Rhombus is Gentilini’s more generous expression of Robola. Still mountain-born, still rooted in the limestone and gravel soils of the Ainos slopes, but rounder, fruitier, more immediately charming. It takes the grape’s natural citrus-mineral backbone and drapes it with peach notes, herbal touches, and a faint spice that feels like the island whispering back.

Fermented in stainless steel and finished with a short period of lees stirring, Rhombus keeps all the clarity of Robola while adding a bit more breadth. The acidity is bright. The texture is smooth. The finish is crisp but never sharp. It’s the kind of wine that invites a second glass before you even notice the first one is gone.

If Gentilini’s flagship Robola is the mountain at dawn, Rhombus is the same peak an hour later, warmed and open. A perfect gateway for those discovering Robola and a refreshing alternative for those who already love it.