Robola is Kefalonia’s most well-known indigenous variety, producing fresh and aromatic citrussy wines. The grapes for this cuvée come from 20 year old vines that are ungrafted and grown on their own indigenous roots in a vineyard in Fragata, on the free-draining slopes of Mount Ainos. Mount Ainos is situated in the southern half of Kefalonia and is the highest mountain on the island. The vines are planted at 600 metres above sea level. At this altitude, there is considerable diurnal temperature variation; the hot, dry summer days give way to cool evenings. This temperature difference encourages a long hang time, promoting concentrated flavours in the grapes, balanced by refreshing natural acidity. The climate is Mediterranean, influenced by the surrounding sea, which has a moderating effect on the hot and dry summer, resulting in naturally fresh wines. The vines thrive in poor rocky limestone soils, which impart the mineral, chalky and high acidity characters to the Robola wines.
The grapes were carefully selected and sorted in the cellar, destemmed and gently pressed. The must was fermented with wild, indigenous yeasts at low temperatures in stainless steel tanks to retain the purity of fruit and aromatic integrity. The wine was gently filtered prior to bottling. Made in an unoaked style to fully express the character of the Robola variety and the mountainous terroir of Mount Ainos.