In Greece Kefalonia is celebrated for its special wine cultures and centuries-old winemaking tradition. The unique taste of the best local Kefalonian wines are due for many important things, which determine the quality of grapes and the wine. Firstly, the island has mountainous landscape, with a lot of places where unique soil compositions are, especially on the lowers slopes of the Ainos and on the hills.
The mediterranean climate, the sunny hours and warm days, so the great weather of Kefalonia Island is another essential accessory for the local wines, giving everything to the grapes which they need. Kefalonian wines are well known in cuisine for the rich flavors and varied styles, and proof for traditional viticultural techniques.
Robola Wine, the local wine of Kefalonia
If you ask anybody in the island about the Kefalonian wines, there is always one famous local wine, which is mentioned by everybody all the time. This wine is a so called Robola or Vino Di Sasso, the most iconic wine of Kefalonia Island. First of all Robola wine is a dry white wine, and its fame is due primarily for its crisp and mineral-rich profile.

The grape of Robola is grown in most cases in the mountainous area of the Omala Valley (literally on the north slopes of Mount Ainos), where the limestone soil gives a unique minerality to the wine. The grapes of Robola grow the best between from 300 meters to 800 meters above sea level, which is known here as ‘the Robola Zone’. Harvesting of these grapes starts usually in the middle of August.

Robola wines are typically dry, with high acidity and a vibrant citrus aroma profile, often featuring notes of lemon, green apple, and sometimes a hint of wild herbs. It is usually crafted as a fresh, unoaked white wine to preserve its natural acidity and flavor. It is light-bodied, with refreshing acidity and a subtle complexity that reflects the limestone soil of its vineyards in the area of Omala Valley, near Valsamata village. According to wine experts, Robola wine’s flavors are crisp and refreshing, with a distinct mineral finish, and it pairs wonderfully with the local Kefalonian cuisine, such as fresh fishes or traditional Greek dishes.
Some of the local wine producers in Kefalonia follow traditional winemaking methods for centuries, but today many are using modern techniques to refine the wine’s purity and structure. The Kefalonia Winemakers is one of the main producers in Omala Valley, helping smaller farmers maintain consistent quality in their wines.
Mavrodaphne of Kefalonia
While Mavrodaphne is more commonly associated with the wines of the Peloponnese, the Mavrodaphne wine which is produced in Kefalonia, is quite different. This local type of grape has been grown on the island since ancient times and is known for its deep color, intense aroma, and full-bodied profile. Unlike the sweet Mavrodaphne of Patras, which is widely known everywhere in Greece, the Kefalonian Mavrodaphne is typically vinified as a dry or semi-dry red wine, highlighting its tannic structure and fruity flavors.

The Mavrodaphne of the island has aromas of many kinds of dark berries, plums and spices, often with earthy undertones. The Kefalonian Mavrodaphne wine has a rich, velvety mouthfeel and balanced acidity – this wine is typically bold and structured, making it recommended pairing for meats, aged cheeses, and aromatic Greek dishes of course.
Mavrodaphne winemaking on the island often involves longer maceration periods to extract color and tannin, giving the wine its bold character. Some winemakers also age Mavrodaphne in oak barrels, adding more complexity with a few notes of vanilla or some unique cases of coffee.
Muscat wine of Kefalonia
Muscat is cultivated primarily in smaller quantities in Kefalonia, especially in the warmer areas of the island. It is typically used to produce sweet, dessert-style wines. Kefalonian muscat wines are known for their rich aromatic intensity, with floral and fruity aromas that captivate the senses. The island’s microclimates and warm temperatures bring out the natural sugars in the grapes, resulting in a lusciously sweet wine.

