Unwavering, it is born, grows up and delivers its round, blond-greenish fruit amid a harsh, barren landscape—like something springing from the mind of a talented novelist. The Robola Zone, semi-mountainous and with steep gradients—as it lies on the slopes of Mt. Ainos—is distinctive for its limestone, gravelly and barren soil. After all, Italian conquerors called its wine Vino di Sasso, “wine of stone”, ever since the mid-15^th century. Its climate has high levels of precipitation in the winter and waterless, dry summer days, which are, however, offset by exceptionally cool nights, a phenomenon caused by the sea breeze which climbs through the vineyards to the peak of Mt. Ainos.

Amid these harsh farming conditions, Robola manages to grow and offer a unique result.

In 1982, Greek legislators decided to promote the variety’s uniqueness, giving its name to the produced PDO wine Kefalonian Robola, an outstanding honor, being one of the few occasions where the variety has participated in the name of a PDO wine.