Gentilini Robola

Gentilini
Robola


Made entirely from Robola of Kefalonia. A fresh, vivacious, crisp white wine, which expresses all the mineral and citrus characteristics of this unique variety. Complex, balanced and dry, with an orange blossom nose and long finish.

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 High-altitude (exceeding 650m above sea level) vineyards on the slopes of Mount Ainos within the Robola PDO appellation zone. Yields around 3,500kg/ha
VINIFICATION The grape must is fermented separately, according to vineyard altitude for four weeks at low temperatures. Further four weeks of lee stirring (battonage) to develop body, aroma and finesse
PRODUCTION Limited to 25,000 bottles.
CLOSURE Stelvin Seratin screw-cap.
TASTING NOTES Fresh and citrusy, expressing all the characteristic fruit, minerality and terroir of this variety. Complex, balanced, and dry, with a long finish.
FOOD PAIRING Seafood, shellfish, sushi, raw bar, lemon sauces.
ANALYSIS Alcohol: 13% Alc by Vol
Total Acidity: 7.0g/l tartaric acid
pH: 2.9
Residual Sugar: 1.0g/l
LABEL The clean, classic label allows the wine to ‘do the talking’.

Robert Parker Wine Advocate

90 points

The 2019 Robola, seen with about 14 weeks in bottle, is unoaked and comes in at 13% alcohol. It has just one gram of residual sugar and seven of total acidity, making a nice crisp white with a fair share of energy. Laser focused, this has a tart edge on opening, but it still has some obvious fruit. It finishes with power and seems more substantial than its style would suggest. There’s a long, juicy finish that is enticing too. This will show better in late summer, or perhaps, even next spring. Under screwcap, it should hold well.
There is no rush.