Made from Robola grown in the oldest vineyard at 850m altitude. 50% of the must is inoculated with native Robola yeast while 20% of the total is fermented in French and American oak barrels to give additional depth and complexity. Citrus aromas and hints of white peaches, citron and vanilla, driven by flinty minerality.
|TYPE||Dry White Wine – PDO Robola of Kefalonia|
|VARIETIES||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||Half of the free-run juice is innoculated with commercial yeast. 20% of this ferments in French oak barrels. The other half is inoculated with a native Robola yeast that we have isolated and researched. 20% of this ferments in American oak barrels. All the wines are carefully blended together following 4 months of batonnage.|
|PRODUCTION||Limited to 4,500 bottles and 150 magnums|
|TASTING NOTES||Fresh and citrusy, expressing all the characteristic fruit, minerality and terroir of this variety. Aromas of white peach and citron with hints of vanilla. Complex and balanced with a long finish.|
|FOOD PAIRING||Seafood, shellfish, sushi, raw bar, lemon sauces, cheese.|
|ANALYSIS||Alcohol: 13% Alc by Vol
Total Acidity: 7.3g/l tartaric acid
Residual Sugar: 2.3g/l
|LABEL||This elegant label reflects the premium and limited nature of this wine.|