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|Producer's Description|| Type: b> Appellation of Origin of Superior Quality Robola Kefalonia (OPAP)
Varieties: b> Robola Cephalonia (100%)
Grape Origin: b> selected vineyards on the slopes of Mount Ainos, Kefalonia, at an altitude of over 600 meters. The yield is about 500 kg per stremma.
Description: b> Produced from prime Kefalonian variety Rompola. The gentle and very delicate and sensitive variety in wine finds Gentilini of the most characteristic morfi.
Vinification: b> At the family winery in Minies Kefalonia. Low pressures render the first 60% elite must. The zimosi lasts four weeks at controlled temperatures of 14 C. After maturation tanks, wine stabilized and clarified by the process of freezing. Is never use additives or improvers materials such as sugar, acids, chemicals etc. The perfumes wines filtered only once, so that the stripped aromas and flavors tous.
Bottling: b> The bottling is done only once a year, ensuring a seamless and stable nature in every vintage. The bottles are stored for further aging in our cellars before being injected into emporio.
Tasting Notes: b> Yellow-harmoniously citrus aromas, lively playful fruit flavor, with balanced and pleasant aftertaste large diarkeias.
Harmony: b> Mild and moderate cuisine, seafood, cheeses, psaria
Aging: b> It can be aged 2-3 years
|Greek Grape Variety||Robola|
|Quality category||Ρομπόλα Κεφαλληνίας ΠΟΠ|
|When to Drink||Keep for 2-3 years|
|Taste Character||White mineral, austere and intense|
|Excellent match with||Συνδυάζεται με χτένια και στρείδια, ψάρια ψητά ή τηγανητά, καπνιστά ψάρια, σούσι, fish & chips, πιάτα με σπαράγγια, σαγανάκια τυριών, λεμονάτο κοτόπουλο και ντολμαδάκια.|
|Good match with||Fish Fat Grilled, Fish Fried, Fish Lean Grilled|