The Unique Terroir, Production, and Food Pairings of Kefalonia’s Signature White Wine

Robola wine is a dry white wine from Kefalonia, made from the Robola grape variety, grown in the island’s mountainous regions. The grapes are harvested in late summer, typically in August or September, to ensure optimal ripeness and acidity. After harvesting, the grapes are pressed, and the juice is fermented at controlled temperatures to preserve its fresh, crisp character. The wine is bottled shortly after fermentation to maintain its bright, fruity flavors.

Robola wine pairs well with a variety of dishes, including seafood, shellfish, grilled vegetables, and light pasta dishes. Its crisp acidity and citrusy notes make it a perfect complement to the island’s rich culinary traditions, especially dishes like grilled fish, fried calamari, and vegetable-based appetizers. Robola is also enjoyed as an aperitif or alongside lighter Mediterranean meals – it is a versatile wine for different occasions.  Worth a try.