Orealios Gaea

Farming and Cultivation Practices

The semi-mountainous terrain, with its steep gradients on which most vineyards of “OREALIOS GAEA” are located, is a deterrent against any attempt at mechanized farming. Thus, most viticulture tasks are performed manually and require intensive involvement and care by the winegrowers. Most vines have a planting distance of 1.6m x 1.6m and are arranged in a low cup-shaped form with 4-6 branches and 8-14 buds per vine and are dry-farmed with yields of 4-6 tn/Ha. In the recent years some trellis system vineyards are established. However, none of the vineyard in the Robola Zone is irrigated.

The mild farming methods, combined with the area’s microclimate, contribute to the typical characteristics of Robola:  its subtle aromatic presence, metallic sharpness, unique acidity, full-bodied and balanced flavor, while also help in addressing vine diseases with a minimal use of pesticides.

The families of the 300 Cooperative members individually own all the vineyards associated with the Cooperative. The hardy mountain grape varieties of the Omala need understanding and hands on cultivation methods to provide a successful harvest. They are located on south facing slopes in full sun and high temperatures during the summer months and they thrive because of their environment, not despite of it. Seismic activity, the microclimates created by the mountain, the anhydrosity of the bedrock and the winter and summer temperatures all combine to provide a suitable home. Due to the altitude and location of the majority of the vineyards, cultivation by mechanical means is not an option. The vines sit on poor soils but their strong roots extend into cracks and crevices in the Dolomitic limestone bedrock, fractured by seismic action since antiquity. These cracks are filled with better soils washed in by winter rains. The rock is very anhydrous and the vines root systems survive by obtaining water by capillary action. To create a successful capillary, the growers allow the vines to bush out, creating shade. This is one of the reasons for their low appearance.

The Robola Variety

Kefalonia is one of the Ionian Islands, at the western part of Greece.
The most famous grape variety of the island and one of the most noble white Greek varieties is PDO Robola of Kefalonia, a wine full of lemony fruit and fresh acidity but definitely not lacking in depth and extract.

Robola grapes are cultivated exclusively in the Robola Zone, located in the most mountainous area of Kefalonia – between 300 and 800 metres elevation – and extending around the Omala Valley. There, the Robola variety has found the perfect combination of chalky soil and cool microclimate to produce the award winning wines of the Robola Cooperative Winery.

The winery, situated next to the St. Gerasimo monastery at the Omala Valley, gathers around 80% of the total Robola production of the island and is open for wine tasting in its modern facilities.

Appellation

Appellation Zoning protects the production of wine from designated grape in a specified area and allows its sale as a PDO wine. Outside these areas, the wines created cannot take the name of the grape variety. In Greece there are only 20 Appellations of Origin. The Robola grape is one of these. The Robola Zone lies in the shadow of Mount Ainos and extends around the seven communities of the Omala Valley.

Winemaking

The winery is located at the heart of the Robola zone, near the Monastery of Saint Gerasimo, in absolute harmony with the surrounding stunning landscape. Although built according to local traditional architecture, it is equipped with the most modern means of vinification and packaging.

It features equipment for destemming, and crushing of grapes, with cooling- equipped pneumatic presses for their mild processing, a complete system for controlled fermentation with cooling, an underground cellar with oak barrels where the Robola wine is aged and an automated bottling line in an inert gas atmosphere.

Grape harvesting starts around August 15 from the vineyards on the slopes of Mt. Ainos and ends around September 15 with the vineyards on the plateau. The maturity of grapes is checked constantly and thoroughly, for a fully planned harvesting. Grapes are collected into small 20-kilo containers, so that the harvested grapes arrive at the winery intact within a few hours.