The grape variety Robola

Robola is an esteemed white grape variety primarily cultivated on the Greek island of Cephalonia, situated in the Ionian Sea. This indigenous grape is known for producing elegant and expressive wines, often celebrated for their aromatic finesse and freshness. The aromatic profile typically features vibrant notes of lemon blossom, green apple, and stone fruits such as peach and apricot, complemented by mineral nuances reminiscent of wet stone or flint, owing to the island’s limestone-rich soils.

On the palate, Robola wines are crisp, medium-bodied, and well-balanced, offering lively acidity and a persistent, clean finish. Styles range from unoaked, youthful expressions that highlight pure fruit and mineral character, to subtly oak-aged versions adding complexity and texture. While dry still wines are most prevalent, select producers also craft sparkling and late harvest selections, showcasing the grape’s versatility.

Robola wines pair exceptionally well with seafood, particularly grilled fish, oysters, and calamari, as well as light poultry dishes, salads with citrus vinaigrette, and fresh cheeses. Their refreshing acidity and mineral edge make them an excellent accompaniment to Mediterranean cuisine, enhancing both simple and delicately flavored dishes.