Petrakopoulos Palia Armakia Robola of Kefalonia 2023

Region and Vineyards

Palia Armakia comes from a historic vineyard situated on the northern slopes of Mount Aenos in Kefalonia, within the PDO Robola of Kefalonia zone. The vines grow at an altitude of 620 meters in limestone-rich, stony soils, without irrigation or chemical inputs. The microclimate here is defined by cool mountain air, Mediterranean light, and dry summers, all contributing to slow, balanced ripening.

This site is regarded as one of the finest terroirs for Robola, a grape that thrives in poor, rocky soils and shows remarkable minerality and precision. Yields are low, and vineyard work is done manually. The goal is to produce a Robola that is both authentic and age-worthy, faithful to its ancient island roots.

Winemaking

Grapes are harvested by hand, pressed gently, and fermented with indigenous yeasts in stainless steel to preserve freshness. The wine is aged on its fine lees for several months, building texture and aromatic complexity without oak influence. Bottled unfined and unfiltered, Palia Armakia reflects a philosophy of minimal intervention and maximum terroir expression.

Tasting Notes

• Color: Pale lemon with silvery highlights.
• Aroma: Lifted notes of lemon peel, white peach, and crushed stones, with hints of thyme and grapefruit pith.
• Palate: Tense and saline, with linear acidity, chalky grip, and a finish marked by citrus oil and maritime freshness.

Did you know?

Robola of Kefalonia is often called the “Santorini of the Ionian” due to its volcanic-like minerality and age-worthiness. The Palia Armakia vineyard is among the oldest and highest-altitude Robola sites on the island, making this wine a true grand cru expression.

Wine Pairing Ideas

• Oysters or raw sea urchin: A pure match for the wine’s saline structure.
• Grilled seabass with lemon and capers: Echoes the citrus and briny notes.
• Risotto with preserved lemon and herbs: Creamy texture plays well with the wine’s tension.
• Soft goat cheese with olive oil and thyme: Enhances the wine’s herbal complexity.

History of Petrakopoulos Winery

The winery was founded by Vasilis Petrakopoulos, a passionate advocate for Kefalonia’s viticultural heritage. Although the estate is relatively young in its current form, it stands on the legacy of a century-old family tradition in vine growing. Since its inception, Petrakopoulos Winery has set itself apart by focusing exclusively on limited-production wines made from native Kefalonian varieties, some of which were nearly lost to history.

Guided by a philosophy that respects both nature and tradition, the estate implements organic and biodynamic principles, working without synthetic chemicals and allowing natural yeasts and minimal handling in the cellar. This vision is shared by oenologist Christos Kokkalis, whose precise, terroir-driven approach has become a signature of the winery.

Petrakopoulos is now widely regarded as one of Greece’s finest artisan producers, with wines regularly awarded on the international stage for their purity, expression, and originality.

Region and Vineyards

Located in Thiramonas, in the southern part of Kefalonia, the estate is surrounded by a mosaic of microclimates, shaped by the slopes of Mount Aenos, the Ionian Sea, and the island’s complex geological formations. Vineyards are cultivated between 350 and 620 meters altitude, on limestone, clay, and rocky soils, often without irrigation.

The estate works with carefully selected parcels across the PGI Slopes of Aenos and PDO Robola of Kefalonia zones. Most vineyards are co-planted with multiple native varieties, such as Robola, Vostilidi, Tsaousi, Muscat, and Mavrodaphne, according to ancient traditions. Yields are kept extremely low, and farming is performed entirely by hand, with meticulous attention to detail.

This combination of altitude, limestone, and maritime influence results in wines of remarkable salinity, structure, and aromatic clarity.

Wine Range of Petrakopoulos Winery

The estate’s range reflects a deep commitment to terroir and authenticity, with each cuvée expressing a specific vineyard and varietal identity. Notable wines include:

• Palia Armakia Robola – A single-vineyard PDO white with tension, depth, and aging potential.
• Lefko – A traditional co-fermentation of Vostilidi, Tsaousi, and Muscat, fresh and textured.
• Mavro – A dry, unfiltered red made from 100% Mavrodaphne, redefining the variety in a savory, mineral style.
• Melissinos and Old Vine Robola – Rare bottlings highlighting ancient vines and exceptional parcels.

Each wine is produced in limited quantities, bottled unfined and unfiltered, and aged to reflect the integrity of the vineyard.

Did you know?

The estate’s Mavro is one of the very few dry Mavrodaphne wines produced in Greece, far from the sweet style for which the grape is historically known. Petrakopoulos uses native yeasts, no oak, and no filtration, making it a raw and honest expression of Kefalonia’s red wine potential.