Ρομπόλα Κεφαλληνίας (Robola Kefallinias)

Styles

Principal grape varieties

Terroir

• The soils of the Robola Zone are mostly semi-mountainous, calcareous in origin, infertile, gravelly, and sloping, resulting in low yields.
• Such soils lead to low yields of between 5,000 and 6,000 kilograms of grapes per hectare.
• The region's climate leads to early ripening between 15 and 18 August, which prevents the onset of diseases such as botrytis and sour rot associated with the first rains of September.
• The area records high winter rainfall averaging 1,200 millimetres annually, while summers are dry, a deficit offset by intense evening dew produced by the cool, humid island mountain breeze of Mount Ainos.

• Due to the infertile soils, the slopes, and the lack of moisture during summer, vines are trained into a low, four- to five-arm gobelet form, with each head pruned to two buds.
• To shade the interior of the plants and protect the grape bunches from solar radiation, growers apply a traditional technique of twisting and tying the shoots, known locally as 'koutsouniama'.

• Robola Kefallinias PDO wines display a pale green-white colour with golden-yellow highlights, varying according to the winemaking method and the time of bottling.
• Aromas vary according to type and ageing, and are characterised by medium-intensity citrus blossom notes alongside peach, citrus, and apple fruit.
• The wines have a fresh and pronounced acidity, a full palate with a long finish, and a mineral presence that is a typical expression of the variety in the island's terroir.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Greece

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-GR-A1240
• Official trade body site — Robola Cooperative of Kefalonia — Orealios Gaea