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ROBOLA WILD PATHS 2017 MAGNUM - GENTILINI WINERY

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Robola Wild Paths 2017 Magnum - Gentilini Winery
Gentilini Winery

ROBOLA WILD PATHS 2017 MAGNUM - GENTILINI WINERY

WHITE Robola
  Greece / Cephalonia
€122.80
€107.20
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Why do we love it?
Have you ever wandered around the hidden, steep paths of  Cephalonia? With Robola Wild Paths of Gentilini winery, you are mentally transferred to the unique, "wild" side of Cephalonia. We did not expect anything less from Petros Markantonatos.

Due to its soil and climate, Cephalonia has several vineyards that survived phylloxera. An 80-year-old, pre-phylloxera vineyard is located in Fagia, at an altitude of 850 meters, and is responsible for Robola Wild Paths. The best grapes are collected at the absolute moment of their ripening and then they ferment with both ambient and conventional yeasts. The wine matures in French and American oak barrels, emphasizing its mineral character but also trying to tame its sharp acidity. The result is simply riveting.

Robola Wild Paths of Gentilini winery is a Greek wine that gives another dimension to the truly inexhaustible potential of Robola.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has moderate lemon color, with greenish hues and subtle aromas of lemon, citron, grapefruit, white peach, green apple, and lime. Hints of toast, tobacco, vanilla, and wet stone complete the complex set.

Elegant in the mouth, with a moderate body and sharp acidity.

Technical stuff
Color:  White
Type:  Dry
Year:  2017
Alcohol:  13%
Origin:  Cephalonia
Variety:  Robola
Aromas:  Lemon, citron, grapefruit, white peach, green apple, lime, toast, tobacco, vanilla, wet stone.
Bottle Size:  1500ml
Barrique:  -
Serving temperature:  9°C
Aging:  3 years
Closure:  Cork
Organic:  No

ROBOLA WILD PATHS 2017 MAGNUM - GENTILINI WINERY

PAIR IT

with oysters and seafood with lemon. 

Steamed mussels with turmeric

  • 700 g mussels
  • 1 green onion, chopped
  • 1 Garlic, chopped
  • 1 tsp.  turmeric
  • 1 glass of white wine
  • Olive oil
  • Salt (Optional)
  • Pepper

Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.

Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.

Agitate the pot, remove the cover and serve on a deep dish.

Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.

TIP: During the wash, throw the open mussels. After cooking,  throw the closed mussels.

 

 

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