Also known as: Asprorobola, Robola Kerini
A white variety of the Ionian islands grown mainly in Cephallonia and sporadically on the islands of Zakynthos and Lefkada, in Preveza and in recent years in Arcadia, covering an expanse of no more than 500 hectares. It ripens in early September.
The Robola variety yields wines of high alcoholic strength, medium to good acidity and with a distinctive aroma. It is used in making the V.Q.P.R.D. `Robola` and certain Vins de Pays and Table wines.
[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]