Robola Kefalonia 'Panochori' Sarris 2023
ArtisanalThe Robola Kefalonia 'Ungrafted Vines' from the Sarris winery is a white wine made from Robola, an indigenous grape variety that grows almost exclusively on the island of Kefalonia. On the nose, it is intensely aromatic, with pronounced notes of yellow-fleshed fruit, wildflowers, and citrus and mineral hints, which return in a rich and enveloping sip, supported by a pleasant acidity that refreshes the palate on the long and persistent finish. A perfect wine to accompany fish-based dinners!
Sarris Robola Kefalonia ‘Ungrafted Vines’ is a broad and mineral expression of Robola, an indigenous grape variety from the island of Cephalonia. The producer Panos Sarris decided to start his winemaking project in Cephalonia after working for a long time as a sommelier in Athens, inaugurating production with the 2012 harvest. Enhancing local varieties, extremely low yields per hectare, spontaneous fermentations, exclusive use of steel as a winemaking container, and exclusion of additives and enological aids in winemaking are just some of the practices embraced by Panos to enhance the purest face of the island of Cephalonia.
The Robola Kefalonia ‘Ungrafted Vines’ by Panos Sarris is produced from a single vineyard of Robola planted in 1981 in the Panochori area, at an altitude of 700 meters above sea level. The vines, which cover an area of less than one hectare, are rooted on their own roots on terraces carved from the limestone soils of the area. The harvest is done by hand, usually at the end of August and the the grapes are then destemmed and gently pressed. The resulting must is then channeled into stainless steel tanks for spontaneous alcoholic fermentation at controlled temperature. The subsequent maturation of 6 months takes place always in steel and the wine is finally bottled without any filtration.
‘Ungrafted Vines’ Robola Kefalonia by Sarris has a bright straw-yellow color. The nose unfolds with hints of yellow-fleshed fruit and citrus, accompanied by floral notes and mineral puffs. Full and balanced the tasting, with good freshness and the pleasant mineral imprint that anticipates a finish of great persistence. If you want to stay in the territorial context, the same producer recommends enjoying this Robola paired with fried cod served with a garlic potato purée.