The PDO Robola of Cephalonia is one of the few instances where a grape variety is included in the name of the Protected Designation of Origin wines of a region, and it is the only case for dry wines. This fact underscores the exclusive connection between the variety and the region of Cephalonia. Here, in its homeland, Robola is primarily cultivated on the semi-mountainous slopes of Mount Ainos, where the soils are limestone, gravelly, and barren. Hence the phrase "Vino di Sasso," meaning "the wine of stone," as referred to by the Italian conquerors, which still accompanies it today.
The Robola variety is an integral part of the region's viticultural history. Its name was first recorded in 1520 in a document listing ecclesiastical property, and it has been continuously cultivated ever since. In the mountainous vineyards of Ainos, there are still old, self-rooted plants.
The Robola variety is perfectly adapted to the region's ecosystem. Its sensitivity to drought is mitigated by the heavy rainfall that occurs in the area (averaging 1200 mm annually). However, the dry summers ensure the right conditions for its ripening, given its susceptibility to diseases. The heat and daytime sunshine promote the development of its aromatic components, while the sea breeze and the cool air descending from the high peaks of Ainos during the night help preserve its finesse and refreshing acidity, which characterize the PDO Robola of Cephalonia wines.
Only dry white wines are produced in the region, using the classic white winemaking method with controlled fermentation temperatures. The designations "Selected" and "Specially Selected" refer to aging in barrels for 6 and 12 months, respectively. The characteristic PDO Robola of Cephalonia wines are distinguished by their light lemon color, subtle aromatic intensity of citrus fruits, green fruits, and stone fruits, moderate alcohol, elegant body, crisp acidity, and wonderful minerality on the nose and in their long finish.