San Gerasimo Robola Cephalonia

The Kefalonia Robola Wine Co-operative was established in 1982 by local vine growers to highlight the dynamic Kefalonian vineyards and today has 300 members. The Co- operative collects and processes almost 85% of Robola wine grapes on Kefalonia. This mountainous Ionian Island has levels of sunshine, altitude, and a marine aura that is highly favorable to viticulture, something that is exemplified by their high-quality whites.

The region embraces semi-mountainous vineyards on the slopes of mount Aenos that have poor, gravelly, limestone soils. The diurnal temperature variation at the higher altitude creates slow ripening, which allows the berries to develop flavour while retaining vital acidity. The vineyards are still cultivated using traditional techniques.

Inoculated with pure yeast culture, 100% stainless Steel, temperature-controlled 15-17°C, approximately 25 days, 3 months stay on fine lees, cold extraction at 8 °C for 6 hours, capping with Diam.

Lemon colour with rosemary, thyme and citrus fruits on the nose. Delicate palate with similar aromas and generous acidity.