The similarity of the names, and the fact that it is grown in the Ionian Islands has led some to believe that the Robola grape variety is identical to the Ribolla Gialla variety grown in northeastern Italy. However, there are important differences that make Robola a truly unique and promising grape variety, both in terms of morphology and taste. A grape that, if cultivated and vinified correctly, rewards the efforts made by the winemaker, giving dry white wines with a refined character and the unique ability to express the terroir from which they come.
Central Greece, and especially the Ionian Islands are the main regions of its culture, Kefalonia being the best known. In spite of its delicate character it is a particularly productive grape variety, which makes it necessary to restrict yields for a good Robola.
The Robola wine is characterized by a "European" mineral presence, with moderate body and exceptional acidity, characteristics that recall a good Santorini or Chablis when the wine is young, and a Riesling after a few years!
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