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Barcarola (Robola)

White dry free-run wine; Protected Designation of Origin Kefalonia.

It was named after the well-known summer festival "Barcarols" that are held in Lixouri (an evening feast of August with brightly lit boats sailing in the harbor full of local songs singers and music) to indicate its origin from the robola region on the other side of the island, but its winemaking at the FOIVOS Winery in Lixouri.


Robola of Cephalonia: from selected Robola grapes of mount Ainos slopes (altitude 600-800 m.). It comes from the higher vineyards of Robola zone, only 200 kilos of grapes yield per acre!

Cold extraction before fermentation for 8-10 hours at a controlled low temperature, separation of free run and press run musts, fermentation at a controlled temperature, maintenance of wine with the wine lees for about a month with periodical stirring, filtering and bottling.

12% vol.

light green color with bright greenish sheens. Highly complex aromas with concentrated citrus, exotic fruits, ruby grapefruit and ripe pear flavors; lush, spicy notes linger on the sculpted finish.

The perfect company of fine fresh fish; accompanies also perfectly sauces and creative cuisine, seafood, pasta with white sauce, cheese and fruits.

Barcarola (Robola) 2011: Gold Medal at Berliner Wein Trophy 2012.
Barcarola (Robola) 2011: Silver Medal at AWC in Vienna 2012. 
Barcarola (Robola) 2010: Bronze Medal at Decanter 2012. 
Barcarola (Robola) 2010: Bronze Medal at AWC 2011 in Vienna. 
Barcarola (Robola) 2012: Bronze Medal at Decanter 2013. 
Barcarola (Robola) 2013: Bronze Medal at Decanter 2014.

Barcarola 2015: “Wine Advocate” April 2016: 91/100.
Barcarola 2016: Wine Advocate 2017: 90/100