Robola is a white grape variety, with its roots in Cephalonia, Greece.
The wines show light-medium body, no tannin, medium-high acidity, dry and medium alcohol.
The tasting note runs to citrus, floral, flinty and chalky.
It is planted most seriously in Cephalonia.
In the vineyard it is marked by early ripening, high-yielding vigour and a preference for best in poor, free-draining limestone soils.
It blends readily with Goustolidi and Theiako Mavro.
On other labels it goes by Asporombola, Asproroboloa, Asprorompola and Robbola.
At the table it suits white fish, chicken, light pasta dishes and salads.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Asporombola, Asproroboloa, Asprorompola, Robbola, Robola Aspri, Robola Kerini, Rombola, Rombola Aspro, Rompola.
Bottles to look for.
- Bazigos Robola of Kefalonia, Greece
- Calliga Robola de Cephalonia, Greece
- Domaine Foivos 'Barcarola Undersea' Robola of Cephalonia, Greece
- Domaine Foivos Robola, Cephalonia, Greece
- Gentilini 'Wild Paths' Robola of Cephalonia, Greece
- Gentilini Rhombus Robola, Cephalonia, Greece
- Gentilini Robola of Cephalonia, Greece
- Orealios Gaea 'R' Robola of Cephalonia, Greece
Robola: common questions
01.What does Robola taste like?+
02.Where is Robola from?+
03.Where is Robola grown?+
04.What food pairs with Robola?+
05.What else is Robola called?+
Keep going: the A to Z grape index, or the wine regions of Greece.