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Rigakis B.V. | Wijn Robola
22326
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Wijn Robola

Robola Wines

 


ROBOLA SLOPES OF AENOS P.G.I.

Colour
Clear light yellow

Aroma
Bouquet of white flowers, citrus fruits and herbs

Palate
Round and fruity with good structure
Summary
Vin de Pay, made from practically all the local white grape varieties. Soft and attractive

TECHNICAL INFORMATION
Region
50% Omala Valley, 50% Pyrgi Valley, Cephalonia Island
Variety
20% Robola. 20% Tsaousi, 20% Mothonios, 20% Vostilidi, 20% Zakynthino – Harvested Early August to Late September
Fermentation
Inoculated with pure yeast culture, 100% Stainless Steel, temp. controlled 15-17°C approx 25 days.
Closure
Synthetic Cork

Alcohol/Vol: 12.0% 
Acidity: 5.1 g/L TA 
pH: 3.30 
Residual sugar: 1.5 g/L

ROBOLA “BRILLANTE” WHITE SEMI DRY

Colour
Brilliant pale yellow
Aroma
Fresh, bright pear and pineapple. Enticing muscat zest
Palate
Clean and crispy acidic, balancing the residual sweetness in the wine
Summary
Crystal clear and perfectly balanced, a result of careful winemaking with fruity muscat aromas and subtle taste

 

TECHNICAL INFORMATION
Region
60% Omala Valley, 40% Lixouri Peninsula, Cephalonia Island
Variety
40% Robola, 30% Muscat, 30% Tsaousi – Harvested Early August to Early September
Fermentation
Inoculated with pure yeast culture, 100% Stainless Steel, temp. controlled 15-17°C approx 25 days.
Closure
Synthetic Cork
Alcohol/Vol: 12.0% 
Acidity: 5.2 g/L TA 
pH: 3.30 
Residual sugar: 16 g/L

“CLASSIC” ROBOLA OF CEPHALONIA P.D.O.

Colour
Crystal-clear yellowish colour
Aroma
Distinctively flavored with citrus overtones
Palate
The relatively high acidity of Robola grapes give crisp freshness, while the vineyard’s extremely low performance offers body, structure and substance
Summary
Makes a lovely drink as a fresh, young white wine
TECHNICAL INFORMATION
Region
100% Omala Valley, Cephalonia Island
Variety
100% Robola – Harvested Late August / Early September
Fermentation
Inoculated with pure yeast culture, 100% Stainless Steel, temp. controlled 12-15°C approx 25 days.
Closure
Twin top, semi synthetic
Alcohol/Vol: 12.20% 
Acidity: 5.2 g/L TA 
pH: 3.35 
Residual sugar: 1.5 g/L

ROBOLA SAN GERASIMO

 

SAN GERASIMO ROBOLA OF CEPHALONIA P.D.O.
Colour
Crystal-clear yellowish colour
Aroma
Strong complex flavour, full of grapefruit, floral and honeyed aromas
Palate
Leesy on the palate, balanced nicely by the crisp acidity and delivering a clean, persistent, fresh finish
Summary
The grapes used for the production of this wine, originate from mountainous vineyards which are still cultivated with the traditional way, resulting in extremely low yields and high quality. The best expression of the Cephalonian Vineyard with many awards
TECHNICAL INFORMATION
Region
100% Omala Valley, Cephalonia Island
Variety
100% Robola – Harvested Early to Late August
Fermentation
Inoculated with pure yeast culture, 100% Stainless Steel, temp. controlled 15-17°C approx 25 days.
Closure
Natural Cork
Alcohol/Vol: 12.7% 
Acidity: 5.4 g/L TA 
pH: 3.30 
Residual sugar: 1.0 g/L

 

 ROBOLA LINOS

Colour
Bright red
Aroma
Distinctively flavored with vanila and raspbery overtones
Palate
Soft and round, with substantial body and structure
Summary
Makes a lovely drink as a fresh, young red wine, but can also age for 2-3 years
TECHNICAL INFORMATION
Region
70% Lixouri Peninsula, 30% Omala Valley, Cephalonia Island
Variety
80% Mavrodaphne, 20% Agiorgitiko – Harvested Early to Late September
Fermentation
Classic red vinification with 5 days extraction, 100% Stainless Steel, temp. controlled 17-21°C approx 25 days.
Closure
Natural Cork
Alcohol/Vol: 12.20%
Acidity: 4.8 g/L TA
pH: 3.45
Residual sugar: 1.5 g/L

 

ORGANIC ROBOLA OF CEPHALONIA P.D.O.

Colour
Crystal-clear yellowish colour
Aroma
Rich aromas of citrus, with a hint of herb and tropical fruit displayed
Palate
Full bodied, round palate with crispy and sparkling acidity that gives nerve and long finish.
Summary
Traditional cultivation of selected, certified organic vineyards, and carefull vinification with the minimum of additives, highlight the typical varietal characteristics
TECHNICAL INFORMATION
Region
100% Omala Valley, Cephalonia Island
Variety
100% Robola – Harvested Early to Late August
Fermentation
Inoculated with pure yeast culture, 100% Stainless Steel, temp. controlled 15-17°C approx 25 days.
Closure
Natural Cork
Alcohol/Vol: 12.5% 
Acidity: 5.3 g/L TA 
pH: 3.25 
Residual sugar: 1.5 g/L

3121050Monte Nerodroogroodx 0,750 ltr
3121060Robola Cooperatie of Cephalonia vat gerijptdroogwitx 0,750 ltr
3121070Robola Cooperatie of Cephalonia biologischdroogwitx 0,750 ltr
3121080Robola Cooperatie of Cephalonia Classicdroogwitx 0,750 ltr
3121090Sangerasimo Robola Cooperatie of Cephaloniadroogwitx 0,750 ltr
3121100Cephalonia Cooperatiedroogwitx 0,750 ltr