Robola is a white-skinned grape variety grown mainly in the Ionian islands, although it is strongly associated with the island of Cephalonia where its best expressions can be found.
It gives wines that are really fresh due to their high acidity, but well-textured and powerful, with light aromas of citrus fruits and a distinctive minerality. Wines from Robola are usually un-oaked and almost always varietal, although some blends with other varieties can be encountered. Due to their structure, Robola wines are particularly well paired with food and they are considered ideal next to seafood and grilled or baked fish.
Their high acidity can keep up easily with lemon dishes and balances perfectly the fattiness of fried fish or creamy white sauces. They can age very well.