. The very best grapes of the vintage are selected for this limited edition wine |
| VINIFICATION | The free-run juice is fermented gently to dryness in stainless steel tanks over 5 weeks at low temperature. Further maturation for 24 months on fine lees with periodic batonnage (lee stirring) to develop complexity, body and elegance. |
| PRODUCTION | Limited to 950 bottles and 150 magnums |
| TASTING NOTES | A bright, fresh colour and aroma despite its age. Rounded, complex and full-bodied with aromas of white peach and citron. Explosive minerality and expression of terroir, balanced acidity and long finish. |
| ANALYSIS | Alcohol: 13% Alc by Vol Total Acidity: 6.9g/l tartaric acid pH: 2.8 Residual Sugar: 2.0g/l |
| LABEL | This distinctive label incorporates an ‘R’ for Robola and a ‘24’ for the age of the wine. This started as an experimental wine to explore the aging potential of Robola when vinified properly. |
Jancis Robinson MW rates Greek wine!!
Gentilini Robola R24 2015 receives a massive 17/20