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€20.71
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Variety Collection Robola 2022 - Antonopoulos Vineyards

A unique Robola, perfect for every palate!

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Variety Collection Robola 2022 - Antonopoulos Vineyards
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Antonopoulos Vineyards
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

Robola 2022 from Antonopoulos Vineyards' Varietal Collection is a rare and distinct expression from mountainous Achaia, showcasing the energy and potential of one of Greece’s most iconic native grapes.

It belongs to a specialized collection dedicated exclusively to single-varietal bottlings of indigenous grapes Robola, Athiri, Pavlos, Skiadopoulo, and Vertzami. The winery uses this minimal-intervention approach to highlight the region's unique terroir, crafting unpretentious, elegant wines that simply speak for themselves. This clean minimalism extends to the bottle design, featuring artwork by renowned painter Yiannis Stathopoulos.

Sourced from selected high-altitude vineyards, the grapes undergo careful, temperature-controlled fermentation to preserve their pure aromatic character. Robola 2022 is the ideal choice for anyone seeking drive, tension, and elegance in a white wine, and right now is the perfect time to enjoy it alongside good food and great company.

Tastes Like

A refined bouquet dominated by lemon, grapefruit, tangerine and lime, paired with apple, white blossoms, and a subtle minerality.

On the palate, it has crisp, acidity, medium body leading into a clean, lingering finish.

Aroma
Body
Acidity
Aromas
lemon, grapefruit, lime, green apple, white flowers, minerality
Pairs with
Fresh oysters, grilled seafood, small fried fish, green salads with citrus, and light dishes with goat cheese.
Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13%
Origin Ahaia
Variety Robola
Bottle Size 750ml
Barrique -
Serving temperature 10ºC
Aging 4+ years
Closure Cork
Organic No

PAIR IT

Pairs wonderfully with fresh shellfish, grilled seafood, fried small fish, green salads with citrus dressings, and light dishes featuring goat cheese.

Deep fried cod in beer batter with skordalia (garlic sauce)

For the cod

  • Cod (in salt)
  • 1 can of beer
  • flour for all purposes
  • salt
  • canola oil

Skordalia (garlic sauce)

  • 1 kilogram of potatoes
  • 1 bulb of garlic
  • 1 glass of olive oil (approximately)
  • 1 glass of lemon juice (about)
  • Parsley

For the cod

Remove the skin from cod and put the cod in the water for 24 to 36 hours while you occasionally change the water (3 to 4 times).

Prepare the batter in a large bowl by mixing the beer and flour until it becomes a dough that will stand nice on the fish and will not run.

Fry the battered cod in very hot canola oil and for a while, until it’s done. (Caution spits).

For Skordalia

Put the potatoes to boil in plenty of salted water. Beat the garlic on a wooden mortar until it becomes a sleek paste.

Check how well - cooked the potatoes are by piercing them with a fork. Once the potatoes are cooked, take them out of the hot water, peel them and mush them in the mortar along with the garlic, throwing each time a spoon of oil and lemon. Do not add too much oil at the beginning because if you put more than needed, it will be difficult to make a smooth cream.

Continue to mush them in the mortar by gradually adding olive oil and lemon until they become a velvety paste and you satisfied with its taste.

Mushing with the mortar takes about an hour. If you want to shorten the time you can skip the last step by passing the garlic sauce in doses from the mixer or multi.

You can serve it with some parsley to give color and aroma to the plate.

 

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Antonopoulos Vineyards

Variety Collection Robola 2022 - Antonopoulos Vineyards

-13%
€20.71
€18.02
Aroma
Body
Acidity
Aromas
lemon, grapefruit, lime, green apple, white flowers, minerality
Pairs with
Fresh oysters, grilled seafood, small fried fish, green salads with citrus, and light dishes with goat cheese.

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