Muscat of Kefalonia is aromatic, with a nose of orange blossom, honey, apricot and some tropical fruits. This type of wine is often very sweet but also balanced with a refreshing acidity that prevents it from being overly cloying. The palate is rich, with lingering flavors of honeyed citrus and stone fruits.
Muscat wines are often crafted as naturally sweet wines, with minimal intervention to preserve the grape’s aromatic profile. Some are aged briefly in barrels to add more depth and complexity. These local wines are perfect for pairing with desserts, fruit tarts, or just enjoy on their own as a local dessert wine.
Vostilidi
Vostilidi is an ancient, indigenous white grape variety unique to Kefalonia, primarily grown on the southwestern part of the island, in the area of Lixouri. This type of grape has a thick skin, making it resistant to disease and suitable for the island’s warm and dry climate. Vostilidi white wines are typically little bit dark yellow coloured, with a slightly tannic quality not commonly found in white wines.
Vostilidi wines have a distinctive taste profile with earthy and spicy notes – they are dry in most cases, with a medium to full body and an unusual combination of fruity and herbal flavors. Tasting notes might include citrus zest, honey, herbs, and a slightly bitter almond finish -as the experts say about this wine.
Traditional methods are often used in the production of Vostilidi, such as fermentation on the skins, which enhances its tannic character and gives it a unique structure. One of these wines which is worth to try is a V for Vostildi, produced by Sarris winery.
Tsaousi
Tsaousi is a white grape native to Kefalonia, known for producing light, aromatic wines with balanced acidity. While much less widely planted than Robola, Tsaousi is gaining attention for its refreshing character and delicate flavors. The grape produces wines that are aromatic but typically lighter in body compared to other Kefalonian wines.
Tsaousi wines are usually fresh and aromatic, with some floral and citrus notes. They are light-bodied with a delicate minerality and often have hints of pear, melon, and subtle herbal undertones. The wine pairs well with light seafood dishes, salads, and lighter cheeses.
These wines are often crafted as young, fresh Kefalonian wines, with minimal aging to retain the grape’s natural acidity and aromatic profile. It’s sometimes blended with other local varieties to add complexity to the final bottled wine.
Winemaking in Kefalonia
Kefalonia’s winemaking culture has deep roots to the land and the preservation of indigenous grape varieties. Even today most of the local vineyards on the island are family-owned, and their winemaking practices passed down through many generations. Today the Kefalonian wine producers are working mostly sustainable viticulture practices, respecting the island’s diverse soil, from limestone-rich mountainous slopes to fertile valleys.

One of the largest wine producers are the associtation of Kefalonia Winemakers, which has 6 members from wineries of Kefalonia and Ithaca: Gentilini Winery, Haritatos Estate, Orealios Gaea, Petrakopoulos Wines, Sarris Wines and Sklavos Wines. The members of Kefalonia Winemakers are responsible for 80% of the production of Robola wine!
This company plays a significant role in winemaking in Robola Zone, maintaining quality standards and supporting small-scale growers. It has been instrumental in elevating the reputation of Robola and other local wines, and it also offers wine tours and tastings, giving visitors a firsthand experience of Kefalonia’s old winemaking traditions.

Local supermarkets, including the larger shops in Argostoli, Lixouri and other Kefalonian villages offering also local bottled wines for customers, so if you don’t have the chance to visit one of the wineries, in these markets you can buy the red and white wines.

Food Pairing and Wine Tourism
The best Kefalonian wines are belong to the island’s cuisine, and can be paired with fresh seafood, local cheeses, and traditional Greek dishes. The famous Robola’s crisp acidity pairs well with dishes like grilled fish, lemon-infused salads, and other Mediterranean meals.
Wine tourism has become increasingly popular on the island, with many wineries opening their doors for tastings and vineyard tours. Visitors can explore vineyards in the Robola Zone (in the Valley of Omala, Valsamata village) and can visit the local grape harvest festivals to enjoy wine-tasting sessions that show the excellent quality of Kefalonian wines.

And if you are here in the Omala Valley on a wine tasting tour, don’t forget to visit the sacred Monastery of Agios Gerasimos, which is one of the key attractions of Kefalonia!