Drink it now, or cellar for up to 3 years. No need to decant.

Sarris Winery is a family winery located in the southwestern sector of Kefalonia that produces natural wines. The vineyards, just over 2 hectares in total, are splendidly terraced with altitudes of over 700 meters, perennially beaten by the sea breeze and surrounded by dense vegetation of pines, orange groves, olive trees and thick Mediterranean scrub. The well-drained soils are rich in limestone. A natural agronomic approach results in wines with explosive fruit and body but balanced by surprising freshness and a peculiar and persistent sapid-mineral note.

The Robola variety, known in Slovenia as Rebula and in Italy as Ribolla, in this area takes on unique characteristics for its momentum and depth. The Robola grapes are sourced in a vineyard in the area of Fagias, at an altitude of approximately 700m. After harvest, the grapes are destemmed, crushed, softly pressed, and fermented at a controlled temperature.

The resulting wine has a pale lemon color and shows a delicate bouquet of white fruit such as pear, citrus, and green apple. The minerality is intense and even perceivable as a note of wet flint on the nose. The wine is round in the mouth yet with a striking acid note that makes it perfect for oily food. It is fresh, crisp and deep. Try it with fish and chips, tempura, or spaghetti with clams.