Robola

Robola is a white grape variety that is indigenous to the Ionian Islands, specifically the island of Cephalonia, in Greece. It is primarily used in the production of white wine, and is known for its high acidity and citrus flavor profile.

History

The origins of the Robola grape are not well-documented, but it is believed to have been cultivated on the Ionian Islands for centuries. The grape is named after the Robola wine, which is produced exclusively on Cephalonia and is one of the most renowned Greek white wines.

Viticulture

Robola is a hardy grape variety that thrives in the limestone soils found on the slopes of Mount Ainos in Cephalonia. The grape is typically harvested in late August to early September. The high altitude and cool climate of the region contribute to the high acidity and aromatic complexity of the Robola wines.

Wine Production

Robola wines are typically dry and light-bodied, with high acidity and pronounced citrus and mineral flavors. They are often compared to the white wines of Burgundy, France, due to their complexity and aging potential. The wines are typically fermented in stainless steel tanks to preserve their freshness and acidity, although some producers use oak barrels for fermentation and aging to add complexity.

Food Pairing

Due to its high acidity and citrus flavors, Robola wine pairs well with a variety of foods, particularly seafood and poultry dishes. It is also a popular choice for pairing with Greek cuisine, including dishes such as tzatziki, moussaka, and dolmades.

See Also

• Greek wine
• List of grape varieties
• Cephalonia

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  Robola Wine Region