Petrakopoulos Robola of Kefalonia 2023

Region and Vineyards

The Robola of Kefalonia hails from the picturesque island of Kefalonia in the Ionian Sea, renowned for its limestone-rich soils and mountainous terrain. The vineyards are situated at elevations ranging from 500 to 800 meters, where the combination of altitude and calcareous soils imparts a distinctive minerality and crisp acidity to the Robola grapes. The island's Mediterranean climate, characterized by ample sunshine and cooling sea breezes, further enhances the aromatic profile and balance of the wine.​

Winemaking

This vintage is produced exclusively from 100% Robola grapes, meticulously hand-harvested to ensure optimal ripeness. Fermentation occurs in temperature-controlled stainless steel tanks, preserving the varietal's fresh and delicate aromatics. The wine is then aged on fine lees for several months, enhancing its texture and complexity. No oak influence is introduced, allowing the pure expression of the Robola grape and its terroir to shine through.​

Tasting Notes

• Color: Pale straw with greenish hues.​
• Aroma: Enticing aromas of lemon zest, green apple, and white flowers, complemented by subtle hints of wet stone.​
• Palate: Crisp and lively, with flavors of citrus fruits, pear, and a pronounced minerality leading to a long, refreshing finish.​

Did you know?

Robola is an ancient Greek grape variety indigenous to Kefalonia, often referred to as the "queen" of the island's vineyards due to its esteemed quality and unique expression.​

Wine Pairing Ideas

• Grilled sea bass with lemon and herbs: The wine's acidity and citrus notes enhance the delicate flavors of the fish.​
• Greek salad with feta and olives: The crispness of the Robola complements the freshness of the vegetables and the saltiness of the feta.​
• Lemon herb chicken: The wine's bright acidity balances the richness of the dish, while echoing its citrus elements.​
• Goat cheese tart: The minerality of the Robola pairs beautifully with the creamy tanginess of the cheese.

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.