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 (batonnage) to develop body, aroma and finesse |
| PRODUCTION | Limited to 25,000 bottles. |
| 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: 7.4g/l tartaric acid pH: 2.9 Residual Sugar: 1.3g/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.
