Gentilini Robola
Wild Paths
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 pH: 2.8 Residual Sugar: 2.3g/l |
| LABEL | This elegant label reflects the premium and limited nature of this wine. |